Rheology of Biological Soft Matter: Fundamentals and Applications (Soft and Biological Matter)

In this book, a wide range subjects in biorheology are dealt with, from fundamentals to applications. The inclusion of quite substantial chapters concerned with application aspects such as the latest studies on foods, cosmetics, personal care products, and biological tissues, related regenerative medicine, is one of the features of the book. For the fundamental aspects, studies on the physicochemical characteristics of biopolymer, the key substance of soft matter, are listed. By contrast, in the application aspect, although the main topic is the rheology of foods, focusing on the "texture" of mastication or swallowing, novel studies on cosmetics and personal care products concerning feeling during the lubrication by those products are also considered. This book will engage both a professional and an academic audience interested in soft matter, especially as related to food, cosmetics, and personal care products. In particular, this work will have a special appeal to scientists and engineers in the food and cosmetics industries and to graduate students preparing for those fields. Front Matter....Pages i-viii Front Matter....Pages 1-1 Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology....Pages 3-37 Zero-Shear Viscosities of Polysaccharide Solutions....Pages 39-68 Gel-Solvent Friction....Pages 69-93 Front Matter....Pages 95-95 Swallowing and the Rheological Properties of Soft Drink and Agar Gel....Pages 97-118 Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions....Pages 119-148 Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone....Pages 149-169 Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate....Pages 171-198 Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins....Pages 199-232 Rheology Modifiers for the Management of Dysphagia....Pages 233-263 The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu)....Pages 265-292 Front Matter....Pages 293-293 Rheology Control Agents for Cosmetics....Pages 295-321 Rheological Properties of Personal Lubricants....Pages 323-336 Front Matter....Pages 337-337 Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage....Pages 339-374 Physical Properties of Pig Vitreous Body....Pages 375-390