Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Dynamic Lattice Monte Carlo Simulations Of A Model Protein Adsorbing At An Oil Water Interface PDF full book. Access full book title Dynamic Lattice Monte Carlo Simulations Of A Model Protein Adsorbing At An Oil Water Interface.
| Author | : Rebeccah Evans Anderson |
| Publisher | : |
| Total Pages | : 480 |
| Release | : 2000 |
| Genre | : |
| ISBN | : |
| Author | : Juan M. Ruso |
| Publisher | : John Wiley & Sons |
| Total Pages | : 823 |
| Release | : 2013-01-31 |
| Genre | : Science |
| ISBN | : 1118523172 |
Explores new applications emerging from our latest understanding of proteins in solution and at interfaces Proteins in solution and at interfaces increasingly serve as the starting point for exciting new applications, from biomimetic materials to nanoparticle patterning. This book surveys the state of the science in the field, offering investigators a current understanding of the characteristics of proteins in solution and at interfaces as well as the techniques used to study these characteristics. Moreover, the authors explore many of the new and emerging applications that have resulted from the most recent studies. Topics include protein and protein aggregate structure; computational and experimental techniques to study protein structure, aggregation, and adsorption; proteins in non-standard conditions; and applications in biotechnology. Proteins in Solution and at Interfaces is divided into two parts: Part One introduces concepts as well as theoretical and experimental techniques that are used to study protein systems, including X-ray crystallography, nuclear magnetic resonance, small angle scattering, and spectroscopic methods Part Two examines current and emerging applications, including nanomaterials, natural fibrous proteins, and biomolecular thermodynamics The book's twenty-three chapters have been contributed by leading experts in the field. These contributions are based on a thorough review of the latest peer-reviewed findings as well as the authors' own research experience. Chapters begin with a discussion of core concepts and then gradually build in complexity, concluding with a forecast of future developments. Readers will not only gain a current understanding of proteins in solution and at interfaces, but also will discover how theoretical and technical developments in the field can be translated into new applications in material design, genetic engineering, personalized medicine, drug delivery, biosensors, and biotechnology.
| Author | : Mark Ronald Payne |
| Publisher | : |
| Total Pages | : 600 |
| Release | : 2004 |
| Genre | : |
| ISBN | : |
| Author | : D. Julian McClements |
| Publisher | : Elsevier |
| Total Pages | : 793 |
| Release | : 2007-08-30 |
| Genre | : Technology & Engineering |
| ISBN | : 1845693671 |
It is widely accepted that the creation of novel foods or improvement of existing foods largely depends on a strong understanding and awareness of the intricate interrelationship between the nanoscopic, microscopic and macroscopic features of foods and their bulk physiochemical properties, sensory attributes and healthfulness. With its distinguished editor and array of international contributors, Understanding and controlling the microstructure of complex foods provides a review of current understanding of significant aspects of food structure and methods for its control.Part one focuses on the fundamental structural elements present in foods such as polysaccharides, proteins and fats and the forces which hold them together. Part two discusses novel analytical techniques which can provide information on the morphology and behaviour of food materials. Chapters cover atomic force microscopy, image analysis, scattering techniques and computer analysis. Chapters in part three examine how the principles of structural design can be employed to improve performance and functionality of foods. The final part of the book discusses how knowledge of structural and physicochemical properties can be implemented to improve properties of specific foods such as ice-cream, spreads, protein-based drinks, chocolate and bread dough.Understanding and controlling the microstructure of complex foods is an essential reference for industry professionals and scientists concerned with improving the performance of existing food products and inventing novel food products. Reviews the current understanding of significant aspects of food structure and methods for its control Focuses on the fundamental structural elements present in foods such as proteins and fats and the forces that hold them together Discusses novel analytical techniques that provide information on the morphology and behaviour of food materials
| Author | : Erik Michael Freer |
| Publisher | : |
| Total Pages | : 472 |
| Release | : 2004 |
| Genre | : |
| ISBN | : |
| Author | : David Tae Kim |
| Publisher | : |
| Total Pages | : 400 |
| Release | : 2004 |
| Genre | : |
| ISBN | : |
| Author | : Miwako Nakahara |
| Publisher | : |
| Total Pages | : 180 |
| Release | : 2005 |
| Genre | : |
| ISBN | : |
| Author | : Vic Morris |
| Publisher | : Elsevier |
| Total Pages | : 481 |
| Release | : 2013-10-15 |
| Genre | : Technology & Engineering |
| ISBN | : 0857098896 |
The development of high-quality foods with desirable properties for both consumers and the food industry requires a comprehensive understanding of food systems and the control and rational design of food microstructures. Food microstructures reviews best practice and new developments in the determination of food microstructure.After a general introduction, chapters in part one review the principles and applications of various spectroscopy, tomography and microscopy techniques for revealing food microstructure, including nuclear magnetic resonance (NMR) methods, environmental scanning electron, probe, photonic force, acoustic, light, confocal and infrared microscopies. Part two explores the measurement, analysis and modelling of food microstructures. Chapters focus on rheology, tribology and methods for modelling and simulating the molecular, cellular and granular microstructure of foods, and for developing relationships between microstructure and mechanical and rheological properties of food structures. The book concludes with a useful case study on electron microscopy.Written by leading professionals and academics in the field, Food microstructures is an essential reference work for researchers and professionals in the processed foods and nutraceutical industries concerned with complex structures, the delivery and controlled release of nutrients, and the generation of improved foods. The book will also be of value to academics working in food science and the emerging field of soft matter. Reviews best practice and essential developments in food microstructure microscopy and modelling Discusses the principles and applications of various microscopy techniques used to discover food microstructure Explores the measurement, analysis and modelling of food microstructures
| Author | : Luis Gustavo Cascao Pereira |
| Publisher | : |
| Total Pages | : 380 |
| Release | : 2002 |
| Genre | : |
| ISBN | : |
| Author | : Andrzej Koliński |
| Publisher | : Landes Bioscience |
| Total Pages | : 224 |
| Release | : 1996 |
| Genre | : Medical |
| ISBN | : |
