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Analytical Technology in Nutrition Analysis

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ISBN: 9783039287642 / 9783039287659 Year: Pages: 172 DOI: 10.3390/books978-3-03928-765-9 Language: eng
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Science (General) --- Biology --- Nutrition and Food Sciences
Added to DOAB on : 2020-06-09 16:38:57
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Abstract

Due to increasing global food needs as a result of population growth, the use of new food sources has gained interest in the last decade. However, the inclusion of new foods in our diet, as well as the increased interest of the population in consuming foods with better nutritional properties, has increased the need for adequate food analytical methods. This monographic issue presents innovative methods of chemical analysis of foods, as well as the nutritional and chemical characterization of foods whose consumption is expected to increase worldwide in the coming years.

Advancements in Gel Science—A Special Issue in Memory of Toyoichi Tanaka

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ISBN: 9783039213436 9783039213443 Year: Pages: 178 DOI: 10.3390/books978-3-03921-344-3 Language: English
Publisher: MDPI - Multidisciplinary Digital Publishing Institute
Subject: Technology (General) --- Chemical Technology
Added to DOAB on : 2019-12-09 11:49:15
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A gel is a state of matter that consists of a three-dimensional cross-linked polymer network and a large amount of solvent. Because of their structural characteristics, gels play important roles in science and technology. The science of gels has attracted much attention since the discovery of the volume phase transition by Professor Toyoichi Tanala at MIT in 1978. MDPI planned to publish a Special Issue in Gels to celebrate the 40th anniversary of this discovery, which received submissions of 13 original papers and one review from various areas of science. We believe that readers will find this Special Issue informative as to the recent advancements of gel research and the broad background of gel science.

Keywords

gel --- thermoresponsive property --- monomer sequence --- co-crosslinking --- copolymerization --- acrylamide derivative --- swelling --- volume phase transition --- agarose gel --- compression --- solvent transport --- sucrose --- xylitol --- volume phase transition --- effects of electric charge --- swelling of thermosensitive gels --- sol-gel transition --- site-bond correlated-percolation model for polymer gelation --- gelation temperature --- cloud point temperature --- spinodal temperature --- spinodal decomposition --- janus particle --- anisotropic shape --- phase separation --- wetting --- micrometric confinement --- micropipette aspiration --- PVA gel --- gamma ray sterilization --- artificial hydrogel cartilage --- frictional property --- wear --- xerogel --- Brunauer-Emmett-Teller theory --- Barrett-Joyner-Halenda analysis --- temperature --- solids content --- drying --- solvent exchange --- microgel --- electrophoresis --- light scattering --- paint coating --- wrinkle --- swelling --- buckling --- Sephadex® (crosslinked dextran) --- crosslink density (density of crosslinks) --- ice grain --- ice crystallization during rewarming --- glassy water --- X-ray CT --- XRD --- poly(vinyl alcohol) --- chemical gel --- microcrystallite --- hydrogen bond --- swelling behavior --- hysteresis --- hydrogel --- friction --- fatigue --- wear --- fracture --- crack --- adhesion --- delamination --- poly (acryl amide) gel --- time domain reflectometry (TDR) of dielectric spectroscopy --- pulse field gradient spin echo method of nuclear magnetic resonance (PFG-NMR) --- scaling analysis --- fractal analysis --- heterogeneous gelation dynamics --- moving boundary picture --- phase transition dynamics --- kinetic coefficient --- blood coagulation --- n/a

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