Porphyrin−Fullerene Host−Guest Chemistry

Bioinorganic Chemistry Bioinorganic Chemistry

Microencapsulation in Food Chemistry

Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defned as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specifc conditions. Encapsulation involves the incorporation of ...

From supramolecular chemistry towards constitutional dynamic chemistry and adaptive chemistry.

Supramolecular chemistry has developed over the last forty years as chemistry beyond the molecule. Starting with the investigation of the basis of molecular recognition, it has explored the implementation of molecular information in the programming of chemical systems towards self-organisation processes, that may occur either on the basis of design or with selection of their components. Supramo...

Inorganic Chemistry Chemistry of Transition Elements

Introduction Atomic Structures and Properties Electronic configurations Radii of atoms and ions Ionisation enthalpies Oxidation states Compound formation in maximum oxidation states Stability of compounds in aqueous solution Magnetic properties Coloured ion formation Alloy formation Interstitial compound formation Coordination Compounds Types of ligands Homleptic and heteroleptic complexes Coor...

Food Physical Chemistry and Biophysical Chemistry

Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...