Viscoelasticity: Theories, Types & Models - Science Book

Explore the complex behavior of materials that exhibit both viscous and elastic characteristics in this specialized scientific text. Viscoelasticity: Theories, Types & Models provides a deep look into topical research within the field of materials science and technology. This book serves as a comprehensive resource for understanding how deformation affects various substances across different industries. Readers will find detailed discussions on diverse applications, including the viscoelastic approach to biopolymers in food emulsions and the specific influence of viscoelasticity in orthodontics. The text also covers technical subjects such as interfacial dilational rheology related to crude oil emulsions, the linear viscoelastic characterization of gluten-free non-fermented doughs, and the study of heat induced gels from whey protein concentrate. Whether you are researching food science, mechanical engineering, or medical technology, this volume offers essential theoretical and practical insights into material properties.