Colloid chemistry

Discusses polymer nanocomposites composed of a family of polymeric materials whose properties are capable of being tailored to meet specific applications.

Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams.

AEROSOL SCIENCE TECHNOLOGY AND APPLICATIONS Aerosols influence many areas of our daily life.

Imparts a sound, quantitative understanding of colloidal science, based on fundamental theory and experiments with well-characterised model systems.

Dynamic soft materials that have the ability to expand and contract, change stiffness, self-heal or dissolve in response to environmental changes, are of great interest in applications ranging from biosensing and drug delivery to soft robotics and tissue engineering.

There has been a lack of authoritative, current information on the structure, investigation and preparation of inorganic sorbents, their numerous applications as well as the adsorption from gaseous and liquid phases on new and chemically modified inorganic solids.

Academic and industrial research around polymer-based colloids is huge, driven both by the development of mature technologies, e.

This book provides an excellent platform for understanding the chemical processes involved in food transformation.

Bio-nanocomposites combine the enhanced properties of commercial polymer nanocomposites with the low environmental impact of biodegradable material, making them a topic of great current interest.

Active colloids are self-propelled particles, powered by energy harvested from the environment.

This book provides an excellent platform for understanding the chemical processes involved in food transformation.

The Comprehensive, Single-Source Reference on Multiple Emulsions In theory, multiple emulsions have significant potential for breakthrough applications in food, agricultural, pharmaceutical, nutraceutical, and cosmetic industries in which they can facilitate the sustained release and transport of active material.

An amphiphile is a molecule that contains a hydrophilic part and a hydrophobic part, linked by covalent bonding.

Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research.

Zeolites and related microporous materials are used in oil processing and in the fine and petrochemical industries on a large scale.

Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems.

In this second edition, Albarède refreshingly introduces the essentials of modern geochemistry for students across the Earth and environmental sciences.

The chemistry of nanomaterials has developed considerably in the past two decades, and concepts that have emerged from these developments are now well established.

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years.

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.

The term active fluids refers to motions that are created by transforming energy from the surroundings into directed motion.

Wormlike micelles are elongated flexible self-assembled structures created from the aggregation of amphiphiles and their resulting dynamic networks have gained attention for a number of uses, particularly in the oil industry.

In the small world of micrometer to nanometer scale many natural and industrial processes include attachment of colloid particles (solid spheres, liquid droplets, gas bubbles or protein macromolecules) to fluid interfaces and their confinement in liquid films.

Bio-nanocomposites combine the enhanced properties of commercial polymer nanocomposites with the low environmental impact of biodegradable material, making them a topic of great current interest.

From blood to milk, pumice to gelatine, most scientists interact with colloids on a daily basis without any real knowledge of their nature.

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.

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science.

A fast-paced, gripping insider account of the entrepreneurs and renegades racing to bring lab-grown meat to the world.

A call to action to prevent a brain health crisis - does for diet what Why We Sleep does for sleep 'I cannot recommend this book enough' - Dr Rupy Aujla, author of The Doctor's KitchenWe often talk about how our diets affect our fitness - but we don't discuss how they affect the hungriest organ in the body, the brain.

Dieses umfangreiche Chemie Buch bietet eine strukturierte Einführung in die wichtigsten Bereiche der Chemie und eignet sich sowohl für Studienanfänger als auch fortgeschrittene Lernende.

60 stylish drink recipes for the mindful drinker, perfect for anyone wanting a break from booze as part of a healthier lifestyle.

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