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Networks: From Rubbers to Food

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Designing of Elastomer Nanocomposites: From Theory to Applications

Part of the book series: Advances in Polymer Science ((POLYMER,volume 275))

Abstract

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.

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Authors and Affiliations

  1. Max Planck Institute for Polymer Research, Ackermannweg 10, 55128, Mainz, Germany

    B. I. Zielbauer, N. Schönmehl, N. Chatti & T. A. Vilgis

Authors
  1. B. I. Zielbauer
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  2. N. Schönmehl
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  3. N. Chatti
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  4. T. A. Vilgis
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Corresponding author

Correspondence to T. A. Vilgis .

Editor information

Editors and Affiliations

  1. Leibniz Institut fĂĽr Polymerforschung, Dresden, Germany

    Klaus Werner Stöckelhuber

  2. Leibniz Institut fĂĽr Polymerforschung, Dresden, Germany

    Amit Das

  3. Dt. Inst. fĂĽr Kautschuktechnologie e.V., Hannover, Germany

    Manfred KlĂĽppel

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Zielbauer, B.I., Schönmehl, N., Chatti, N., Vilgis, T.A. (2016). Networks: From Rubbers to Food. In: Stöckelhuber, K., Das, A., Klüppel, M. (eds) Designing of Elastomer Nanocomposites: From Theory to Applications. Advances in Polymer Science, vol 275. Springer, Cham. https://doi.org/10.1007/12_2016_6

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