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Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
Book Synopsis Structure and Functional Properties of Colloidal Systems by : Roque Hidalgo-Alvarez
Download or read book Structure and Functional Properties of Colloidal Systems written by Roque Hidalgo-Alvarez and published by CRC Press. This book was released on 2009-11-18 with total page 506 pages. Available in PDF, EPUB and Kindle. Book excerpt: Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis
Proceedings of the NATO Advanced Study Institute on Properties of Colloidal Systems, Aberystwyth, Wales, U.K., September 10-23, 1989
Book Synopsis The Structure, Dynamics and Equilibrium Properties of Colloidal Systems by : D. Bloor
Download or read book The Structure, Dynamics and Equilibrium Properties of Colloidal Systems written by D. Bloor and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 869 pages. Available in PDF, EPUB and Kindle. Book excerpt: Proceedings of the NATO Advanced Study Institute on Properties of Colloidal Systems, Aberystwyth, Wales, U.K., September 10-23, 1989
Book Synopsis Food Protein-based Colloids: Structure, Digestion, and Nutrients Delivery by : Yuan Li
Download or read book Food Protein-based Colloids: Structure, Digestion, and Nutrients Delivery written by Yuan Li and published by Frontiers Media SA. This book was released on 2022-08-17 with total page 163 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Many fundamental issues in classical condensed matter physics can be addressed experimentally using systems of individually visible mesoscopic particles playing the role of “proxy atoms”. The interaction between such “atoms” is determined by the properties of the surrounding medium and/or by external tuning. The best-known examples of such experimental model systems are two different domains of soft matter — complex plasmas and colloidal dispersions. The major goal of this book — written by scientists representing both complex plasmas and colloidal dispersions — is to bring the two fields together. In the first part of the book the basic properties of the two systems are summarized, demonstrating huge conceptual and methodological overlap of the fields and emphasizing numerous cross-connections between them and their essential complementarity. This “introductory part” should serve to help each community in understanding the other field better. Simultaneously, this provides the necessary basis for the second part focused on particle-resolved studies of diverse generic phenomena in liquids and solids — all performed with complex plasmas and/or colloidal dispersions. The book is concluded with the discussion of critical open issues and fascinating perspectives of such interdisciplinary research.
Book Synopsis Complex Plasmas and Colloidal Dispersions by : Alexei Ivlev
Download or read book Complex Plasmas and Colloidal Dispersions written by Alexei Ivlev and published by World Scientific Publishing Company. This book was released on 2012-05-30 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many fundamental issues in classical condensed matter physics can be addressed experimentally using systems of individually visible mesoscopic particles playing the role of “proxy atoms”. The interaction between such “atoms” is determined by the properties of the surrounding medium and/or by external tuning. The best-known examples of such experimental model systems are two different domains of soft matter — complex plasmas and colloidal dispersions. The major goal of this book — written by scientists representing both complex plasmas and colloidal dispersions — is to bring the two fields together. In the first part of the book the basic properties of the two systems are summarized, demonstrating huge conceptual and methodological overlap of the fields and emphasizing numerous cross-connections between them and their essential complementarity. This “introductory part” should serve to help each community in understanding the other field better. Simultaneously, this provides the necessary basis for the second part focused on particle-resolved studies of diverse generic phenomena in liquids and solids — all performed with complex plasmas and/or colloidal dispersions. The book is concluded with the discussion of critical open issues and fascinating perspectives of such interdisciplinary research.
Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
Book Synopsis Some New Aspects of Colloidal Systems in Foods by : Jafar Milani
Download or read book Some New Aspects of Colloidal Systems in Foods written by Jafar Milani and published by BoD – Books on Demand. This book was released on 2019-03-20 with total page 100 pages. Available in PDF, EPUB and Kindle. Book excerpt: Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.
