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Polymer colloids.

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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling be

Food --- Polymer colloids --- Composition

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This book presents the main results obtained by different laboratories involved in the research group Rheology for polymer melt processing which is associated with French universities, schools of engineering, and the CNRS (Centre National de la Recherche Scientifique - France). The group comprises some 15 research laboratories of varied disciplines (chemistry, physics, material sciences, mechanics, mathematics), but with a common challenge viz. to enhance the understanding of the relationships between macromolecular species, their rheology and their processing. Some crucial issues of po

Fluid mechanics --- Macromolecules --- Polymers --- Polymer melting. --- Rheology. --- Polymer melting --- Rheology

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Polymers --- Rheology. --- Polymer rheology --- Rheology

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polymer blending --- material composite --- polymer rheology and molding --- biodegradable and renewable polymer --- polymer characterization and testing --- polymer processing techniques and equipmentpolymer blending --- Polymers --- Polymer engineering --- Polymères --- Polymers. --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Chemical engineering --- Design