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Food hydrocolloids : functionalities and applications / / edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari
| Food hydrocolloids : functionalities and applications / / edited by Yapeng Fang, Hongbin Zhang, Katsuyoshi Nishinari |
| Edizione | [1st ed. 2021.] |
| Pubbl/distr/stampa | Cham, Switzerland : , : Springer, , [2021] |
| Descrizione fisica | 1 online resource (XI, 524 p. 149 illus., 90 illus. in color.) |
| Disciplina | 664 |
| Soggetto topico |
Food science
Hidrocol·loides Alimentació |
| Soggetto genere / forma | Llibres electrònics |
| ISBN | 981-16-0320-0 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Chapter 1. Introduction to food hydrocolloids -- Chapter 2. Solution properties -- Chapter 3. Rheological and thickening properties -- Chapter 4. Gelling properties -- Chapter 5. Emulsifying properties -- Chapter 6.Liquid Foaming Properties -- Chapter 7. Tribological and sensory properties -- Chapter 8. Coating and film-forming properties -- Chapter 9. Self-assembling properties -- Chapter 10. Flavour delivery -- Chapter 11. Encapsulation and targeted release -- Chapter 12. Replacement of fat or starch -- Chapter 13. Structuring for elderly foods -- Chapter 14. Bioactivities -- Chapter 15. Dietary Fibers: Structural Aspects and Nutritional Implications. |
| Record Nr. | UNINA-9910483977003321 |
| Cham, Switzerland : , : Springer, , [2021] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari
| Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; New York, : Elsevier, 2000 |
| Descrizione fisica | 1 online resource (982 p.) |
| Disciplina |
541.3/4513 21
660.2945 |
| Altri autori (Persone) | NishinariKatsuyoshi |
| Soggetto topico |
Hydrocolloids
Colloids |
| Soggetto genere / forma | Electronic books. |
| ISBN |
1-281-04827-5
0-08-053429-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels
Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070 Chapter 22. Heteropolysaccharides produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture and structure of high-pressure -frozen konjac Chapter 28. Extraction of highly gelling pectins from sugar beet pulp |
| Record Nr. | UNINA-9910457964103321 |
| Amsterdam ; ; New York, : Elsevier, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari
| Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine [[electronic resource] /] / edited by Katsuyoshi Nishinari |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; New York, : Elsevier, 2000 |
| Descrizione fisica | 1 online resource (982 p.) |
| Disciplina |
541.3/4513 21
660.2945 |
| Altri autori (Persone) | NishinariKatsuyoshi |
| Soggetto topico |
Hydrocolloids
Colloids |
| ISBN |
1-281-04827-5
0-08-053429-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels
Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070 Chapter 22. Heteropolysaccharides produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture and structure of high-pressure -frozen konjac Chapter 28. Extraction of highly gelling pectins from sugar beet pulp |
| Record Nr. | UNINA-9910784526103321 |
| Amsterdam ; ; New York, : Elsevier, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine / / edited by Katsuyoshi Nishinari
| Hydrocolloids . Part 2 Fundamentals and applications in food, biology, and medicine / / edited by Katsuyoshi Nishinari |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Amsterdam ; ; New York, : Elsevier, 2000 |
| Descrizione fisica | 1 online resource (982 p.) |
| Disciplina |
541.3/4513 21
660.2945 541.34513 |
| Altri autori (Persone) | NishinariKatsuyoshi |
| Soggetto topico |
Hydrocolloids
Colloids |
| ISBN |
1-281-04827-5
