Emulsions and emulsion stability
著者
書誌事項
Emulsions and emulsion stability
（Surfactant science series, v. 61）
Marcel Dekker, c1996
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
- Emulsion stability
- kinetics of Brownian and gravitational coagulation in dilute emulsions
- flexible surfactant films - phase behaviour, structure and applications
- emulsions and emulsion stability
- food emulsions
- alkyd emulsion - instability and drying properties
- clinical development of perfluorocarbon-based emulsions as red cell substitutes
- NMR self-diffusion studies of emulsions
- flocculation and coalescence in emulsions as studied by dielectric spectroscopy
- ultrasonic characterization of emulsions.
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