Overview
- 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
Part of the book series: Soft and Biological Matter (SOBIMA)
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Table of contents (14 chapters)
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Front Matter
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Applications: Foods
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Front Matter
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Applications: Cosmetics and Personal Care Products
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Front Matter
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Applications: Biological Tissues
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Front Matter
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Keywords
About this book
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.
Editors and Affiliations
Bibliographic Information
Book Title: Rheology of Biological Soft Matter
Book Subtitle: Fundamentals and Applications
Editors: Isamu Kaneda
Series Title: Soft and Biological Matter
DOI: https://doi.org/10.1007/978-4-431-56080-7
Publisher: Springer Tokyo
eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)
Copyright Information: Springer Japan 2017
Hardcover ISBN: 978-4-431-56078-4Published: 25 November 2016
Softcover ISBN: 978-4-431-56773-8Published: 29 June 2018
eBook ISBN: 978-4-431-56080-7Published: 16 November 2016
Series ISSN: 2213-1736
Series E-ISSN: 2213-1744
Edition Number: 1
Number of Pages: VIII, 390
Number of Illustrations: 177 b/w illustrations, 45 illustrations in colour
Topics: Food Science, Soft and Granular Matter, Complex Fluids and Microfluidics, Biomaterials, Industrial Chemistry/Chemical Engineering, Polymer Sciences