Networks: From Rubbers to Food

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• 关键词：Food networks ; Gluten ; Hydrogels ; Phase separation ; Polymers ; Protein crosslinking ; Reinforced elastomers ; Rubbers ; Salt
• 刊名：Advances in Polymer Science
• 出版年：2017
• 出版时间：2017
• 年：2017
• 卷：275
• 期：1
• 页码：187-233
• 全文大小：2,369 KB
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• 作者单位：B. I. Zielbauer (22)
  N. Schönmehl (22)
  N. Chatti (22)
  T. A. Vilgis (22)
  
  22. Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany
  
• 丛书名：Designing of Elastomer Nanocomposites: From Theory to Applications
• ISBN：978-3-319-47696-4
• 刊物类别：Chemistry and Materials Science
• 刊物主题：Chemistry
  Polymer Sciences
  
• 出版者：Springer Berlin / Heidelberg
• ISSN：1436-5030
• 卷排序：275

文摘

Many soft materials can be viewed as networks of different structure and complexity. Their (statistical) physics determine their elastic deformation behavior, fracture, and failure. In food systems, similar properties are of importance. This contribution discusses some of the common points between elastic materials and food gels. Topics range from fundamental physics to some applications in materials science and food science.