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Gels Structures Properties And Functions
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Book Synopsis Gels: Structures, Properties, and Functions by : Masayuki Tokita
Download or read book Gels: Structures, Properties, and Functions written by Masayuki Tokita and published by Springer. This book was released on 2009-10-08 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume includes 28 contributions to the Toyoichi Tanaka Memorial Symposium on Gels which took place at Arcadia Ichigaya on September 10th-12th, 2008. The contributions from leading scientists cover a broad spectrum of topics concerning: Structure and Functional Properties of Gels - Swelling of Gels - Industrial and Biomedical Application. The symposium was held in the style of Faraday Discussions, which stimulated the active discussion. After the symposium, each manuscript was rewritten based on the discussion and the critical review. Since the research on gels is becoming more and more important both for academia and industry, this book will be an essential source of information.
Download or read book Gel Chemistry written by Jianyong Zhang and published by Springer. This book was released on 2018-01-10 with total page 217 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers various molecular, metal-organic, dynamic covalent, polymer and other gels, focusing on their driving interactions, structures and properties. It consists of six chapters demonstrating interesting examples of these gels, classified by the type of driving interaction, and also discusses the effect of these interactions on the gels’ structures and properties. The book offers an interesting and useful guide for a broad readership in various fields of chemical and materials science.
Book Synopsis Food Hydrocolloids by : K. Nishinari
Download or read book Food Hydrocolloids written by K. Nishinari and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 509 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is now well recognised that the texture of foods is an important factor when consumers select particular foods. Food hydrocolloids have been widely used for controlling in various food products their viscoelasticity, emulsification, gelation, dispersion, thickening and many other functions. An international journal, FOOD HYDROCOLLOIDS, launched in 1986 has published a number of stimulating papers, and established an active forum for promoting the interaction between academics and industrialists and for combining basic scientific research with industrial development. Although there have been various research groups in many food processing areas in Japan, such as fish paste (kamaboko, surimi), soybean curd (tofu), agar jelly dessert, kuzu starch jelly, kimizu (Japanese style mayonnaise), their activities have been conducted in isolation of one another. The interaction between the various research groups operating in the various sectors has been weak. Symposia on food hydrocolloids have been organised on several occasions in Japan since 1985. Professor Glyn O. Phillips, the Chief Executive Editor of FOOD HYDROCOLLOIDS, suggested to us that we should organise an international conference on food hydrocolloids. We discussed it on many occasions, and eventually decided to organise such a meeting, and extended the scope to include recent development in proteinaceous hydrocolloids, and their nutritional aspects, in addition to polysaccharides and emulsions.
Book Synopsis Physical Gels from Biological and Synthetic Polymers by : Madeleine Djabourov
Download or read book Physical Gels from Biological and Synthetic Polymers written by Madeleine Djabourov and published by Cambridge University Press. This book was released on 2013-05-16 with total page 367 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.
Book Synopsis Protein Structure-Function Relationships in Foods by : Rickey Y. Yada
Download or read book Protein Structure-Function Relationships in Foods written by Rickey Y. Yada and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 214 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food proteins constitute a diverse and complex collection of biological macro molecules. Although contributing to the nutritional quality of the foods we con sume, proteins also act as integral components by virtue of their diverse functional properties. The expression of these functional properties during the preparation, processing and storage of foods is largely dictated by changes to the structure or structure-related properties of the proteins involved. Therefore, germane to the optimal use of existing and future food protein sources is a thorough understanding of the nature of the relationships between structure and function. It is the goal of this book to aid in better defining these relationships. Two distinct sections are apparent: firstly, those chapters which address struc ture-function relationships using a variety of food systems as examples to demonstrate the intricacies of this relationship, and secondly, those chapters which discuss techniques used to either examine structural parameters or aid in establishing quantitative relationships between protein structure and function. The editors would like to thank all contributors for their assistance, co-operation and, above all, their patience in putting this volume together, and the following companies/organizations for their financial support without which it would not have been the success it was: Ault Foods Limited, Best Foods Canada Limited, Natural Sciences and Engineering Research Council of Canada, Ontario Ministry of Agriculture and Food, Quest International Canada Inc., and University of Guelph. R.Y.Y. R.LJ.
Book Synopsis Advancements in Gel Science—A Special Issue in Memory of Toyoichi Tanaka by : Masayuki Tokita
Download or read book Advancements in Gel Science—A Special Issue in Memory of Toyoichi Tanaka written by Masayuki Tokita and published by MDPI. This book was released on 2019-08-19 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: A gel is a state of matter that consists of a three-dimensional cross-linked polymer network and a large amount of solvent. Because of their structural characteristics, gels play important roles in science and technology. The science of gels has attracted much attention since the discovery of the volume phase transition by Professor Toyoichi Tanala at MIT in 1978. MDPI planned to publish a Special Issue in Gels to celebrate the 40th anniversary of this discovery, which received submissions of 13 original papers and one review from various areas of science. We believe that readers will find this Special Issue informative as to the recent advancements of gel research and the broad background of gel science.
Book Synopsis Molecular Gels by : Richard G. Weiss
Download or read book Molecular Gels written by Richard G. Weiss and published by Springer Science & Business Media. This book was released on 2006-06-30 with total page 969 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Molecular Gels: Materials with Self-Assembled Fibrillar Networks" is a comprehensive treatise on gelators, especially low molecular-mass gelators and the properties of their gels. The structures and modes of formation of the self-assembled fibrillar networks (SAFINs) that immobilize the liquid components of the gels are discussed experimentally and theoretically. The spectroscopic, rheological, and structural features of the different classes of low molecular-mass gelators are also presented. Many examples of the application of the principal analytical techniques for investigation of molecular gels (including SANS, SAXS, WAXS, UV-vis absorption, fluorescence and CD spectroscopies, scanning electron, transmission electron and optical microscopies, and molecular modeling) are presented didactically and in-depth, as are several of the theories of the stages of aggregation of individual low molecular-mass gelator molecules leading to SAFINs. Several actual and potential applications of molecular gels in disparate fields (from silicate replication of nanostructures to art conservation) are described. Special emphasis is placed on perspectives for future developments. This book is an invaluable resource for researchers and practitioners either already researching self-assembly and soft matter or new to the area. Those who will find the book useful include chemists, engineers, spectroscopists, physicists, biologists, theoreticians, and materials scientists.
Book Synopsis Structure and Dynamics of Polymer and Colloidal Systems by : Redouane Borsali
Download or read book Structure and Dynamics of Polymer and Colloidal Systems written by Redouane Borsali and published by Springer Science & Business Media. This book was released on 2002-03-31 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is based on lectures given at the NATO-Advanced Study Institute on Structure and Dynamics of Polymer and Colloid Systems held in Les Houches, France from September 14-24, 1999. The meeting arose from a perceived need to bring together scientists studying the polymer and colloid fields. Although these fields are intertwined and share many techniques (e. g. , light, neutron and x-ray scattering), it is remarkable how little the approaches and concepts used by the one field penetrate the other. For instance, the theory of spherical colloids is very highly developed and many of the concepts developed for these systems can be extended to those with non-spherical morphology, such as solutions of rigid rod polymers. In addition, mixtures of polymers and colloids, both in the bulk and at interfaces, are the basis for many industrial products. Methods are now rapidly being developed for understanding the structure and dynamics in polymer/colloid mixtures at the molecular level, but the point of view of the colloid scientist is often rather different from that of the polymer scientist. The NATO-ASI brought together polymer and colloid scientists, including many young researchers, who presented and discussed recent developments in these fields and the possibilities for cross-fertilization This volume contains articles on a wide variety of topics at the research forefront of the polymer and colloid fields by some of the world's foremost experts at a level accessible to graduate students, post-docs and researchers.