0-08-053429-5 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Part One; Volume I Cover; Hydrocolloids: Physical Chemistry and Industrial Application of Gels, Polysaccharides, and Proteins; Copyright Page; Preface to Part 1; Contents; PART 1: Introductory Lecture; Chapter 1. Short -range and long-range forces between hydrophilic surfaces and biopolymers in aqueoussolutions; PART 2: Structure Of Gels And Gelation; Chapter 2. Thermoreversible gelation with multiple junctions in associating polymers; Chapter 3. Effect of electric charges on the volume phase transition of thermosensitive gels.; Chapter 4. Structure and dynamics of ovalbumin gels
Chapter 5. Thermoreversible gelation strongly coupled to polymer conformational transition Chapter 6. Hydrogels from N-isopropylacrylamide oligomer; Chapter 7. Kinetic effects of the gel size on the thermal behavior of poly- (N-isopropylacrylamide) gels : a calorimetric study; Chapter 8. Characterizations of dehydrated polyacrylamide gel and its formation process; Chapter 9. Viscoelastic behavior of tungstic acid gel during the gelation process; Chapter 10. The volume phase transition of DNA and RNA gels Chapter 11. Rheological properties and microstructure of monodispersed O/W emulsion agar gelPART 3: Polysaccharides; Chapter 12. Viewing biopolymer networks, their formation and breakdown by AFM; Chapter 13. Thermally induced gels obtained with some amphiphilic polysaccharide derivatives: synthesis, mechanism and properties; Chapter 14. Industrial production of new emulsifying polysaccharide by plant cell culture; Chapter 15. Production and applications of novel plant cell culture polysaccharides; Chapter 16. Structural features of polysaccharide of Hericium erinaceum Chapter 17. Structural and physical features of polysaccharide of Tremella aurantiaChapter 18. Dynamic light scattering of dilute and semi-dilute xanthan solutions and comparison with rheological characteristics; Chapter 19. Relationships between structural features, molecular weight and rheologicd properties ofcereal b -D-glucans; Chapter 20. New biopolymers produced by nitrogen fixing microorganisms for use in foods; Chapter 21. Studies on production and rheology of a polysaccharide synthesized by Beijerinckia sp strain 7070 Chapter 22. Heteropolysaccharides produced by Xanthomonas campestris pv pruni C24Chapter 23. Rheological properties of guar galactomannan solutions filled with PARTiculate inclusions; Chapter 24. Characterization of chitosan film and structure in solution; Chapter 25. Elsinan , a potential food hydrocolloid produced by elsinoe species: properties and enzymatic degradation; Chapter 26. Effects of alkali metal salts on the viscoelasticity of hnoran and y -carrageenan; Chapter 27. Texture and structure of high-pressure -frozen konjac Chapter 28. Extraction of highly gelling pectins from sugar beet pulp |
| Record Nr. | UNINA-9910817983003321 |
| Amsterdam ; ; New York, : Elsevier, 2000 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester [[electronic resource]]
| Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester [[electronic resource]] |
| Autore | Djabourov Madeleine <1949-> |
| Pubbl/distr/stampa | Cambridge : , : Cambridge University Press, , 2013 |
| Descrizione fisica | 1 online resource (vii, 356 pages) : digital, PDF file(s) |
| Disciplina | 541/.345 |
| Soggetto topico | Polymer colloids |
| ISBN |
1-107-06479-1
1-139-88800-5 1-62870-279-6 1-107-05875-9 1-107-05428-1 1-107-05528-8 1-107-05750-7 1-139-02413-2 1-107-05642-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; 1 Introduction; 1.1 Gels from colloidal and polymer networks: a brief survey; 1.2 Structural characteristics and their study; 1.2.1 Solids versus liquids; 1.2.2 Multidisciplinary nature of gel studies; 1.3 Non-physical gels; 1.3.1 Chemical gels; 1.3.2 Hybrid organic-inorganic materials; 1.3.3 Inorganic gels; 1.4 Physical gels; 1.5 Outline of the book; Chapter 2 Techniques for the characterization of physical gels; Chapter 3 The sol-gel transition; Chapter 4 General properties of polymer networks; Chapter 5 Ionic gels; Chapter 6 Hydrophobically associated networks
