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Supramolecular chemistry. --- Colloids. --- Gelation. --- Chimie supramoléculaire --- Colloïdes --- Gelation --- Supramolecular chemistry --- Colloids --- Chemistry, Physical --- Gels --- Chemistry --- Dosage Forms --- Natural Science Disciplines --- Complex Mixtures --- Chemicals and Drugs --- Disciplines and Occupations --- Specialty Uses of Chemicals --- Pharmaceutical Preparations --- Chemical Actions and Uses --- Crystallography --- Chemistry - General --- Physical Sciences & Mathematics --- 675.92.026.8 --- 544.022.822 --- Gelation. Jelling (jellification). Transition to liquid-like stae (to structurized liquid). Sol-gel transition. Coagulation structure. Coagulation contacts. Thixotropy. Rheopexy. --- 675.92.026.8 Gelation --- Pharmaceutic Preparations --- Pharmaceutical Products --- Preparations, Pharmaceutical --- Drugs --- Preparations, Pharmaceutic --- Products, Pharmaceutical --- Specialty Chemicals and Products --- Complex Extracts --- Crude Extracts --- Extracts, Complex --- Extracts, Crude --- Mixtures, Complex --- Natural Sciences --- Physical Sciences --- Discipline, Natural Science --- Disciplines, Natural Science --- Natural Science --- Natural Science Discipline --- Physical Science --- Science, Natural --- Science, Physical --- Sciences, Natural --- Sciences, Physical --- Dosage Form --- Form, Dosage --- Forms, Dosage --- Hydrocolloids --- Colloid --- Hydrocolloid --- Physical Chemistry --- Chemistries, Physical --- Physical Chemistries --- Gelatinization --- Gelling --- Dispersoids --- Hydrogels --- Sols --- Chemistry. --- Organic chemistry. --- Polymers. --- Biochemistry. --- Nanotechnology. --- Organic Chemistry. --- Biochemistry, general. --- Polymer Sciences. --- Chemistry, Physical and theoretical --- Macromolecules --- Coagulation --- Amorphous substances --- Diffusion --- Matter --- Micelles --- Particles --- Rheology --- Solution (Chemistry) --- Surface chemistry --- Gelation. Jelling (jellification). Transition to liquid-like stae (to structurized liquid). Sol-gel transition. Coagulation structure. Coagulation contacts. Thixotropy. Rheopexy --- Properties --- Molecular technology --- Nanoscale technology --- High technology --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Polymere --- Polymeride --- Polymers and polymerization --- Organic chemistry --- Physical sciences --- Composition --- Chemistry, Organic. --- Polymers  .

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This Springer Brief gives an overview of recent research conducted in the area of oil structuring starting with a detailed introduction on oleogelation and properties of food-approved building blocks followed by the discussion of some illustrative examples to explain the processing steps required for creating oleogels, advanced characterization (rheological, thermal and microstructural) and some potential edible applications of oleogels. The book w concludes with a section summarizing the general guidelines on the properties of oleogels and practically of approach with regards to the specific category of building blocks used for structuring. The text also lists some unresolved challenges that need to be addressed in order to fully exploit oleogelation for future food product development. The functional application of liquid oils in food product development is mostly accomplished by structuring them into soft, plastic-like materials. This structuring of oil is traditionally based on the fat crystal network formed by high melting triacylglycerol (TAG) molecules that are rich in trans and/or saturated fatty acids. Currently, due to the factors such as the requirement for trans- and saturated fat-free food products, sustainable manufacturing and ethical trade practices, the research in the area of identifying alternative routes to oil structuring (in the absence of trans and saturated fats) has been regarded as a ‘hot topic’ in the bio-scientific community. Oleogelation (gelling of liquid oil in absence of crystallizable TAGs) is one such alternative, which has recently attracted tremendous attention from researchers and industrial scientists working in the domain of food product development. The possibility of creating structured gels that contain a large amount of liquid oil (usually above 90 wt%) opens up many possibilities to develop food products with better nutritional profiles.

Chemistry. --- Food Science. --- Organic Chemistry. --- Nutrition. --- Food science. --- Chemistry, Organic. --- Chimie --- Nutrition --- Chimie organique --- Health & Biological Sciences --- Biomedical Engineering --- Oils and fats, Edible --- Gelation. --- Lipids in human nutrition. --- Health aspects. --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Gelatinization --- Gelling --- Edible oils and fats --- Shortenings --- Food --- Organic chemistry. --- Biotechnology. --- Coagulation --- Colloids --- Oils and fats --- Low-fat diet --- Alimentation --- Health --- Physiology --- Diet --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Organic chemistry --- Chemistry --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   .