Book Synopsis Nano Design for Smart Gels by : Rebeca Bacani
Download or read book Nano Design for Smart Gels written by Rebeca Bacani and published by Elsevier. This book was released on 2019-07-26 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: Nano Design for Smart Gels addresses the formation and application of technological gels and how nanostructural prospects are fundamental to gelling. Topics focus on the classification of gels based on small molecules and polymer gellers, biogels, stimulation conditions, topological, thermodynamic and kinetic aspects and characterization techniques. The book outlines structure and characterization concepts in order to provide pragmatic tools for the design and tailoring of new functional gel architectures. It provides an important source for readers and researchers who are currently or may soon be in research with gels, presenting an overview of fundamental topics. - Highlights the building-blocks that make up the main functional groups that result in gelator compounds - Provides an accessible source to the most common responses of gels, classified in their functional groups - Outlines major characterization techniques, showing how they can be combined
Book Synopsis Food Polysaccharides and Their Applications by : Alistair M. Stephen
Download or read book Food Polysaccharides and Their Applications written by Alistair M. Stephen and published by CRC Press. This book was released on 2016-04-19 with total page 750 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Download or read book Polymer Gels written by D. DeRossi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume contains a series of papers originally presented at the Symposium on Polymer Gels organized and sponsored by the Research Group on Polymer Gels,The Society of Polymer Science of Japan and co-sponsored by the Science and Technology Agency (ST A) and MIT!, Japan. The Symposium took place at Tsukuba Science City on 18th and 19th September, 1989. Recognized experts in their fields were invited to speak and there was a strong attendance from government, academic and industrial research centers. The purpose of the Symposium was to review the state of the art and to present and discuss recent progress in the understanding of the behavioral properties of polymer gels and their application to biomedical, environmental and robotic fields. Most of the papers and related discussions concentrated on the swelling behavior of hydrogels and chemomechanical systems, both artificial and naturally occurring, in which external stimuli of a physical or chemical nature control energy transformation or signal transduction. The recent great interest in chemomechanical systems based on polymer gels has stimulated considerable effort towards the development of new sensors and actuators, controllable membrane separation processes, and delivery systems in which the functions of sensing, processing and actuation are all built into the polymeric network device. Artificial chemomechanical systems, through the use of environmentally sensitive polymer gels, are emerging as interesting materials for mimicking basic processes previously only confined to the biological world, and commercially viable applications are also foreseen in the not-too-distant future.
Book Synopsis Gels Handbook, Four-Volume Set by : Kanji Kajiwara
Download or read book Gels Handbook, Four-Volume Set written by Kanji Kajiwara and published by Elsevier. This book was released on 2000-10-18 with total page 1588 pages. Available in PDF, EPUB and Kindle. Book excerpt: This major reference work, covering the important materials science area of gels, is a translation of a Japanese handbook. The three-volume set is organized to cover the following: fundamentals, functions, and environmental issues. Gels Handbook also contains an appendix, complete references, and data on gel compounds.Recently, polymer gels have attracted many scientific researchers, medical doctors, and pharmaceutical, chemical, and agricultural engineers to the rapidly growing field. Gels are considered to be one of the most promising materials in the 21st Century. They are unique in that they are soft, gentle, and can sense and accommodate environmental changes. Because of these unique characteristics gels have a huge potential in technological and medical applications. They are irreplaceable in the separation of molecules, the release of drugs, artificial skins and organs, sensors, actuators, chemical memories, and many other applications.The 21st century is also said to be the century of biotechnology, where two kinds of biopolymers play crucial roles: DNA as a bearer of geneticinformation and proteins as molecular machines. In spite of the dramatic progress in molecular biology and the Human Genome project, the basic principles behind the function and design of such polymeric machines are in the black box. Science and technologies that will emerge from those of polymer gels will shed light on such principles.Some researchers have already developed prototypes of artificial glands (pancreas), artificial muscles and actuators, and chemical sensors and molecular recovery systems using polymer gels.The Gels Handbook is an invaluable source of information on this rapidly growing field. It covers the entire area from the scientific basics to the applications of the materials. The authors are among the leading researchers, doctors, engineers, and patent officers in Japan. This book can be used as a textbook or an encyclopedia and is a must for those involved in gel research or applications. Key Features* Comprehensive coverage of a popular topic in materials science* Is the first english-language gels handbook* Includes numerous figures, tables, and photos
Book Synopsis Food Polymers, Gels and Colloids by : E. Dickinson
Download or read book Food Polymers, Gels and Colloids written by E. Dickinson and published by Elsevier. This book was released on 1991-01-01 with total page 587 pages. Available in PDF, EPUB and Kindle. Book excerpt: Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.