Chapter 7 Helical structures from neutral biopolymersChapter 8 Gelation through phase transformation in synthetic and natural polymers; Chapter 9 Colloidal gels from proteins and peptides; Chapter 10 Mixed gels; Chapter 11 Innovative systems and applications; References; 2 Techniques for the characterization of physical gels; 2.1 Introduction; 2.2 Scattering techniques; 2.2.1 Principles of scattering; 2.2.2 Scattering by a single particle; 2.2.3 Effect of particle concentration; 2.2.4 Polymer solutions; 2.3 Calorimetric studies; 2.3.1 Basic concepts 2.3.2 Differential scanning calorimetry (DSC)2.3.3 Microcalorimetry: μDSC; 2.3.4 Isothermal titration calorimetry (ITC); 2.4 Microscopy of gel networks; 2.4.1 Transmission electron microscopy (TEM); 2.4.2 Atomic force microscopy (AFM); 2.5 Rheological characterization; 2.5.1 Small-deformation measurements; 2.5.1.1 Small-deformation oscillatory shear methods; 2.5.1.2 Controlled strain versus controlled stress; 2.5.1.3 Frequency and strain dependence; Polymer solutions; Polymer gels; 2.5.1.4 Creep and stress relaxation; 2.5.1.5 Temperature dependence; 2.5.1.6 Time-dependent systems The kinetic gelation experimentGelation time measurement; 2.5.1.7 Range of viscoelastic linearity; 2.5.1.8 Failure of the Cox-Merz rule; 2.5.2 Large-deformation measurements; 2.6 Role of numerical simulations; 2.6.1 Fractal dimensions; 2.6.2 Gelling or non-gelling systems?; 2.6.3 Improvements of the interaction potentials; 2.7 Conclusions; References; 3 The sol-gel transition; 3.1 Flory-Stockmayer ('classical') theory; 3.2 Percolation model; 3.3 Percolation and phase transitions; 3.3.1 Extent of the critical domain; 3.4 Percolation and gelation; 3.4.1 Winter-Chambon criteria 3.5 Experimental investigations of gelation transitions3.5.1 Percolation exponents; 3.5.2 Experimental determination by the Winter-Chambon criteria; 3.8 Zipper model; 3.9 Liquid crystal gels; 3.10 Conclusions; References; 4 General properties of polymer networks; 4.1 Chemically cross-linked networks and gels; 4.1.1 Non-linear materials formed from the reaction of functional groups; 4.1.2 Non-linear materials from preformed polymer chains; 4.1.3 Poly(acrylamide) and poly(NIPAm) gels; 4.1.4 Copolymer networks; 4.2 Theories of rubber elasticity; 4.2.1 Reel chain models; 4.3 Swelling of gels 4.3.1 Discontinuous swelling |
| Altri titoli varianti | Physical Gels from Biological & Synthetic Polymers |
| Record Nr. | UNINA-9910452483803321 |
Djabourov Madeleine <1949->
|
||
| Cambridge : , : Cambridge University Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester [[electronic resource]]
| Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester [[electronic resource]] |
| Autore | Djabourov Madeleine <1949-> |
| Pubbl/distr/stampa | Cambridge : , : Cambridge University Press, , 2013 |
| Descrizione fisica | 1 online resource (vii, 356 pages) : digital, PDF file(s) |
| Disciplina | 541/.345 |
| Soggetto topico | Polymer colloids |
| ISBN |
1-107-06479-1
1-139-88800-5 1-62870-279-6 1-107-05875-9 1-107-05428-1 1-107-05528-8 1-107-05750-7 1-139-02413-2 1-107-05642-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; 1 Introduction; 1.1 Gels from colloidal and polymer networks: a brief survey; 1.2 Structural characteristics and their study; 1.2.1 Solids versus liquids; 1.2.2 Multidisciplinary nature of gel studies; 1.3 Non-physical gels; 1.3.1 Chemical gels; 1.3.2 Hybrid organic-inorganic materials; 1.3.3 Inorganic gels; 1.4 Physical gels; 1.5 Outline of the book; Chapter 2 Techniques for the characterization of physical gels; Chapter 3 The sol-gel transition; Chapter 4 General properties of polymer networks; Chapter 5 Ionic gels; Chapter 6 Hydrophobically associated networks
