Physical Gels from Biological and Synthetic Polymers - Djabourov, Madeleine; Nishinari, Katsuyoshi; Ross-Murphy, Simon B.
171,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in 1-2 Wochen
payback
86 °P sammeln
  • Gebundenes Buch

Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural,…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.
Autorenporträt
Madeleine Djabourov is Professor at Ecole Supérieure de Physique et Chimie Industrielles (ESPCI-ParisTech), in charge of thermodynamics and rheology courses. She was involved in pioneer studies on gelation and percolation initiated by Pierre Gilles de Gennes.