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

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 and conditioning, and many possible applications. Theory Divided into three parts, the book begins with a discussion of the theoretical side of colloid dynamics. It then transitions to dynamically arrested states and capillary forces in colloidal systems at fluid interfaces. Structure Covering the structural aspects of different colloidal systems, the second section examines electric double layers and effective interactions as well as the structure of extremely bimodal suspensions and filaments made up of microsized magnetic particles. The contributors analyze the role played by the attractive interaction, confinement, and external fields on the structure of colloidal systems. They also discuss structural aspects in food emulsions and the rheological properties of structured fluids. Functional Materials The last part focuses on examples of functional colloids. These include polymer colloids, protein-functionalized colloidal particles, magnetic particles, metallic nanoparticles, micro- and nanogels, responsive microgels, colloidal photonic crystals, microfluidics, gel-glass dispersed liquid crystals (GDLCs) devices, and nanoemulsions. This volume provides a sound understanding of the link between the structure and functional properties in two- and three-dimensional colloidal systems. It describes techniques to functionalize colloids, characterization methods, the physical fundamentals of structure formation, diffusion dynamics, transport properties in equilibrium, the physical fundamentals of nonequilibrium systems, the measuring principles to exploit properties in applications, the differences in designing lab experiments and devices, and several application examples.

The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

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

Colloidal Foundations of Nanoscience, Second Edition explores the theory and concepts of colloid chemistry and its applications to nanoscience and nanotechnology. The book provides the essential conceptual and methodological tools to approach nano-research issues. The authors' expertise in colloid science will contribute to the understanding of basic issues involved in research. Each chapter covers a classical subject of colloid science in simple and straightforward terms, addressing its relevance to nanoscience before introducing case studies. Sections cover colloids rheology, electrokinetics, nanoparticle tracking analysis (NTA), bio-layer interferometry, and the treatment of inter-particle interactions and colloidal stability. Gathers, in a single volume, information currently scattered across various sources Provides a straightforward introduction on theoretical concepts and in-depth case studies to help readers understand molecular mechanisms and master advanced techniques Includes examples showing the applications of classical concepts to real-world cutting-edge research Edited and written by highly respected quality scientists

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.

Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.

Introduction to Molecular-Microsimulation for Colloidal Dispersions provides an introduction to molecular-microsimulation methods for colloidal dispersions and is suitable for both self-study and reference. It provides the reader with a systematic understanding of the theoretical background to simulation methods, together with a wide range of practical skills for developing computational programs. Exercises are included at the end of each chapter to further assist the understanding of the subjects addressed. - Provides the reader with the theoretical background to molecular-microsimulation methods - Suitable for both self-study and reference - Aids the reader in developing programs to meet their own requirements