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.

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 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 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.

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.

Essential text on the practical application and theory of colloidal suspension rheology, written by an international coalition of experts.

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.