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Emulsions and Emulsion Stability (Surfactant Science) [Hardcover]

Johan Sjoblom (Author)

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Book Description

ISBN-10: 0824796896 | ISBN-13: 978-0824796891 | Publication Date: March 22, 1996 | Edition: 1

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.

#outer_postBodyPS { display: none; } #psGradient { display: none; } #psPlaceHolder { display: none; } #psExpand { display: none; } 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.

Product Details

Hardcover: 488 pages
Publisher: CRC Press; 1 edition (March 22, 1996)
Language: English
ISBN-10: 0824796896
ISBN-13: 978-0824796891
Product Dimensions: 9 x 6.3 x 1.2 inches
Shipping Weight: 1.7 pounds
Amazon Best Sellers Rank: #6,615,815 in Books (See Top 100 in Books)

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Inside This Book (learn more)

First Sentence:
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

Key Phrases - Capitalized Phrases (CAPs): (learn more)
Colloid Interface Sci, Colloids Surf, New York, Colloid Polym, Marcel Dekker, Academic Press, Faraday Trans, Fluid Mech, Food Hydrocolloids, Plenum Press, Encyclopedia of Emulsion Technology, Royal Society of Chemistry, Colloid Sci, Faraday Soc, American Chemical Society, Dairy Res, Food Chem, Food Sci, Multiphase Flow, Series Vol, Symposium Series, Illinois Institute of Technology, Milk Dairy, University of Bergen, Cancer Res

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Citations (learn more)

This book cites 88 books:

Food Emulsions (Food Science and Technology) by Stig Friberg on 7 pages
Thin Liquid Films (Surfactant Science) by Ivan Ivanov on 4 pages
FOOD COLLOIDS AND POLYMERS: ST (Special Publications) by DICKINSON on page 322, page 323, and page 325
Surface Forces by Nikolai V. Churaev on page 173, page 177, and page 180
Foundations of Colloid Science by Robert J. Hunter on page 173, page 283, and page 285

See all 88 books this book cites

10 books cite this book:

Food Emulsions: Principles, Practice, and Techniques by David Julian McClements in Back Matter (1), Back Matter (2), and Back Matter (3)
Physical Properties of Lipids by Alejandro G. Marangoni on page 379
Emulsions: Structure, Stability and Interactions, Volume 4 (Interface Science and Technology) (Vol 4) by Dimiter N. Petsev on page 349
Texture in Food: Volume 1: Semi-Solid Foods by Brian M. McKenna on page 32
Handbook of Microemulsion Science and Technology by Promod Kumar on page 240

See all 10 books citing this book

Books on Related Topics (learn more)

Dynamics of Adsorption at Liquid Interfaces, Volume 1 by S. S. Dukhin

Discusses:

Colloidal Biomolecules, Biomaterials, and Biomedical Applications by Abdelhamid Elaissari

Discusses:

Encyclopedia of Emulsion Technology, Volume Three by Daniel Schuster

Discusses:

Encyclopedia of Surface and Colloid Science, 2004 Update Supplement by P. Somasundaran

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