Structure And Functional Properties Of Colloidal Systems

Integrating fundamental research with the technical applications of this rapidly evolving field, Structure and Functional Properties of Colloidal Systems clearly presents the connections between structure and functional aspects in colloid and interface science. It explores the physical fundamentals of colloid science, new developments of synthesis

Proceedings of the NATO Advanced Study Institute on Properties of Colloidal Systems, Aberystwyth, Wales, U.K., September 10-23, 1989

The 38th General Meeting of the German Colloid Society was held at the University of Essen, Germany, from September 29th to October 2nd, 1997. The selection of papers presented in this volume covers a broad range of fundamental aspects as well as recent developments. - It focuses the following sections: - Technical applications; - Advanced experimental techniques; - Thin films and interfaces; - Suspensions and microcapsules; - Emulsions, microemulsions and foams; - Macromolecules; - Association colloids; - Colloidal systems in environmental science.

During the last decade, various powerful experimental tools have been developed, such as small angle X-ray and neutron scattering, X-ray and neutron reflection from interfaces, neutron spin-echo spectroscopy and quasi-elastic multiple light scattering and large scale computer simulations. Due to the rapid progress brought about by these techniques, one witnesses a resurgence of interest in the physicochemical properties of colloids, surfactants and macromolecules in solution. Although these disciplines have a long history, they are at present rapidly transforming into a new, interdisciplinary research area generally known as complex liquids or soft condensed matter physics: names that reflect the considerable involvement of the chemical and condensed matter physicists. This book is based on lectures given at a NATO ASI held in the summer of 1991 and discusses these new developments, both in theory and experiment. It constitutes the most up-to-date and comprehensive summary of the entire field.

Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

This book addresses the properties of particles in colloidal suspensions. It has a focus on particle aggregates and the dependency of their physical behaviour on morphological parameters. For this purpose, relevant theories and methodological tools are reviewed and applied to selected examples. The book is divided into four main chapters. The first of them introduces important measurement techniques for the determination of particle size and interfacial properties in colloidal suspensions. A further chapter is devoted to the physico-chemical properties of colloidal particles—highlighting the interfacial phenomena and the corresponding interactions between particles. The book’s central chapter examines the structure-property relations of colloidal aggregates. This comprises concepts to quantify size and structure of aggregates, models and numerical tools for calculating the (light) scattering and hydrodynamic properties of aggregates, and a discussion on van-der-Waals and double layer interactions between aggregates. It is illustrated how such knowledge may significantly enhance the characterisation of colloidal suspensions. The final part of the book refers to the information, ideas and concepts already presented in order to address technical aspects of the preparation of colloidal suspensions—in particular the performance of relevant dispersion techniques and the stability of colloidal suspensions.

Intended for industrial chemists and chemical engineers, this book offers a concise review of the concepts and techniques applicable to emulsions and dispersions. Its topics are arranged under the headings of particulates, interfaces, stability of dispersions and dispersed-phase systems.