Rheology of Biological Soft Matter

Part I. Fundamentals

1. Bridging the Gap Between Single-Molecule Unbinding Properties and Macromolecular Rheology
Makoto Takemasa, Andrew N. Round, Marit Sletmoen, Bjørn Torger Stokke

2. Zero-Shear Viscosities of Polysaccharide Solutions
Takahiro Sato

3. Gel-Solvent Friction
Masayuki Tokita

Part II. Applications: Foods

4. Swallowing and the Rheological Properties of Soft Drink and Agar Gel
Hatsue Moritaka

5. Moisture Distributions and Properties of Pasta Prepared or Cooked Under Different Conditions
Takenobu Ogawa, Shuji Adachi

6. Rheological Studies on Gelation Kinetics of Powdered Soybean in the Presence of Glucono-δ-Lactone
Miki Yoshimura

7. Linkage Between Food Rheology and Human Physiology During Oral Processing: Human Eating Behavior Deduced by Instrumental Compression of Food on a Soft Substrate
Takahiro Funami

8. Gelation Characteristics of Heat-Induced Gels Mixed Meat with Fish Proteins
Yasuhiro Funatsu, Tomohito Iwasaki

9. Rheology Modifiers for the Management of Dysphagia
Graham Sworn

10. The Effect of Preparation Conditions on the Rheological Properties of Gomatofu (Sesame Tofu)
Emiko Sato

Part III. Applications: Cosmetics and Personal Care Products

11. Rheology Control Agents for Cosmetics
Isamu Kaneda

12. Rheological Properties of Personal Lubricants
Aaron S. M. Goh, Beng Sim Chuah, K. C. Nguyen

Part IV. Applications: Biological Tissues

13. Development of PVA Hydrogels with Superior Lubricity for Artificial Cartilage
Atsushi Suzuki, Saori Sasaki, Teruo Murakami

14. Physical Properties of Pig Vitreous Body
Masahiko Annaka, Toyoaki Matsuura

Nyckelord: Chemistry, Food Science, Soft and Granular Matter, Complex Fluids and Microfluidics, Biomaterials, Industrial Chemistry/Chemical Engineering, Polymer Sciences