{"product_id":"product-design-and-engineering-formulation-of-gels-and-pastes-9783527332205","title":"Product Design and Engineering: Formulation of Gels and Pastes","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eCovering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry.\u003c\/p\u003e \u003cp\u003eRecommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eINTRODUCTION\u003cbr\u003e \u003cbr\u003e RHEOLOGY OF DISPERSE SYSTEMS \u003cbr\u003e Introduction \u003cbr\u003e Basics of Rheology \u003cbr\u003e Experimental Methods of Rheology \u003cbr\u003e Rheology of Colloidal Suspensions \u003cbr\u003e Rheology of Emulsions \u003cbr\u003e \u003cbr\u003e RHEOLOGY OF COSMETIC EMULSIONS \u003cbr\u003e Introduction \u003cbr\u003e Chemistry of Cosmetic Emulsions \u003cbr\u003e Rheological Measurements \u003cbr\u003e Dynamic Mechanical Tests (Oscillation) \u003cbr\u003e \u003cbr\u003e RHEOLOGY MODIFIERS, THICKENERS, AND GELS \u003cbr\u003e Introduction \u003cbr\u003e Classification of Thickeners and Gels \u003cbr\u003e Definition of a ``Gel?? \u003cbr\u003e Rheological Behavior of a ``Gel?? \u003cbr\u003e Classification of Gels \u003cbr\u003e Particulate Gels \u003cbr\u003e Rheology Modifiers Based on Surfactant Systems \u003cbr\u003e \u003cbr\u003e USE OF RHEOLOGICAL MEASUREMENTS FOR ASSESSMENT AND PREDICTION OF THE LONG-TERM ASSESSMENT OF CREAMING AND SEDIMENTATION \u003cbr\u003e Introduction \u003cbr\u003e Accelerated Tests and Their Limitations \u003cbr\u003e Application of High Gravity (g) Force\u003cbr\u003e Rheological Techniques for Prediction of Sedimentation or Creaming \u003cbr\u003e Separation of Formulation (``Syneresis??) \u003cbr\u003e Examples of Correlation of Sedimentation or Creaming with Residual (Zero Shear) Viscosity \u003cbr\u003e Assessment and Prediction of Flocculation Using Rheological Techniques \u003cbr\u003e Examples of Application of Rheology for Assessment and Prediction of Flocculation \u003cbr\u003e Assessment and Prediction of Emulsion Coalescence Using Rheological Techniques \u003cbr\u003e \u003cbr\u003e PREDICTION OF THERMOPHYSICAL PROPERTIES OF LIQUID FORMULATED PRODUCTS \u003cbr\u003e Introduction \u003cbr\u003e Classification of Products, Properties and Models \u003cbr\u003e Pure Compound Property Modeling \u003cbr\u003e Functional Bulk Property Modeling ? Mixture Properties \u003cbr\u003e Functional Compound Properties in Mixtures ? Modeling \u003cbr\u003e Performance Related Property Modeling \u003cbr\u003e Software Tools \u003cbr\u003e Conclusions \u003cbr\u003e \u003cbr\u003e SOURCES OF THERMOPHYSICAL PROPERTIES FOR EFFICIENT USE IN PRODUCT DESIGN \u003cbr\u003e Introduction \u003cbr\u003e Overview of the Important Thermophysical Properties for Phase Equilibria Calculations \u003cbr\u003e Reliable Sources of Thermophysical Data \u003cbr\u003e Examples of Databases for Thermophysical Properties \u003cbr\u003e Special Case and Challenge: Data of Complex Solutions \u003cbr\u003e Examples of Databases with Properties of Electrolyte Solutions \u003cbr\u003e Properties of New Component Classes: Ionic Liquids and Hyperbranched Polymers \u003cbr\u003e \u003cbr\u003e CURRENT TRENDS IN IONIC LIQUID RESEARCH\u003cbr\u003e Introduction \u003cbr\u003e Ionic Liquids as Acido-basic Media \u003cbr\u003e Binary Mixtures of Ionic Liquids: Properties and Applications \u003cbr\u003e Nanoporous Materials from Ionothermal Synthesis \u003cbr\u003e Catalytic Hydrogenation Reactions in Ionic Liquids \u003cbr\u003e Concluding Remarks \u003cbr\u003e \u003cbr\u003e GELLING OF PLANT BASED PROTEINS \u003cbr\u003e Introduction ? Overview of Plant Proteins in Industry \u003cbr\u003e Structure and Formation of Protein Gels \u003cbr\u003e Factors Determining Physical Properties of Protein Gels\u003cbr\u003e Evaluating Gelation of Proteins \u003cbr\u003e Gelation of Proteins Derived from Plants\u003cbr\u003e Protein Gels in Product Application \u003cbr\u003e Future Prospects and Challenges\u003cbr\u003e \u003cbr\u003e ENZYMATICALLY TEXTURIZED PLANT PROTEINS FOR THE FOOD INDUSTRY \u003cbr\u003e Introduction \u003cbr\u003e Reactions Catalyzed by MTG \u003cbr\u003e Current Sources of MTG \u003cbr\u003e Need for Novel Sources of MTG \u003cbr\u003e Vegetable Proteins Suitable for Crosslinking with MTG \u003cbr\u003e Strategies to Modify and Improve Protein Sources for MTG Crosslinking \u003cbr\u003e Applications of MTG in Processing Food Products Containing Vegetable Protein \u003cbr\u003e Applications of MTG Crosslinked Leguminous Proteins in Food Models and Realistic Food Products \u003cbr\u003e Safety of MTG and Isopeptide Bonds in Crosslinked Plant Proteins \u003cbr\u003e Conclusions\u003cbr\u003e \u003cbr\u003e DESIGN OF SKIN CARE PRODUCTS \u003cbr\u003e Product Design \u003cbr\u003e Skin Care \u003cbr\u003e Emulsions \u003cbr\u003e Structure of a Skin Care Cream \u003cbr\u003e Essential Active Substances from a Medical Point of View \u003cbr\u003e Penetration into the Skin \u003cbr\u003e Targeted Product Design in the Course of Development \u003cbr\u003e Production of Skin Care Products\u003cbr\u003e Bottles for Cosmetic Creams \u003cbr\u003e Design of all Elements\u003cbr\u003e \u003cbr\u003e EMULSION GELS IN FOODS\u003cbr\u003e Introduction\u003cbr\u003e Food Emulsions\u003cbr\u003e Creating a Food Emulsion\u003cbr\u003e Applications of Gel-Like Type Emulsions\u003cbr\u003e Final Considerations\u003cbr\u003e \u003cbr\u003e INDEX \u003cbr\u003e","brand":"Wiley-VCH Verlag GmbH","offers":[{"title":"Default Title","offer_id":53196947390807,"sku":"9783527332205","price":125.96,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/product-design-and-engineering-formulation-of-gels-and-pastes-9783527332205","provider":"Book Curl","version":"1.0","type":"link"}