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Viscoelasticity: Theories, Types and Models $225.00
Editors: Jennifer N. Perkins and Tyler M. Lach
Book Description:
Viscoelasticity is the property of materials that exhibit both viscous and elastic characteristics when undergoing deformation. In this book, the authors present topical research in the theories, types and models of viscoelasticity. Topics discussed include a viscoelastic approach to biopolymers in food emulsions; the influence of viscoelasticity in orthodontics; interfacial dilational rheology related to crude oil emulsion; the linear viscoelastic characteriztion of gluten-free non-fermented doughs and the viscoelasticity of heat induced gels from whey protein concentrate. (Imprint: Nova Press)

Table of Contents:

Interfacial Dilational Rheology Related to Crude Oil Emulsion;pp. 1-34
(Hong-Bo Fang, Lei Zhang, Hua Zong, Lu Zhang, Sui Zhao, Jia-Yong Yu, Shengli Engineering and Consulting Co., Ltd., Shengli Oilfield Company of SINOPEC, P. R. China, and others)

Biopolymers in Food Emulsions: A Viscoelastic Approach;pp. 35-58
(Gabriel Lorenzo, Noemi Zaritzky, Alicia Califano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), La Plata – CONICET, Facultad de Ciencias Exactas, Argentina)

Continuous Viscoelastic Models in Food Rheology;pp. 59-92
(Anna Ptaszek, Pawe³l Ptaszek, Miros³law Grzesik, Agricultural University of Cracow, Faculty of Food Technology, Department of Engineering and Machinery for Food Industry, Balicka, Krakow, Poland)

Linear Viscoelasticity of Non-Fermented Dough: Effect of Gluten Absence;pp. 93-113
(Virginia Larrosa, Gabriel Lorenzo, Noemí Zaritzky, Alicia N. Califano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias, UNLP—CONICET, Buenos Aires, Argentina)

Interfacial Dilational Properties of Polymer Solutions Related to Enhanced Oil Recovery;pp. 115-136
(Zhen-Quan Li, Lei Zhang, Lu Zhang, Sui Zhao, Jia-Yong Yu, Geological Scientific Research Institute, Shengli Oilfield Company of SINOPEC, P.R. China, and others)

Influence of Polyelectrolyte Addition on Rheological Properties of Zirconia and Starch Mixed Suspensions;pp. 137-152
(L.B. Garrido, A.N. Califano, CETMIC – Centro de Tecnología de Recursos Minerales y Cerámicos (CIC- CCT La Plata CONICET-UNLP), Argentina, and others)

Viscoelastic Properties and Sensory Quality of Whey Protein Concentrate Gels with Honey;pp. 153-165
(D. K. Yamul, C. E. Lupano, Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), Facultad de Ciencias Exactas, UNLP - CCT La Plata - CONICET, La Plata, Argentina)

Influence of Viscoelasticity in Orthodontics;pp. 167-175
(Giampietro Farronato, University of Milan, Milan, Italy)

Hydrodynamic Characteristics of an Oscillating Viscoelastic Squeeze Film;pp. 177-185
(Muhannad Mustafa, Nusrat J. Chhanda, M. Mahbubur Razzaque, Department of Mechanical Engineering, BUET, Bangladesh)

The Mesoscopic Constitutive Equation for Polymeric Fluids and Some Examples of Flows;pp. 187-202
(Alexsei Gusev, Grigory Afonin, Ilia Tretjakov, Grigory Pyshnogray, Department of Mathematics, Altai State Technical University, Barnaul, Altai, Russia)


      Materials Science and Technologies
   Binding: ebook
   Pub. Date: 2011
   Pages: 7x10 (NBC - R) 202pp
   ISBN: 978-1-62081-969-2
   Status: AV
Status Code Description
AN Announcing
FM Formatting
PP Page Proofs
FP Final Production
EP Editorial Production
PR At Prepress
AP At Press
AV Available
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Viscoelasticity: Theories, Types and Models