Introduction to Molecular-Microsimulation for Colloidal Dispersions provides an introduction to molecular-microsimulation methods for colloidal dispersions and is suitable for both self-study and reference. It provides the reader with a systematic understanding of the theoretical background to simulation methods, together with a wide range of practical skills for developing computational programs. Exercises are included at the end of each chapter to further assist the understanding of the subjects addressed. Provides the reader with the theoretical background to molecular-microsimulation methods Suitable for both self-study and reference Aids the reader in developing programs to meet their own requirements
Book Synopsis Introduction to Molecular-Microsimulation for Colloidal Dispersions by : A. Satoh
Download or read book Introduction to Molecular-Microsimulation for Colloidal Dispersions written by A. Satoh and published by Elsevier. This book was released on 2003-06-20 with total page 363 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Molecular-Microsimulation for Colloidal Dispersions provides an introduction to molecular-microsimulation methods for colloidal dispersions and is suitable for both self-study and reference. It provides the reader with a systematic understanding of the theoretical background to simulation methods, together with a wide range of practical skills for developing computational programs. Exercises are included at the end of each chapter to further assist the understanding of the subjects addressed. Provides the reader with the theoretical background to molecular-microsimulation methods Suitable for both self-study and reference Aids the reader in developing programs to meet their own requirements
Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, with chapters focusing on specific applications across food, medicine, and the environment. This is an extremely valuable book for researchers, scientists, and advanced students in biopolymers, polymer science, polymer chemistry, biomaterials, materials science, biotechnology, biomedical engineering, cosmetics, medicine, food science, and environmental science. This important class of biopolymer can offer attractive properties and modification potential, enabling its use in groundbreaking areas across food, medical, and environmental fields. The book will be of interest to scientists, R&D professionals, designers, and engineers who utilize polysaccharide-based materials. Presents comprehensive information of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification, synthesis, and characterization, enabling targeted design and preparation of polysaccharides for specific applications Explores advanced methods, for novel applications across food, medicine, and the environment
Book Synopsis Food, Medical, and Environmental Applications of Polysaccharides by : Kunal Pal
Download or read book Food, Medical, and Environmental Applications of Polysaccharides written by Kunal Pal and published by Elsevier. This book was released on 2020-12-03 with total page 756 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food, Medical, and Environmental Applications of Polysaccharides provides a detailed resource for those interested in the design and preparation of polysaccharides for state-of-the-art applications. The book begins with an introductory section covering sources, chemistry, architectures, bioactivity, and chemical modifications of polysaccharides. Subsequent parts of the book are organized by field, with chapters focusing on specific applications across food, medicine, and the environment. This is an extremely valuable book for researchers, scientists, and advanced students in biopolymers, polymer science, polymer chemistry, biomaterials, materials science, biotechnology, biomedical engineering, cosmetics, medicine, food science, and environmental science. This important class of biopolymer can offer attractive properties and modification potential, enabling its use in groundbreaking areas across food, medical, and environmental fields. The book will be of interest to scientists, R&D professionals, designers, and engineers who utilize polysaccharide-based materials. Presents comprehensive information of the polymeric structures and properties that can be developed from polysaccharides Offers systematic coverage of classification, synthesis, and characterization, enabling targeted design and preparation of polysaccharides for specific applications Explores advanced methods, for novel applications across food, medicine, and the environment
This book addresses the properties of particles in colloidal suspensions. It has a focus on particle aggregates and the dependency of their physical behaviour on morphological parameters. For this purpose, relevant theories and methodological tools are reviewed and applied to selected examples. The book is divided into four main chapters. The first of them introduces important measurement techniques for the determination of particle size and interfacial properties in colloidal suspensions. A further chapter is devoted to the physico-chemical properties of colloidal particles—highlighting the interfacial phenomena and the corresponding interactions between particles. The book’s central chapter examines the structure-property relations of colloidal aggregates. This comprises concepts to quantify size and structure of aggregates, models and numerical tools for calculating the (light) scattering and hydrodynamic properties of aggregates, and a discussion on van-der-Waals and double layer interactions between aggregates. It is illustrated how such knowledge may significantly enhance the characterisation of colloidal suspensions. The final part of the book refers to the information, ideas and concepts already presented in order to address technical aspects of the preparation of colloidal suspensions—in particular the performance of relevant dispersion techniques and the stability of colloidal suspensions.
