Table of Contents
Table of Contents
Preface
Chapter 1 – Interfacial Rheology of Particle-Laden Interfaces and Its Role in the Stabilization of Dispersed Systems (pp. 1-26)
Armando Maestro, Eduardo Guzmán and Eva Santini (Department of Physics, Cavendish Laboratory, University of Cambridge, Cambridge, United Kingdom, and others)
Chapter 2 – Rheology and Texture of Fermented Milk Products (pp. 27-64)
Mirela Iličić, Spasenija Milanović and Marijana Carić (University of Novi Sad, Faculty of Technology, Novi Sad, Serbia)
Chapter 3 – Kinetics of Milk Gelation. Part I. Coagulation Mechanism (pp. 65-82)
I. T. Smykov (Department of Physical Chemistry, All-Russian Scientific Research Institute for Butter- and Cheese-making, Uglich, Russia)
Chapter 4 – Kinetics of Milk Gelation. Part II. Mathematical Modeling (pp. 83-102)
I. T. Smykov (Department of Physical Chemistry, All-Russian Scientific Research Institute for Butter- and Cheese-making, Uglich, Russia)
Chapter 5 – Rheology and Texture of Cress Seed Gum (pp. 103-150)
Seyed M. A. Razavi and Sara Naji-Tabasi (Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran)
Chapter 6 – Viscoelastic and Thixotropic Behaviors of Waxy Crude Oil and Its W/O Emulsion (pp. 151-174)
Houxing Teng, Guangyu Sun and Jinjun Zhang (College of Mechanical and Transportation Engineering, China University of Petroleum, Beijing, China, and others)
Chapter 7 – Rheology of Polysaccharide Ion-Gels Prepared in Ionic Liquids (pp. 175-190)
Kamalesh Prasad and Jitkumar Bhatt (Marine Biotechnology and Ecology Discipline, CSIR-Central Salt and Marine Chemicals Research Institute (CSIR-CSMCRI), Council of Scientific & Industrial Research (CSIR) Gijubhai Badheka Marg, Bhavnagar, (Gujarat), India, and others)
Chapter 8 – Shear Rheology of Polymer Hydrogels. Part I: Proper Measurement Conditions (pp. 191-204)
E. Karpushkin (Department of Chemistry, Moscow State University, Russia)
Chapter 9 – Shear Rheology of Polymer Hydrogels: Part II: Effect of Poly(2-Hydroxyethyl Methacrylate) Hydrogels Morphology (pp. 205-242)
E. Karpushkin (Department of Chemistry, Moscow State University, Russia)
Index
Reviews
“This book is a practical and timely account of selected subjects on modern rheology written by several experts in the field. It covers an impressive variety of different rheological systems from purely natural products (dairy products, cress seed gum, and waxy crude oil) to synthetic systems (polymer gels) including several non-conventional systems such as polysaccharide dispersions in ionic liquids and particle-laden systems. Methodological value of this volume is in presenting several excellent examples of deep interrelation between “purely theoretical” models and practically important systems and in stressing the importance of correct experimental design. Moreover, most of chapters lead to generalizations well beyond their particular topics and thus contribute to modern knowledge on colloidal stability of various systems, gels, and gelation process to name just a few. Analogously, this book will be definitely interesting to not only professional rheologists involved in study particular systems but to a much broader audience including, but not limited to, students as well as teachers in rheology and material science, and related fields.” – Pavel S. Chelushkin, Ph.D, Institute of Macromolecular Compounds, Russian Academy of Sciences, Russia
Audience: It is a book recommended for professional rheologists, teaching instructors in rheology and material science, and to those who are interested in modern trends and developments in science.
Maybe people working in the field of food science and cosmetics can be interested, besides the professional rheologists community.
