【7/12更新】2022年4月1日からのCiNii ArticlesのCiNii Researchへの統合について

ヒューマン・マテリアルインターフェースでのレオロジー(化粧品・食品のレオロジー)

書誌事項

タイトル別名
  • Rheology in The Human-Material Interface (Rheology on Cosmetics and Foods)

抄録

type:Article

Physical proterty of foods and cosmetics is one of the most important characteristics that determins their commodity value. In this chapter, 3 topics on these fields are overviewed. C24HEUR makes a transient network structure, and it shows typical Maxell-body like behavior. Moreover, quite interestingly its relaxation speed is as same order as human motion. We have revealed that the network shows unusual mechanical response under deformation that exceeds its relaxation speed. We expected that such unusual exhibit a unique usage feeling when the polymer is applied in cosmetics. Mayonnaise is a amazing o/w emulsion. Recentry, a low-fat mayonnaise has been developed for good health. Although the steady state viscosity of such a low-fat mayonnaise seems simular to an ordinary mayonnaise, we have found out differences in a non-linear rheolical properties between these mayonnaises. Finally, the effect of edible emulsifier on the molten chocolate flow properties is reviewed. We developed a novel model chaocolate system that is employed spherical silica particles instead of suger cristal. It has been revealed that the emulsifier improved dispersibility of the silica particle in the model chocolate system.

収録刊行物

  • 高分子

    高分子 65 (3), 136-139, 2016-03

    高分子学会

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