Chapter 7 Helical structures from neutral biopolymersChapter 8 Gelation through phase transformation in synthetic and natural polymers; Chapter 9 Colloidal gels from proteins and peptides; Chapter 10 Mixed gels; Chapter 11 Innovative systems and applications; References; 2 Techniques for the characterization of physical gels; 2.1 Introduction; 2.2 Scattering techniques; 2.2.1 Principles of scattering; 2.2.2 Scattering by a single particle; 2.2.3 Effect of particle concentration; 2.2.4 Polymer solutions; 2.3 Calorimetric studies; 2.3.1 Basic concepts 2.3.2 Differential scanning calorimetry (DSC)2.3.3 Microcalorimetry: μDSC; 2.3.4 Isothermal titration calorimetry (ITC); 2.4 Microscopy of gel networks; 2.4.1 Transmission electron microscopy (TEM); 2.4.2 Atomic force microscopy (AFM); 2.5 Rheological characterization; 2.5.1 Small-deformation measurements; 2.5.1.1 Small-deformation oscillatory shear methods; 2.5.1.2 Controlled strain versus controlled stress; 2.5.1.3 Frequency and strain dependence; Polymer solutions; Polymer gels; 2.5.1.4 Creep and stress relaxation; 2.5.1.5 Temperature dependence; 2.5.1.6 Time-dependent systems The kinetic gelation experimentGelation time measurement; 2.5.1.7 Range of viscoelastic linearity; 2.5.1.8 Failure of the Cox-Merz rule; 2.5.2 Large-deformation measurements; 2.6 Role of numerical simulations; 2.6.1 Fractal dimensions; 2.6.2 Gelling or non-gelling systems?; 2.6.3 Improvements of the interaction potentials; 2.7 Conclusions; References; 3 The sol-gel transition; 3.1 Flory-Stockmayer ('classical') theory; 3.2 Percolation model; 3.3 Percolation and phase transitions; 3.3.1 Extent of the critical domain; 3.4 Percolation and gelation; 3.4.1 Winter-Chambon criteria 3.5 Experimental investigations of gelation transitions3.5.1 Percolation exponents; 3.5.2 Experimental determination by the Winter-Chambon criteria; 3.8 Zipper model; 3.9 Liquid crystal gels; 3.10 Conclusions; References; 4 General properties of polymer networks; 4.1 Chemically cross-linked networks and gels; 4.1.1 Non-linear materials formed from the reaction of functional groups; 4.1.2 Non-linear materials from preformed polymer chains; 4.1.3 Poly(acrylamide) and poly(NIPAm) gels; 4.1.4 Copolymer networks; 4.2 Theories of rubber elasticity; 4.2.1 Reel chain models; 4.3 Swelling of gels 4.3.1 Discontinuous swelling |
| Altri titoli varianti | Physical Gels from Biological & Synthetic Polymers |
| Record Nr. | UNINA-9910779753403321 |
|
Djabourov Madeleine <1949->
|
||
| Cambridge : , : Cambridge University Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester
| Physical gels from biological and synthetic polymers / / Madeleine Djabourov, Ecole Superieure de physique et de chimie industrielles de la Ville de Paris, Katsuyoshi Nishinari, Osaka City University, Japan, Simon B. Ross-Murphy, University of Manchester |
| Autore | Djabourov Madeleine <1949-> |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Cambridge : , : Cambridge University Press, , 2013 |
| Descrizione fisica | 1 online resource (vii, 356 pages) : digital, PDF file(s) |
| Disciplina | 541/.345 |
| Soggetto topico | Polymer colloids |
| ISBN |
1-107-06479-1
