Microgel Suspensions

Microgel Suspensions PDF

Author: Alberto Fernandez-Nieves

Publisher: John Wiley & Sons

Published: 2011-01-11

Total Pages: 475

ISBN-13: 3527633014

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Providing a vital link between chemistry and physics on the nanoscale, this book offers concise coverage of the entire topic in five major sections, beginning with synthesis of microgel particles and continuing with their physical properties. The phase behavior and dynamics of resulting microgel suspensions feature in the third section, followed by their mechanical properties. It concludes with detailed accounts of numerous industrial, commercial and medical applications. Edited by David Weitz, Professor at Harvard and one of the world's pre-eminent experts in the field.

Theory and Applications of Colloidal Suspension Rheology

Theory and Applications of Colloidal Suspension Rheology PDF

Author: Norman J. Wagner

Publisher: Cambridge University Press

Published: 2021-04-15

Total Pages: 438

ISBN-13: 1108503624

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An essential text on practical application, theory and simulation, written by an international coalition of experts in the field and edited by the authors of Colloidal Suspension Rheology. This up-to-date work builds upon the prior work as a valuable guide to formulation and processing, as well as fundamental rheology of colloidal suspensions. Thematically, theory and simulation are connected to industrial application by consideration of colloidal interactions, particle properties, and suspension microstructure. Important classes of model suspensions including gels, glasses and soft particles are covered so as to develop a deeper understanding of industrial systems ranging from carbon black slurries, paints and coatings, asphalt, cement, and mine tailings, to natural suspensions such as biocolloids, protein solutions, and blood. Systematically presenting the established facts in this multidisciplinary field, this book is the perfect aid for academic researchers, graduate students, and industrial practitioners alike.

Food Materials Science and Engineering

Food Materials Science and Engineering PDF

Author: Bhesh Bhandari

Publisher: John Wiley & Sons

Published: 2012-07-30

Total Pages: 438

ISBN-13: 1118373928

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Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Rheology of Particulate Dispersions and Composites

Rheology of Particulate Dispersions and Composites PDF

Author: Rajinder Pal

Publisher: CRC Press

Published: 2006-11-22

Total Pages: 280

ISBN-13: 1000713474

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Rheology of Particulate Dispersions and Composites provides comprehensive coverage of fundamental principles and equations that govern the rheology for particulate dispersions and two-phase solid composites. The rheological properties of suspensions, emulsions, bubbly liquids (foams) and other dispersions appear alongside those of solid comp

Smart Stimuli-Responsive Polymers, Films, and Gels

Smart Stimuli-Responsive Polymers, Films, and Gels PDF

Author: Liang Hu

Publisher: John Wiley & Sons

Published: 2022-08-08

Total Pages: 404

ISBN-13: 3527349014

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Smart Stimuli-Responsive Poymers, Films, and Gels Discover the most important developments in synthesis, simulation, and applications of a fascinating compound class There exist a range of natural materials that respond to environmental changes by altering their physical or chemical properties, known as stimuli-responsive polymers, these substances are responsive to light, temperature, pressure, and more. The study of these so-called “smart” polymers is essential to a range of application fields, many of which have generated cutting-edge research in recent decades. A comprehensive introduction to the subject is therefore well-timed Smart Stimuli-Responsive Polymers, Films, and Gels provides an introduction to these polymers and their applications. It includes producing these polymers through synthetic approaches, simulating their responses to different stimuli, and applying these materials in different industries and research capacities. Written to serve the requirements of advanced students and senior researchers alike, this timely work will drive years of research in this vital field. In Smart Stimuli-Responsive Polymers, Films, and Gels readers will also find: Treatment of mechanoresponsive, photoresponsive, and ionizing-radiation responsive polymers Applications in emerging fields such as sensors, biomedicine, catalysis, and more Interdisciplinary research into the properties and responses of these vital compounds Smart Stimuli-Responsive Polymers, Films, and Gels promises to become a seminal work for chemists, materials scientists, and industrial researchers seeking to incorporate these materials into a variety of industrial and research areas.

Fluids, Colloids and Soft Materials

Fluids, Colloids and Soft Materials PDF

Author: Alberto Fernandez-Nieves

Publisher: John Wiley & Sons

Published: 2016-04-27

Total Pages: 432

ISBN-13: 1119220521

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This book presents a compilation of self-contained chapters covering a wide range of topics within the broad field of soft condensed matter. Each chapter starts with basic definitions to bring the reader up-to-date on the topic at hand, describing how to use fluid flows to generate soft materials of high value either for applications or for basic research. Coverage includes topics related to colloidal suspensions and soft materials and how they differ in behavior, along with a roadmap for researchers on how to use soft materials to study relevant physics questions related to geometrical frustration.

Gums and Stabilisers for the Food Industry 11

Gums and Stabilisers for the Food Industry 11 PDF

Author: Peter A Williams

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 377

ISBN-13: 1847551017

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The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums and Stabilisers for the Food Industry 11 presents the latest research in the field of hydrocolloids used in food. Bringing together contributions from international experts, the first section of the book investigates the advances in structure determination and characterisation of hydrocolloids, including the use of capillary electrophoresis. Later sections deal with rheological aspects of hydrocolloids in solutions and gels; the application of hydrocolloids in real food systems; and the interfacial behaviour and gelation of proteins. A discussion of the influence of hydrocolloids on human health is also included. Researchers and other professionals in industry and academia, particularly those involved directly with food science, will welcome this title as a source of the very latest information.

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