Rheology of Biological Soft Matter Fundamentals and Applications 1st Edition by Isamu Kaneda ISBN 9784431560784 4431560785

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Product details:

ISBN 10:  4431560785

ISBN 13: 9784431560784 

Author:  Isamu Kaneda

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

Table of contents: 

1. Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology
2. Zero-Shear Viscosities of Polysaccharide Solutions
3. Gel-Solvent Friction
4. Swallowing and the Rheological Properties of Soft Drink and Agar Gel
5. Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions
6. Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone
7. Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate
8. Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins
9. Rheology Modifiers for the Management of Dysphagia
10. The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu)
11. Rheology Control Agents for Cosmetics
12. Rheological Properties of Personal Lubricants
13. Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage
14. Physical Properties of Pig Vitreous Body

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Isamu Kaneda,Rheology,Biological Soft Matter,Fundamentals,Applications