Download or read book Food Gels written by Peter Harris and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 481 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food technologist who wishes to produce a gelled product is faced with two basic options for achieving the desired effect; whether to use a protein or a polysaccharide. Although a gel can be formed by either a protein or a polysaccharide, the resultant gels have different characteristics: • Polysaccharide gels are characterised by their fine texture and transparency which is achieved at a low polymer concentration. They can be formed by heating and cooling, pH adjustment or specific ion addition . • Protein gels are characterised by a higher polymer concentration (5-10%) and are formed almost exclusively by heat denaturation. Before reaching a final decision, the technologist must take a number of factors into consideration. The purpose of this book is to help the technologist in his choice by providing fundamental practical information, in one book, on the properties of gels (and factors which influence them) for both types of biopolymer. To help the reader, each chapter is (wherever possible) organised in the same way so that, for example, information on structure will always be available in section 2. The examples in the Applications section of each chapter are not meant to be exhaustive, but to illustrate the various ways in which the particular polymer can be used to form a gelled product.
Book Synopsis Physical Chemistry and Industrial Application of Gellan Gum by : K. Nishinari
Download or read book Physical Chemistry and Industrial Application of Gellan Gum written by K. Nishinari and published by Springer. This book was released on 2003-07-01 with total page 143 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gellan gum, a microbial polysaccharide, consisting of tetra-saccharide unit, glucose, glucuronic acid, glucose and rhamnose, forms a transparent gel which is heat-resistant in the presence of divalent cations. Since 1989, the collaborative research group was organised in the Research Group of Polymer Gels affiliated to the Society of Polymer Science, Japan, consisting of various laboratories with different disciplines to clarify the mechanism using the common purified sample. This special issue contains 19 papers on the molecular conformation, gel-sol transition, interaction of gellan and water, cations and sugar, based on rheology, NMR, ESR, DSC, light scattering, osmotic pressure, small angle x-ray scattering, dielectric measurement, atomic force microscopy and the industrial application of gellan gum presented at the 4th International Conference on Hydrocolloids - OCUIS '98 by the collaborative group members and by international experts.
Download or read book Polymeric Cryogels written by Oguz Okay and published by Springer. This book was released on 2014-06-02 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Brief History of Polymeric Cryogels Vladmir I. Lozinsky Basic Principles of Cryotropic Gelation Vladimir I. Lozinsky, Oguz Okay Synthesis, Structure-Property Relationships of Cryogels Oguz Okay, Vladimir I. Lozinsky Kinetic Analysis of Cryotropic Gelation of Poly(vinyl alcohol)/water Solutions by Small-Angle Neutron Scattering Claudio De Rosa, Finizia Auriemma, Rocco Di Girolamo Cryogels via UV Irradiation Technique Petar D. Petrov, Christo B. Tsvetanov Inorganic Cryogels Oleg A. Shlyakhtin Cryogels for Biotechnological Applications Bo Mattiasson Poly(vinyl alcohol) Cryogels for Biomedical Applications Wankei Wan, A. Dawn Bannerman, Lifang Yang, Helium Mak.
Author :Katsuyoshi Nishinari Publisher :Springer Science & Business Media ISBN 13 :9780306445941 Total Pages :536 pages Book Rating :4.4/5 (459 download)
Book Synopsis Food Hydrocolloids by : Katsuyoshi Nishinari
Download or read book Food Hydrocolloids written by Katsuyoshi Nishinari and published by Springer Science & Business Media. This book was released on 1993 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: About 70 papers from an international conference in Tsukuba, Japan, in November 1992, discuss the various hydrocolloids that are widely used to control the viscoelasticity, emulsification, gelation, dispersion, thickening, and other textural qualities of food products. They consider the recent devel
