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Fundamentals and Techniques
Fundamentals and Techniques
Polymer-Surfactant Systems
"Chronicles recent advances in our knowledge of polymer-surfactant systems, combining authoritative reviews of new experimental methods, instrumentation, and applications with fundamental discussions of classical methodologies and surveys of specific properties."
Approaches to the Conformational Analysis of Biopharmaceuticals
The activity of many biopharmaceutical polymers is dependent on conformation, and the next several years will see increased interest in the conformational analysis of these polymers resulting from the development of biosimilar or "follow-on" biological products. While a wide variety of approaches to analysis exists, finding the most viable ones wou
The Structure, Dynamics and Equilibrium Properties of Colloidal Systems
Proceedings of the NATO Advanced Study Institute on Properties of Colloidal Systems, Aberystwyth, Wales, U.K., September 10-23, 1989
Polyampholytes
This book comprehensively reviews the synthesis, characterization and application aspects of linear and crosslinked synthetic polyampholytes - simple model of biopolymers - starting from the 1950's. The synthetic strategy of "annealed", "quenched" and "zwitterionic" polyampholytes, the properties of polyampholytes in solutions and in gel state are considered. The complexation ability of polyampholytes with respect to transition metal ions, ionic surfactants, dyes and organic probes polyelectrolytes, proteins and colloid particles is discussed. Stimuli-sensitive behavior of various amphoteric gel and membrane systems demonstrating rhythmically phenomenon similar to that of heart beat, deformation, oscillation or self-oscillation phenomena stimulated by temperature, pH and electric field are illustrated. Catalytic properties of synthetic polyampholytes simulating the function of enzymes are also considered.
Food Materials Science
Foods are ingested and become part of our body. This book describes the science and procedure behind the materials in foods that impart their desirable properties. The book can serve as a text in a course in food materials science at the senior or graduate level or as a supplemental text in an advanced food technology course. It cac also serve as a reference book for professionals in the food industry.
