E-Book, Englisch, Band 363, 302 Seiten, eBook
Reihe: NATO Science Series C
Sjöblom Emulsions
Erscheinungsjahr 2012
ISBN: 978-94-011-2460-7
Verlag: Springer Netherland
Format: PDF
Kopierschutz: 1 - PDF Watermark
A Fundamental and Practical Approach
E-Book, Englisch, Band 363, 302 Seiten, eBook
Reihe: NATO Science Series C
ISBN: 978-94-011-2460-7
Verlag: Springer Netherland
Format: PDF
Kopierschutz: 1 - PDF Watermark
Zielgruppe
Research
Autoren/Hrsg.
Weitere Infos & Material
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.
