Rheology of biological soft matter : fundamentals and applications /
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| Imprint: | Tokyo, Japan : Springer, 2016, ©2017. |
|---|---|
| Description: | 1 online resource |
| Language: | English |
| Series: | Soft and biological matter Soft and biological matter. |
| Subject: | |
| Format: | E-Resource Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/11269300 |
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| 245 | 0 | 0 | |a Rheology of biological soft matter : |b fundamentals and applications / |c Isamu Kaneda, editor. |
| 260 | |a Tokyo, Japan : |b Springer, |c 2016, ©2017. | ||
| 300 | |a 1 online resource | ||
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| 490 | 1 | |a Soft and biological matter | |
| 505 | 0 | |a Preface; Contents; Part I Fundamentals; 1 Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology; 1.1 Introduction; 1.2 Methods; 1.2.1 Principle of Single-Molecule Measurement by AFM or Optical Tweezers; 1.2.2 Rheology; 1.3 Information Obtained Using Force Probes and Rheology in Studies of Polymer-Based Systems; 1.4 Examples of Interactions Within Macromolecules at the Single-Molecule Level and Their Relation to Rheological Properties; 1.4.1 Dynamic Force Spectroscopy Applied for HMHEC-Amylose Interactions (In Comparison to HMHEC/HMHEC). | |
| 505 | 8 | |a 1.4.1.1 Alternative Models for DFS Analysis1.4.2 Slide Contact Force Spectroscopy; 1.4.3 Interactions Between Mucin and Other Biomacromolecules; 1.4.4 Combined Single-Molecule and Rheological Approach to Studies of Polyelectrolyte Complexes; 1.5 Concluding Remarks; References; 2 Zero-Shear Viscosities of Polysaccharide Solutions; 2.1 Introduction; 2.2 Polysaccharides Used as the Viscosity Enhancement Reagent; 2.3 Viscometry Using Various Types of Flow; 2.3.1 Various Types of Viscometers; 2.3.2 Simple Shear Flow; 2.4 Viscosity Coefficient; 2.5 Intrinsic Viscosity [2, 8]. | |
| 505 | 8 | |a 2.5.1 Friction Between Polymer and Solvent2.5.2 Intramolecular Hydrodynamic Interaction; 2.5.3 Contribution of the Elastic Stress; 2.5.4 Wormlike Chain Model and Excluded Volume Effect; 2.6 Zero-Shear Viscosity at Finite Concentrations [3, 7]; 2.6.1 Rodlike Polymer Solutions; 2.6.2 Rotational Diffusion Coefficient and Viscosity Equation; 2.6.3 Flexibility and Finite Thickness Effects; 2.7 Comparison with Experimental Polymer Solution Viscosities [9]; 2.7.1 Polymers with Different Chain Stiffness; 2.7.2 Dilute Region; 2.7.3 Zero-Shear Viscosity Over a Wide Concentration Range; 2.8 Conclusions. | |
| 505 | 8 | |a 4.1.1 Vegetable Juices with Carrot Puree4.1.1.1 Rheological Properties of Vegetable Juices with Carrot Puree [10]; 4.1.1.2 Sensory Evaluation [10]; 4.1.1.3 Transport Characteristics of Juice in the Pharyngeal Region [10]; 4.1.2 Carbonated Drink; 4.1.2.1 Number and Area of Air Bubbles [15]; 4.1.2.2 Sensory Evaluation [15]; 4.1.2.3 Linguapalatal Swallowing Pressure [15]; 4.1.2.4 Transit Velocity Through the Pharynx [15]; 4.2 Agar Gel; 4.2.1 Pre-mastication Size of Foods and Size Distribution of Food Pieces in Boluses [18, 19]; 4.2.2 Mean Sizes of Ten Groups (Grouped by Sizes of Gel Pieces) [19]. | |
| 520 | |a 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. | ||
| 650 | 0 | |a Rheology (Biology) |0 http://id.loc.gov/authorities/subjects/sh85113620 | |
| 650 | 2 | |a Rheology. | |
| 650 | 7 | |a SCIENCE |x Life Sciences |x Anatomy & Physiology. |2 bisacsh | |
| 650 | 7 | |a Rheology (Biology) |2 fast |0 (OCoLC)fst01096933 | |
| 655 | 4 | |a Electronic books. | |
| 700 | 1 | |a Kaneda, Isamu, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Rheology of biological soft matter. |d Tokyo, Japan : Springer, 2016, ©2017 |z 4431560785 |z 9784431560784 |w (OCoLC)945231300 |
| 830 | 0 | |a Soft and biological matter. |0 http://id.loc.gov/authorities/names/no2013008457 | |
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| 928 | |t Library of Congress classification |a QP517.R48 |l Online |c UC-FullText |u https://link.springer.com/10.1007/978-4-431-56080-7 |z Springer Nature |g ebooks |i 12542151 | ||