Structure and Functional Properties of Colloidal Systems

Structure and Functional Properties of Colloidal Systems PDF

Author: Roque Hidalgo-Alvarez

Publisher: CRC Press

Published: 2009-11-18

Total Pages: 506

ISBN-13: 142008447X

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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

Complex Plasmas and Colloidal Dispersions

Complex Plasmas and Colloidal Dispersions PDF

Author: Alexei Ivlev

Publisher: World Scientific Publishing Company

Published: 2012-05-30

Total Pages: 336

ISBN-13: 9813108169

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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.

Food Colloids

Food Colloids PDF

Author: E. Dickinson

Publisher: Elsevier

Published: 1997-01-01

Total Pages: 418

ISBN-13: 1845698266

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The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

Introduction to Molecular-Microsimulation for Colloidal Dispersions

Introduction to Molecular-Microsimulation for Colloidal Dispersions PDF

Author: A. Satoh

Publisher: Elsevier

Published: 2003-06-20

Total Pages: 363

ISBN-13: 0080534945

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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

Food, Medical, and Environmental Applications of Polysaccharides PDF

Author: Kunal Pal

Publisher: Elsevier

Published: 2020-12-03

Total Pages: 756

ISBN-13: 0128193131

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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

Food Colloids

Food Colloids PDF

Author: Eric Dickinson

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 508

ISBN-13: 1847552382

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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.

Industrial Galactomannan Polysaccharides

Industrial Galactomannan Polysaccharides PDF

Author: N. K. Mathur

Publisher: CRC Press

Published: 2011-08-24

Total Pages: 190

ISBN-13: 1439846286

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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.

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