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Water-soluble polymers --- Gelation --- Polymères hydrosolubles --- Gelation
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CROSSLINKING --- COAGULATION --- GELATION --- PHYSICOCHEMICAL SIMULATION
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Colloids. --- Molecular association. --- Gelation --- Micelles --- Polyelectrolytes --- Surfactants
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Aggregation (Chemistry) --- Colloids --- Gelation --- Congresses --- Congresses --- Congresses
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Soft condensed matter. --- Condensed matter. --- Gelation. --- Elastic solids. --- Matter --- Properties.
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Agrotechnology and Food Sciences. Food Sciences --- Colloids. --- Food additives. --- Food --- Gelation. --- Food Chemistry --- Additives and Contaminants. --- Additives.
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The field of polymer science has advanced and expanded considerably in recent years, encompassing broader ranges of materials and applications. In this book, Fumihiko Tanaka unifies the subject matter, pulling together research to provide an updated and systematic presentation of polymer association and thermoreversible gelation, one of the most rapidly developing areas in polymer science. Starting with a clear exposition of the fundamental laws of polymer physics, subsequent chapters discuss a new theoretical model that combines thermodynamic and rheological theory. Recent developments in polymer physics are explored, along with important case studies on topics such as self-assembly, supramolecules, thermoreversible gels and water-soluble polymers. Throughout the book, a balance is maintained between theoretical descriptions and practical applications, helping the reader to understand complex physical phenomena and their relevance in industry. This book has wide interdisciplinary appeal and is aimed at students and researchers in physics, chemistry and materials science.
Gelation. --- Polymer colloids. --- Polymers. --- Technology & engineering --- Chemical & biochemical. --- Polymer gels --- Colloids --- Polymers --- Gelatinization --- Gelling --- Coagulation --- Polymere --- Polymeride --- Polymers and polymerization --- Macromolecules --- Polymeric hydrogels
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Additieven in het voedsel --- Additifs alimentaires --- Aliments -- Additifs --- Aliments--Substances ajoutées --- Colloides --- Colloids --- Colloïden --- Dispersoids --- Exhausteurs de goût --- Food additives --- Gelatinization --- Gelation --- Gelling --- Gels --- Hydrogels --- Sols --- Food --- Colloids. --- Food additives. --- Gelation. --- Additives --- Agrotechnology and Food Sciences. Food Sciences --- Food Chemistry --- Additives and Contaminants --- Additives. --- Additives and Contaminants.
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Fluid mechanics --- Matter physics --- Macromolecules --- Chemistry of complexes --- Chemistry --- Chemical technology --- composieten --- complexen (chemie) --- chemie --- biotechnologie --- materialen (technologie) --- chemische technologie --- polymeren --- vloeistoffen --- Cryochemistry. --- Gelation. --- Polymer colloids. --- Polyvinyl alcohol. --- Cryochimie. --- Gélification. --- Colloïdes polymères. --- Alcool polyvinylique. --- Gélification. --- Colloïdes polymères.
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