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The Resource Rheology of Biological Soft Matter : Fundamentals and Applications, edited by Isamu Kaneda, (electronic resource)

Rheology of Biological Soft Matter : Fundamentals and Applications, edited by Isamu Kaneda, (electronic resource)

Label
Rheology of Biological Soft Matter : Fundamentals and Applications
Title
Rheology of Biological Soft Matter
Title remainder
Fundamentals and Applications
Statement of responsibility
edited by Isamu Kaneda
Contributor
Editor
Subject
Language
eng
Summary
In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered. This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields
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Image bit depth
0
Literary form
non fiction
Series statement
Soft and Biological Matter,
Rheology of Biological Soft Matter : Fundamentals and Applications, edited by Isamu Kaneda, (electronic resource)
Label
Rheology of Biological Soft Matter : Fundamentals and Applications, edited by Isamu Kaneda, (electronic resource)
Link
http://libproxy.rpi.edu/login?url=http://dx.doi.org/10.1007/978-4-431-56080-7
Publication
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Antecedent source
mixed
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Color
not applicable
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
Bridging the gap between single molecule unbinding properties and macromolecular rheology -- Zero-Shear Viscosities of Polysaccharide Solutions -- Gel-Solvent Friction -- Swallowing and the rheological properties of soft drink and agar gel -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Moisture Distributions and Properties of Pasta Prepared or Cooked under Different Conditions -- Rheological Studies on Gelation Kinetics of Powdered Soybean in the presence of Glucono-e-Lactone -- Linkage between food rheology and human physiology during oral processing -- Gelation characteristics of heat-induced gels mixed meat with fish proteins -- Rheology modifiers for the management of dysphagia -- The effect of Preparation Conditions on the rheological properties of Gomatofu (Sesame tofu) -- Rheology control agents for cosmetics -- Rheological Properties of Personal Lubricants -- Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage -- Physical Properties of Pig Vitreous Body.
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Dimensions
unknown
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{'f': 'http://opac.lib.rpi.edu/record=b4258533'}
Extent
VIII, 390 p. 222 illus., 45 illus. in color.
File format
multiple file formats
Form of item
electronic
Isbn
9784431560807
Level of compression
uncompressed
Media category
computer
Media MARC source
rdamedia
Media type code
c
Other physical details
online resource.
Quality assurance targets
absent
Reformatting quality
access
Specific material designation
remote

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