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Rheology of Biological Soft Matter

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Cover of 'Rheology of Biological Soft Matter'

Table of Contents

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    Book Overview
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    Chapter 1 Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology
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    Chapter 2 Zero-Shear Viscosities of Polysaccharide Solutions
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    Chapter 3 Gel-Solvent Friction
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    Chapter 4 Swallowing and the Rheological Properties of Soft Drink and Agar Gel
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    Chapter 5 Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions
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    Chapter 6 Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone
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    Chapter 7 Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate
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    Chapter 8 Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins
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    Chapter 9 Rheology Modifiers for the Management of Dysphagia
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    Chapter 10 The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu)
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    Chapter 11 Rheology Control Agents for Cosmetics
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    Chapter 12 Rheological Properties of Personal Lubricants
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    Chapter 13 Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage
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    Chapter 14 Physical Properties of Pig Vitreous Body
Attention for Chapter 8: Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins
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