Proteins at Liquid Interfaces - Couverture rigide
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Présentation de l'éditeur :
The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.
Features of this book:
• Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments.
• Emphasis is placed on experimental details as well as recent theoretical developments.
• New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces.
• A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.
The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value.
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- ÉditeurElsevier Science Ltd
- Date d'édition1998
- ISBN 10 044482944X
- ISBN 13 9780444829443
- ReliureRelié
- Nombre de pages497
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Proteins at Liquid Interfaces (Studies in Interface Science)
Edité par
Elsevier Science 1998-04-24
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
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Description du livre Hardcover. Etat : New. N° de réf. du vendeur 6666-ELS-9780444829443
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EUR 215,56
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Proteins at Liquid Interfaces: Volume 7 (Studies in Interface Science)
Edité par
Elsevier
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
Quantité disponible : > 20
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Description du livre Etat : new. Questo è un articolo print on demand. N° de réf. du vendeur 2403d0e1391de5d2cd66a962e874d44c
Acheter neuf
EUR 247,99
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Proteins at Liquid Interfaces
Edité par
ELSEVIER SCIENCE & TECHNOLOGY Apr 1998
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
Quantité disponible : 2
Vendeur :
Evaluation vendeur
Description du livre Buch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:. Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments. Emphasis is placed on experimental details as well as recent theoretical developments. New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces. A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value. 497 pp. Englisch. N° de réf. du vendeur 9780444829443
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EUR 240
Autre devise
Image d'archives
Proteins at Liquid Interfaces (Studies in Interface Science)
Edité par
Elsevier Science Ltd
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
Quantité disponible : 2
Vendeur :
Evaluation vendeur
Description du livre Hardcover. Etat : Brand New. 1st edition. 498 pages. 9.25x6.50x1.00 inches. In Stock. N° de réf. du vendeur __044482944X
Acheter neuf
EUR 253,33
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PROTEINS AT LIQUID INTERFACES
Edité par
Elsevier Science & Technology|Elsevier Science
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
Quantité disponible : > 20
Vendeur :
Evaluation vendeur
Description du livre Gebunden. Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas. This volume covers the experimental techniques such as FRAP which enable the measurement of molecular mobility in adsorption layers. It is . N° de réf. du vendeur 594687210
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EUR 224,61
Autre devise
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Proteins at Liquid Interfaces : Volume 7
Edité par
Elsevier Science
(1998)
ISBN 10 : 044482944X
ISBN 13 : 9780444829443
Neuf
Couverture rigide
Quantité disponible : 2
Vendeur :
Evaluation vendeur
Description du livre Buch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The interfacial behaviour of surfactants and proteins, and their mixtures, is of importance in a wide range of areas such as food technology, detergency, cosmetics, coating processes, biomedicine, pharmacy and biotechnology. Methods such as surface and interfacial tension measurements and interfacial dilation and shear rheology characterise the relationships between these interfacial properties and the complex behaviour of foams and emulsions is established. Recently-developed experimental techniques, such as FRAP which enable the measurement of molecular mobility in adsorption layers, are covered in this volume. The development of theories to describe the thermodynamic surface state or the exchange of matter for proteins and protein/surfactant mixtures is also described.Features of this book:. Reflects the state-of-the-art research and application of protein interfacial layers rather than a snapshot of only some recent developments. Emphasis is placed on experimental details as well as recent theoretical developments. New experimental techniques applied to protein interfacial layers are described, such as FRAP or ADSA, or rheological methods to determine the mechanical behaviour of protein-modified interfaces. A large number of practical applications, ranging from emulsions relevant in food technology for medical problems such as lung surfactants, to the characterisation of foams intrinsic to beer and champagne production.The book will be of interest to research and university institutes dedicated to interfacial studies in chemistry, biology, pharmacy, medicine and food engineering. Industrial departments for research and technology in food industry, pharmacy, medicine and brewery research will also find this volume of value. N° de réf. du vendeur 9780444829443
Acheter neuf
EUR 258,59
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