UID:
almahu_9949199486802882
Format:
XI, 302 p.
,
online resource.
Edition:
1st ed. 1992.
ISBN:
9789401124607
Series Statement:
Nato Science Series C:, Mathematical and Physical Sciences ; 363
Note:
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.
In:
Springer Nature eBook
Additional Edition:
Printed edition: ISBN 9780792316183
Additional Edition:
Printed edition: ISBN 9789401050852
Additional Edition:
Printed edition: ISBN 9789401124614
Language:
English
DOI:
10.1007/978-94-011-2460-7
URL:
https://doi.org/10.1007/978-94-011-2460-7