1-139-88800-5 1-62870-279-6 1-107-05875-9 1-107-05428-1 1-107-05528-8 1-107-05750-7 1-139-02413-2 1-107-05642-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Cover; Contents; Preface; 1 Introduction; 1.1 Gels from colloidal and polymer networks: a brief survey; 1.2 Structural characteristics and their study; 1.2.1 Solids versus liquids; 1.2.2 Multidisciplinary nature of gel studies; 1.3 Non-physical gels; 1.3.1 Chemical gels; 1.3.2 Hybrid organic-inorganic materials; 1.3.3 Inorganic gels; 1.4 Physical gels; 1.5 Outline of the book; Chapter 2 Techniques for the characterization of physical gels; Chapter 3 The sol-gel transition; Chapter 4 General properties of polymer networks; Chapter 5 Ionic gels; Chapter 6 Hydrophobically associated networks
Chapter 7 Helical structures from neutral biopolymersChapter 8 Gelation through phase transformation in synthetic and natural polymers; Chapter 9 Colloidal gels from proteins and peptides; Chapter 10 Mixed gels; Chapter 11 Innovative systems and applications; References; 2 Techniques for the characterization of physical gels; 2.1 Introduction; 2.2 Scattering techniques; 2.2.1 Principles of scattering; 2.2.2 Scattering by a single particle; 2.2.3 Effect of particle concentration; 2.2.4 Polymer solutions; 2.3 Calorimetric studies; 2.3.1 Basic concepts 2.3.2 Differential scanning calorimetry (DSC)2.3.3 Microcalorimetry: μDSC; 2.3.4 Isothermal titration calorimetry (ITC); 2.4 Microscopy of gel networks; 2.4.1 Transmission electron microscopy (TEM); 2.4.2 Atomic force microscopy (AFM); 2.5 Rheological characterization; 2.5.1 Small-deformation measurements; 2.5.1.1 Small-deformation oscillatory shear methods; 2.5.1.2 Controlled strain versus controlled stress; 2.5.1.3 Frequency and strain dependence; Polymer solutions; Polymer gels; 2.5.1.4 Creep and stress relaxation; 2.5.1.5 Temperature dependence; 2.5.1.6 Time-dependent systems The kinetic gelation experimentGelation time measurement; 2.5.1.7 Range of viscoelastic linearity; 2.5.1.8 Failure of the Cox-Merz rule; 2.5.2 Large-deformation measurements; 2.6 Role of numerical simulations; 2.6.1 Fractal dimensions; 2.6.2 Gelling or non-gelling systems?; 2.6.3 Improvements of the interaction potentials; 2.7 Conclusions; References; 3 The sol-gel transition; 3.1 Flory-Stockmayer ('classical') theory; 3.2 Percolation model; 3.3 Percolation and phase transitions; 3.3.1 Extent of the critical domain; 3.4 Percolation and gelation; 3.4.1 Winter-Chambon criteria 3.5 Experimental investigations of gelation transitions3.5.1 Percolation exponents; 3.5.2 Experimental determination by the Winter-Chambon criteria; 3.8 Zipper model; 3.9 Liquid crystal gels; 3.10 Conclusions; References; 4 General properties of polymer networks; 4.1 Chemically cross-linked networks and gels; 4.1.1 Non-linear materials formed from the reaction of functional groups; 4.1.2 Non-linear materials from preformed polymer chains; 4.1.3 Poly(acrylamide) and poly(NIPAm) gels; 4.1.4 Copolymer networks; 4.2 Theories of rubber elasticity; 4.2.1 Reel chain models; 4.3 Swelling of gels 4.3.1 Discontinuous swelling |
| Altri titoli varianti | Physical Gels from Biological & Synthetic Polymers |
| Record Nr. | UNINA-9910809763103321 |
|
Djabourov Madeleine <1949->
|
||
| Cambridge : , : Cambridge University Press, , 2013 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Textural characteristics of world foods / / edited by Katsuyoshi Nishinari
| Textural characteristics of world foods / / edited by Katsuyoshi Nishinari |
| Pubbl/distr/stampa | Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2020] |
| Descrizione fisica | 1 online resource (425 pages) |
| Disciplina | 664.07 |
| Soggetto topico | Food texture |
| ISBN |
1-119-43079-8
1-119-43090-9 1-119-43093-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910554821103321 |
| Hoboken, New Jersey ; ; Chichester, West Sussex, England : , : Wiley, , [2020] | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||