Book Synopsis Suspensions of Colloidal Particles and Aggregates by : Frank Babick
Download or read book Suspensions of Colloidal Particles and Aggregates written by Frank Babick and published by Springer. This book was released on 2016-04-04 with total page 341 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses the properties of particles in colloidal suspensions. It has a focus on particle aggregates and the dependency of their physical behaviour on morphological parameters. For this purpose, relevant theories and methodological tools are reviewed and applied to selected examples. The book is divided into four main chapters. The first of them introduces important measurement techniques for the determination of particle size and interfacial properties in colloidal suspensions. A further chapter is devoted to the physico-chemical properties of colloidal particles—highlighting the interfacial phenomena and the corresponding interactions between particles. The book’s central chapter examines the structure-property relations of colloidal aggregates. This comprises concepts to quantify size and structure of aggregates, models and numerical tools for calculating the (light) scattering and hydrodynamic properties of aggregates, and a discussion on van-der-Waals and double layer interactions between aggregates. It is illustrated how such knowledge may significantly enhance the characterisation of colloidal suspensions. The final part of the book refers to the information, ideas and concepts already presented in order to address technical aspects of the preparation of colloidal suspensions—in particular the performance of relevant dispersion techniques and the stability of colloidal suspensions.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Book Synopsis Food Colloids by : Eric Dickinson
Download or read book Food Colloids written by Eric Dickinson and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymers and surfactants determine the texture and shelf-life of multiphase food materials. This book provides essential new findings by experts in the field on specific topics including: the interfacial rheological properties of proteins; the use of microscopy and image analysis to probe structure and phase transitions; the control of colloidal stability during thermal and mechanical processing; the interactions of proteins with polysaccharides and emulsifiers; the incorporation of neutraceuticals into food colloids; and the consumer perception of taste and texture. Food Colloids: Interactions, Microstructure and Processing provides a link between current research on the fundamental physical chemistry of colloidal systems and the requirements of the food technologist to use modern colloid science in new product formulation. It is suitable for postgraduates and researchers, both in industry and academia.
Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how galactomannans are currently produced commercially and how they have become industrial commodities. It provides a simple and clear introduction to these vital substances, it compares their various sources. Highlights General chapters on carbohydrates, hydrocolloids and associated rheology, interactions of galactomannans, and derivatization of polysaccharides A brief history of each product gum, cultivation of the plant sources, seed, habitat, chemical structure, functional properties, manufacturing processes, and applications Special focus on the most representative galactomannans: guar and locust bean gums An in-depth compilation of industrial galactomannans information, this book is designed for the manufacturers, traders, and end users of galactomannans, as well as technologists in polysaccharides-related industries and scientists and academics interested in carbohydrates.
Book Synopsis Industrial Galactomannan Polysaccharides by : N. K. Mathur
Download or read book Industrial Galactomannan Polysaccharides written by N. K. Mathur and published by CRC Press. This book was released on 2011-08-24 with total page 190 pages. Available in PDF, EPUB and Kindle. Book excerpt: Quite possibly the first comprehensive text on galactomannans, Industrial Galactomannan Polysaccharides compiles information on their industrial uses in the form of gums including locust bean, guar, tara, fenugreek, cassia-tara, and Sesbania-bisipinasa varieties. The book describes how galactomannans are currently produced commercially and how they have become industrial commodities. It provides a simple and clear introduction to these vital substances, it compares their various sources. Highlights General chapters on carbohydrates, hydrocolloids and associated rheology, interactions of galactomannans, and derivatization of polysaccharides A brief history of each product gum, cultivation of the plant sources, seed, habitat, chemical structure, functional properties, manufacturing processes, and applications Special focus on the most representative galactomannans: guar and locust bean gums An in-depth compilation of industrial galactomannans information, this book is designed for the manufacturers, traders, and end users of galactomannans, as well as technologists in polysaccharides-related industries and scientists and academics interested in carbohydrates.
