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Emulsions and Emulsion Stability

Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions;

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Emulsions: Structure, Stability and Interactions

Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about;

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Analytical Techniques for Studying the Physical Properties of Lipid Emulsions

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream;

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Food Emulsions

fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based;

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Emulsion Formation and Stability

of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel;

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Emulsions

, handling, formation, and breaking of petroleum emulsions. Topics covered include emulsion stability; characterization techniques; rheology;

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Food Emulsions

and performance of food emulsions and explores recent developments in emulsion science that have advanced food research and development;

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Emulsion Science and Technology

Highlighting recent developments as well as future challenges, this book covers a wealth of topics from Stabilization of Emulsions to;

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Emulsions, Microemulsions and Foams

systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion;

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Emulsions, Microemulsions and Foams

systems: structure, rheology and stability. These dispersion properties are far from being fully understood, in particular foam and emulsion;

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Ultrasonic Production of Nano emulsions for Bioactive Delivery in Drug and Food

This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for;

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Multiple Emulsion

definition and properties of multiple emulsions, their formation and stability, and potential applications, with an emphasis on medical and;

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Crude Oil Waxes, Emulsions, and Asphaltenes

Becker explains the physical chemical problems associated with waxes and emulsions and the new technologies for treatment of these;

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Emulsions

of Emulsions and its Prevention Factors affecting flocculation. Calculation of fast and slow flocculation rate. Definition of stability ratio and;

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Emulsions and Oil Treating Equipment

, sizing, and troubleshooting emulsion equipment. These skills are of vital importance to ensure low operating costs and to meet crude export;

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Encyclopedia of Emulsion Technology

emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive;

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An Introduction to Food Grade Nanoemulsions

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions;

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Pharmaceutical Emulsions

, explanation of what is an emulsion, stability and instability, and manufacture. Section B - Forms, Use and Application follows, with chapters on;

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Dynamic and Stimuli-Responsive Multi-Phase Emulsion Droplets for Optical Components

optical materials and devices, fluid matter is underrepresented in optical technology. Using bi-phase emulsion droplets as refractive micro;

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Dynamic and Stimuli-Responsive Multi-Phase Emulsion Droplets for Optical Components

optical materials and devices, fluid matter is underrepresented in optical technology. Using bi-phase emulsion droplets as refractive micro;

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Emulsion-based Free-Radical Retrograde-Precipitation Polymerization

, implementation of the FRRPP process in emulsion media to produce various block copolymers, and other FRRPP-related supplementary topics. Conceptual;

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Nano Emulsions in Enhanced Oil Recovery

This book focuses on the use of nanoemulsion in enhanced oil recovery, along with a brief information about the emulsion and its types and;

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Topics On Diffusion In Emulsions

This book describes some mathematical and physical aspects of emulsion behavior, starting from the fundamental theories of diffusion;

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Emulsification and Polymerization of Alkyd Resins

a generation of stable emulsions for waterborne coatings based on vegetable oil-based alkyd resins, oils and fatty acids. Autoxidative;

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Viscoelasticity

emulsion; the linear viscoelastic characterisation of gluten-free non-fermented doughs and the viscoelasticity of heat induced gels from whey;

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Rheology of Dispersions

in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology;

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Lipid Oxidation

incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids;

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