Rheology of Biological Soft Matter [E-Book] : Fundamentals and Applications / edited by Isamu Kaneda.
Kaneda, Isamu, (editor)
Tokyo : Springer, 2017
VIII, 390 p. 222 illus., 45 illus. in color. online resource.
englisch
9784431560807
10.1007/978-4-431-56080-7
Soft and Biological Matter
Full Text
Table of 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
  • 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. .