Rheology of Biological Soft Matter
Fundamentals and Applications
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Beschreibung
In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered.
This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work willhave a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields.
In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered.
This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields.
Gives an overview of up-dated knowledge for the fundamentals of biopolymer, the key element of bio-related soft matter Provides ways to investigate the rheological properties in different stages of food consumption Introduces a novel approach to evaluating the usage feeling of cosmetics and personal care products
Autor*in
Isamu Kaneda
Themen in »Rheology of Biological Soft Matter«
Biorheology Bolus-rheology Dysphasia Food Texture Lubrication Mastication Polysaccharide Rheology of Biological Tissues Rheology of Cosmetics Rheology of Personal Care Products