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Emulsions and Emulsion Stability (Surfactant Science)
 
 
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Emulsions and Emulsion Stability (Surfactant Science) [Illustrated] (Hardcover)

by Johan Sjoblom (Editor) "The stable state of an emulsion is in the form of its phases in layers separated by interfaces, which are as small as allowed by..." (more)
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..."brings together essential theories on flocculation, creaming, sedimentation, and coalescence as well as their applications in crude-oil-based emulsions, food emulsions, and alkyl emulsions." ---Die Nahrung -- Food ..."A lot of information on recent achievements is provided...highly valuable." ---European Journal of Pharmaceutics and Biopharmaceutics ..."The editor and authors are to commended for the presentation of this book." ---Inform ..."valuable to academics and researchers...seeking...in-depth theoretical as well as practical information." ---Journal of Food Biochemistry


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This is an amalgamation of all the essential theories on emulsion systems. It also examines practical emulsification techniques, which include flocculation, creaming, sedimentation and coalescence, as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.;The text provides an extensive overview of the most recent developments in microemulsions, and delineates the differences between microemulsions and macroemulsions.
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The stable state of an emulsion is in the form of its phases in layers separated by interfaces, which are as small as allowed by the form and size of the container. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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