Emulsions, Foams, and Suspensions: Fundamentals and Applications by Laurier L. Schramm |
by Johan Sjoblom
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by Fernando Leal-Calderon
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by E. Joseph Billo
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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
Product Description
This invaluable reference brings together all of the essential theories on emulsified systems and examines practical emulsification techniques, including flocculation, creaming, sedimentation, and coalescence as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.
"...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
Product Description
This invaluable reference brings together all of the essential theories on emulsified systems and examines practical emulsification techniques, including flocculation, creaming, sedimentation, and coalescence as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.
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Inside This Book
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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 New!
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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 New!
Books on Related Topics | Concordance | Text Stats Browse Sample Pages:
Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
Citations (learn more)
This book cites 88
books:
See all 88 books this book cites
10
books
cite this book:
See all 10 books citing this book
- 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: Stability and Mechanical Properties (Studies in the History of Medieval Religion,) by Eric 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
- Food Emulsions: Principles, Practice, and Techniques by D. J. 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
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