Rheology: Principles, Measurements, and Applications, Christopher Macosko

Автор: Jan Mewis
Название: Colloidal Suspension Rheology
ISBN: 1107622808 ISBN-13(EAN): 9781107622807
Издательство: Cambridge Academ
Рейтинг:
Цена: 57030.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: With material presented in an introductory manner, and complex mathematical derivations kept to a minimum, this is the first book devoted to the comprehensive study of colloidal rheology in all its aspects. An essential guide for industrial researchers and practitioners, this book is also ideal for specialised graduate courses.

Автор: H.A. Barnes
Название: An Introduction to Rheology
ISBN: 0444871403 ISBN-13(EAN): 9780444871404
Издательство: Elsevier Science
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Цена: 56130.00 T
Наличие на складе: Поставка под заказ.
Описание: Introduces the subject of rheology and describes the application of rheological principles to many industrial products and processes. This book shows how mathematics, physics and chemistry have contributed to the development of rheology and summarises the generic features such as viscosity and linear viscoelasticity of all liquid-like materials.

Автор: Kaneda
Название: Rheology of Biological Soft Matter
ISBN: 4431560785 ISBN-13(EAN): 9784431560784
Издательство: Springer
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Цена: 111790.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.