Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Emulsions - A Fundamental and Practical Approach

Emulsions - A Fundamental and Practical Approach

Sjoblom, Johan
Sjc6blom, Johan
Sjablom, Johan

Hardcover

Series: Current Plant Science and Biotechnology in Agriculture, Book 363

Technology & EngineeringChemistry

ISBN10: 0792316185
ISBN13: 9780792316183
Publisher: Springer Nature
Published: Feb 29 1992
Pages: 320
Weight: 1.43
Height: 0.91 Width: 6.54 Depth: 9.56
Language: English
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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