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Polymer colloids. --- Polymer gels --- Colloids --- Polymers --- Polymeric hydrogels

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Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.

Polymer colloids. --- Polymer gels --- Colloids --- Polymers --- Polymeric hydrogels

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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 behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Food --- Analysis --- Food additives --- Agrotechnology and Food Sciences. Food Sciences -- Food Chemistry --- ALLW. --- Colloids --- Polymer colloids --- Polymers --- Polymer gels --- Composition --- Additives --- Conferences - Meetings --- Polymeric hydrogels

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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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Polymer colloids --- Polymer networks --- Colloïdes polymères --- Réseaux polymères --- Colloïde polymère. --- Réseau polymère. --- Interpenetrating polymer networks --- IPN (Polymers) --- Networks, Polymer --- Polymer gels --- Crosslinked polymers --- Colloids --- Polymers --- Polymeric hydrogels