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A gel is a state of matter that consists of a three-dimensional cross-linked polymer network and a large amount of solvent. Because of their structural characteristics, gels play important roles in science and technology. The science of gels has attracted much attention since the discovery of the volume phase transition by Professor Toyoichi Tanala at MIT in 1978. MDPI planned to publish a Special Issue in Gels to celebrate the 40th anniversary of this discovery, which received submissions of 13 original papers and one review from various areas of science. We believe that readers will find this Special Issue informative as to the recent advancements of gel research and the broad background of gel science.

delamination --- n/a --- fractal analysis --- buckling --- artificial hydrogel cartilage --- frictional property --- kinetic coefficient --- paint coating --- scaling analysis --- moving boundary picture --- XRD --- volume phase transition --- fracture --- fatigue --- crack --- gelation temperature --- xerogel --- swelling of thermosensitive gels --- copolymerization --- phase transition dynamics --- wetting --- poly (acryl amide) gel --- swelling --- sucrose --- anisotropic shape --- ice crystallization during rewarming --- micropipette aspiration --- microgel --- crosslink density (density of crosslinks) --- hydrogel --- Sephadex® (crosslinked dextran) --- sol-gel transition --- thermoresponsive property --- compression --- Brunauer-Emmett-Teller theory --- monomer sequence --- microcrystallite --- swelling behavior --- micrometric confinement --- wear --- light scattering --- X-ray CT --- co-crosslinking --- electrophoresis --- gel --- hysteresis --- ice grain --- effects of electric charge --- phase separation --- acrylamide derivative --- Barrett-Joyner-Halenda analysis --- temperature --- xylitol --- agarose gel --- spinodal temperature --- glassy water --- chemical gel --- blood coagulation --- poly(vinyl alcohol) --- pulse field gradient spin echo method of nuclear magnetic resonance (PFG-NMR) --- time domain reflectometry (TDR) of dielectric spectroscopy --- site-bond correlated-percolation model for polymer gelation --- spinodal decomposition --- adhesion --- janus particle --- wrinkle --- friction --- cloud point temperature --- drying --- gamma ray sterilization --- solvent exchange --- solids content --- solvent transport --- heterogeneous gelation dynamics --- PVA gel --- hydrogen bond

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This book provides a physics-oriented introduction to organogels with a comparison to polymer thermoreversible gels whenever relevant. The past decade has seen the development of a wide variety of newly-synthesized molecules that can spontaneously self-assemble or crystallize from their organic or aqueous solutions to produce fibrillar networks, namely organogels, with potential applications in organic electronics, light harvesting, bio-imaging, non-linear optics, and the like. This compact volume presents a detailed outlook of these novel molecular systems with special emphasis upon their thermodynamics, morphology, molecular structure, and rheology. The definition of these complex systems is also tackled, as well as the role of the solvent. The text features numerous temperature-phase diagrams for a variety of organogels as well as illustrations of their structures at the microscopic, mesoscopic and macroscopic level. A review of some potential applications is provided including hybrid functional materials with polymers and with carbon nanotubes. Throughout, discussions of theoretical developments and experimental advances are written at a level suitable for beginning graduate students through practicing researchers.

Physics. --- Inorganic chemistry. --- Organic chemistry. --- Polymers. --- Amorphous substances. --- Complex fluids. --- Phase transitions (Statistical physics). --- Nanotechnology. --- Soft and Granular Matter, Complex Fluids and Microfluidics. --- Polymer Sciences. --- Phase Transitions and Multiphase Systems. --- Organic Chemistry. --- Inorganic Chemistry. --- Polymer colloids. --- Gelation. --- Gelatinization --- Gelling --- Polymer gels --- Coagulation --- Colloids --- Polymers --- Chemistry, Organic. --- Chemistry, inorganic. --- Inorganic chemistry --- Chemistry --- Inorganic compounds --- Organic chemistry --- Molecular technology --- Nanoscale technology --- High technology --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Polymers  . --- Phase changes (Statistical physics) --- Phase transitions (Statistical physics) --- Phase rule and equilibrium --- Statistical physics --- Complex liquids --- Fluids, Complex --- Amorphous substances --- Liquids --- Soft condensed matter

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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal