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. Food Colloids: …
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the …
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research …
Smart materials are of significant interest and this is the first textbook to provide a comprehensive graduate level view of topics that relate to this field. Fundamentals of Smart …
The term active fluids refers to motions that are created by transforming energy from the surroundings into directed motion. There are many examples, both natural and synthetic, …
Wormlike micelles are elongated flexible self-assembled structures created from the aggregation of amphiphiles and their resulting dynamic networks have gained attention for a …
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 …
Magnetically responsive soft matter is a colloidal model system where interparticle interactions can be tuned through external magnetic fields. Covering the most recent literature …
An amphiphile is a molecule that contains a hydrophilic part and a hydrophobic part, linked by covalent bonding. Supramolecular amphiphiles (supra-amphiphiles) are amphiphiles …
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading …
