This book provides a physics-oriented introduction to organogels with a comparison to polymer thermoreversible gels whenever relevant. The past decade has seen the development of a wide variety of newly-synthesized molecules that can spontaneously self-assemble or crystallize from their organic or aqueous solutions to produce fibrillar networks, namely organogels, with potential applications in organic electronics, light harvesting, bio-imaging, non-linear optics, and the like. This compact volume presents a detailed outlook of these novel molecular systems with special emphasis upon their thermodynamics, morphology, molecular structure, and rheology. The definition of these complex systems is also tackled, as well as the role of the solvent. The text features numerous temperature-phase diagrams for a variety of organogels as well as illustrations of their structures at the microscopic, mesoscopic and macroscopic level. A review of some potential applications is provided including hybrid functional materials with polymers and with carbon nanotubes. Throughout, discussions of theoretical developments and experimental advances are written at a level suitable for beginning graduate students through practicing researchers.

This book summarizes the recent advances in the science and engineering of polymer-gel-based materials in different fields. It also discusses the extensive research developments for the next generation of smart materials. It takes an in-depth look at the current perspectives and market opportunities while pointing to new possibilities and applications. The book addresses important topics such as stimuli responsive polymeric nanoparticles for cancer therapy; polymer gel containing metallic materials; chemotherapeutic applications in oncology; conducting polymer-based gels and their applications in biological sensors; imprinted polymeric gels for pharmaceutical and biomedical purposes; applications of biopolymeric gels in the agricultural sector; application of polymer gels and their nanocomposites in electrochemistry; smart polyelectrolyte gels as a platform for biomedical applications; agro-based polymer gels and their application in purification of industrial water wastes; polymer gel composites for bio-applications. It will be of interest to researchers working in both industry and academia.

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

The book contains six sections. The first section covers general articles; then there is a section concentrating on novel systems and applications. This is followed by one that deals with a range of applications of polymers, surfactants and liquid crystals. This is followed by a section on advances in fundamental understanding. Then there is one on biological systems, and finally there is a section on micelle and vesicle systems, with particular emphasis on dynamic aspects. The contributors, including Physicists, Chemists, Biologists and Chemical Engineers, variously chose to write review-type articles, summaries of their own recent work in the field and its relevance in the general concept of self-assembly, specific short papers related to their particular presentation, or their own thoughts concerning the future development of their particular interest area. All these aspects are addressed in the book. The book covers research at the forefront of the subject, and it is expected to be a very useful addition to the literature in this important field.

Structured Foods is an important reference that discusses the recent research trends on structural development in various foods. This book covers different tools and food engineering techniques such as encapsulation, 3D and 4D printing, imaging techniques, and clean meat technology. It discusses how various foods can be broken down and manipulated at the molecular level to improve their quality, safety, and healthfulness. It describes the structuring of components like starch, proteins, and polysaccharides and the stability and bioavailability of different food structures. This is a useful reference for researchers and industry experts in food technology, food engineering, and food processing. The work addresses critical food-related issues that need to be tackled, including harvesting enough food to feed the global population, improving food sustainability, reducing food waste and pollution, and improving human health. Further, it focuses on the new scientific technologies being applied by scientists for an improved food system. The book is an important resource for all stakeholders in the debate about the future of our foods in the spheres of academic, industrial, and government policy.

Edible Oleogels, Structure and Health Implications, Second Edition presents a novel strategy on how to eliminate trans fats from our diets. Topics covered include how to avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat and how to develop trans fat free, low saturate, functional shortenings for the food industry. The major approach to form these materials is covered, helping manufacturers incorporate specific molecules (polymers, amphiphiles, waxes) into oil components. As such, this an ideal resource for those in product development and anyone interested in understanding the role of trans and saturated fats in health and nutrition. In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. Many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. Hence, this book provides a valuable resource on new advancements. - Presents emerging science on beta gels using natural triglycerides, ethylcellulose oleogels, and oleotropic liquid crystals - Suggests a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate, functional shortenings for the food industry

Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems. With contributions from leading research groups around the world, this book provides a comprehensive and concise overview of the field with special emphasis on the updates from the last 5 years. New insights into the mechanism of gelation in mono- and multicomponent gels are discussed for several categories of previously known structuring agents along with the potential food applications of some of these systems. In addition, use of alternative methods to explore structuring properties of hydrophilic biopolymers are presented with illustrative examples. Some new concepts such as bio-based synthesis of supergelators, foamed oleogels and use of innovative dispersion techniques give a broader picture of the current research in edible oil structuring. This book will be of interest to students, academics and scientists involved in the research of edible oil structuring. It will be an important reference as it provides current information on the state-of-the-art of the field.