Emulsion Stability.- Adsorbed Protein Layers in Food Emulsions.- Emulsions in the Food Industry.- Adsorption Structures in Food Emulsions.- The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions.- Surfactant Induced Flocculation of Emulsions.- The Resolution of Emulsions, Including Crude Oil Emulsions, in Relation to HLB Behaviour.- Interfacial Rheology of Surfactant Solutions.- Studies of Interactions between Surfaces Immersed in Crude Oils.- Interfacial Aspects of Water-in-Crude Oil Emulsion Stability.- ...
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Emulsion Stability.- Adsorbed Protein Layers in Food Emulsions.- Emulsions in the Food Industry.- Adsorption Structures in Food Emulsions.- The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions.- Surfactant Induced Flocculation of Emulsions.- The Resolution of Emulsions, Including Crude Oil Emulsions, in Relation to HLB Behaviour.- Interfacial Rheology of Surfactant Solutions.- Studies of Interactions between Surfaces Immersed in Crude Oils.- Interfacial Aspects of Water-in-Crude Oil Emulsion Stability.- Water-in-Crude Oil Emulsions from the Norwegian Continental Shelf. Part VI. Diffuse Reflectance Fourier Transform Infrared Characterization of Interfacially Active Fractions from North Sea Crude Oil.- Rheological Properties of Emulsion Systems.- Pharmaceutical Emulsions and Creams.- Perfluorochemical Emulsions as Blood Substitutes.- Characterization of Niosomes.- NMR Self-Diffusion Studies of Emulsion Systems. Droplet Sizes and Microstructure of the Continuous Phase.- Organic Ions as Demulsifiers.- Surface Forces and Emulsifiers.- Destabilization of Water-in-Oil Emulsions.
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Add this copy of Emulsions - A Fundamental and Practical Approach to cart. $93.93, new condition, Sold by Ingram Customer Returns Center rated 5.0 out of 5 stars, ships from NV, USA, published 1992 by Springer.
Add this copy of Emulsions-a Fundamental and Practical Approach (Nato to cart. $124.79, good condition, Sold by Bonita rated 4.0 out of 5 stars, ships from Newport Coast, CA, UNITED STATES, published 1992 by Springer.
