Emulsions - A Fundamental and Practical Approach: Current Plant Science and Biotechnology in Agriculture, cartea 363
Editat de Johan Sjoblom, Johan Sjc6blom, Johan Sjablomen Limba Engleză Hardback – 31 ian 1992
Din seria Current Plant Science and Biotechnology in Agriculture
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Specificații
ISBN-13: 9780792316183
ISBN-10: 0792316185
Pagini: 316
Dimensiuni: 166 x 243 x 23 mm
Greutate: 0.65 kg
Editura: Springer
Seria Current Plant Science and Biotechnology in Agriculture
Locul publicării:Dordrecht, Netherlands
ISBN-10: 0792316185
Pagini: 316
Dimensiuni: 166 x 243 x 23 mm
Greutate: 0.65 kg
Editura: Springer
Seria Current Plant Science and Biotechnology in Agriculture
Locul publicării:Dordrecht, Netherlands
Public țintă
ResearchCuprins
Emulsion stability, S.E. Friberg; adsorbed protein layers in food emulsions, E. Dickinson; emulsions in the food industry, K. Larsson; adsorption structures in food emulsions, B. Bergenstahl et al; the role of low-polar emulsifiers in protein-stabilized food emulsions, N. Krog; surfactant induced flocculation of emulsions, M.P. Aronson; the resolution of emulsions, including crude oil emulsions, in relation to HLB behaviour, R. Aveyard et al; interfacial rheology of surfactant solutions, J.C. Earnshaw and A.C. McLaughlin; studies of interactions between surfaces immersed in crude oils, H.K. Cristenson; interfacial aspects of water-in-crude oil emulsions stability, A.J. McMahon; 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 oils, Li Mingyuan et al; rheological properties of emulsion systems, Th.F. Tadros; pharmaceutical emulsions and creams, H.E. Junginger; perfluorochemical emulsions as blood substitutes, R.J. Kaufman; characterization of niosomes, J.A. Bouwstra et al; self-diffusion studies of emulsion systems; droplet sizes and microstructure of the continuous phase, O. Soderman et al; organic ions as demulsifiers, M. Jansson; surface forces and emulsifiers, P. Stenius et al.