Viscoelasticity : theories, types and models
Author(s)
Bibliographic Information
Viscoelasticity : theories, types and models
（Materials science and technologies series）
Nova Science Publishers, c2011
- : hardcover
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Includes bibliographical references and index
Description and Table of Contents
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 characterisation of gluten-free non-fermented doughs and the viscoelasticity of heat induced gels from whey protein concentrate.
Table of Contents
- Preface
- Interfacial Dilational Rheology Related to Crude Oil Emulsion
- Biopolymers in Food Emulsions: A Viscoelastic Approach
- Continuous Viscoelastic Models in Food Rheology
- Linear Viscoelasticity of Non-Fermented Dough: Effect of Gluten Absence
- Interfacial Dilational Properties of Polymer Solutions Related to Enhanced Oil Recovery
- Influence of Polyelectrolyte Addition on Rheological Properties of Zirconia & Starch Mixed Suspensions
- Viscoelastic Properties & Sensory Quality of Whey Protein Concentrate Gels with Honey
- Influence of Viscoelasticity in Orthodontics
- The Mesoscopic Constitutive Equation for Polymeric Fluids & Some Examples of Flows
- Combined Effects of Viscoelasticity, Permeability & Surface Roughness on an Oscillating Squeeze Film Over a Rubber Surface
- The Method of Solution of General Quasistatic Problems of the Linear Viscoelasticity Theory & its Application
- Time & Temperature-Dependent Behaviors of Frozen Sucrose Solutions under Identification Tests
- Viscoelasticity of Micellar & Lyotropic Liquid Crystalline Phases
- Index.
by "Nielsen BookData"