Emulsions and emulsion stability

書誌事項

Emulsions and emulsion stability

edited by Johan Sjöblom

(Surfactant science series, v. 61)

Marcel Dekker, c1996

大学図書館所蔵 件 / 15

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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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詳細情報

  • NII書誌ID(NCID)
    BA27895303
  • ISBN
    • 0824796896
  • LCCN
    96001662
  • 出版国コード
    us
  • タイトル言語コード
    eng
  • 本文言語コード
    eng
  • 出版地
    New York
  • ページ数/冊数
    x, 474 p.
  • 大きさ
    24 cm
  • 分類
  • 件名
  • 親書誌ID
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