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Rheology of Biological Soft Matter

Fundamentals and Applications

  • Isamu Kaneda

Part of the Soft and Biological Matter book series (SOBIMA)

Table of contents

  1. Front Matter
    Pages i-viii
  2. Fundamentals

    1. Front Matter
      Pages 1-1
    2. Makoto Takemasa, Andrew N. Round, Marit Sletmoen, Bjørn Torger Stokke
      Pages 3-37
    3. Masayuki Tokita
      Pages 69-93
  3. Applications: Foods

  4. Applications: Cosmetics and Personal Care Products

    1. Front Matter
      Pages 293-293
    2. Isamu Kaneda
      Pages 295-321
    3. Aaron S. M. Goh, Beng Sim Chuah, K. C. Nguyen
      Pages 323-336
  5. Applications: Biological Tissues

    1. Front Matter
      Pages 337-337
    2. Atsushi Suzuki, Saori Sasaki, Teruo Murakami
      Pages 339-374
    3. Masahiko Annaka, Toyoaki Matsuura
      Pages 375-390

About this book

Introduction

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.

Keywords

Biorheology Bolus-rheology Dysphasia Food Texture Lubrication Mastication Polysaccharide Rheology of Biological Tissues Rheology of Cosmetics Rheology of Personal Care Products

Editors and affiliations

  • Isamu Kaneda
    • 1
  1. 1.Department of Food Science and WellnessRakuno Gakuen UniversityEbetsuJapan

Bibliographic information

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