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Emulsions, Microemulsions and Foams

This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions;

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Emulsions, Microemulsions and Foams

This book takes an interface science approach to describe and understand the behavior of the dispersions we call emulsions, microemulsions;

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Progress in Colloid & Surface Science Research

This book presents leading-edge research on colloids and surface science and spans a wide range of topics including biological interactions;

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Colloid & Surface Research Trends

Colloid and surface science research spans a wide range of topics including biological interactions at surfaces, molecular assembly;

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Colloidal Dispersions

From the basics to the most recent developments A concise review of suspensions, emulsions, and foams Updating and expanding their highly;

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Napl Removal Surfactants, Foams, and Microemulsions

Complete and quantitative, NAPL Removal: Surfactants, Foams, and Microemulsions, belongs to a ten-monograph series that records the results;

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New Colloid & Surface Science Research

Colloid and surface science research spans a wide range of topics including biological interactions at surfaces, molecular assembly;

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Emulsions, Foams, and Thin Films

This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was;...

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Emulsions, Foams, and Thin Films

This volume presents the acomplishments of over 85 internationlly renowned scientists whose work was;...

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Thermal Behavior of Dispersed Systems

Discusses the most recent advances in the correlations of structure and reactivity relationships of micelles, liposomes, microemulsions;

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Surfactants

Surfactants... today you have probably eaten some, or rubbed others on your body. Plants, animals (including you) and microorganisms make;

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Polymers for Food Applications

: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for;

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Pharmaceutical Emulsions and Suspensions

Analyzes construction of experiments, focusing on variables, models, matrices, and reproducibility. This timely reference systematically;

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Polymer and Composite Rheology

An analysis of polymer and composite rheology. This second edition covers flow properties of thermoplastic and thermoset polymers, and;

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Polymer and Composite Rheology

An analysis of polymer and composite rheology. This second edition covers flow properties of thermoplastic and thermoset polymers, and;

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Food Proteins and Their Applications

Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function;

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Surface Chemistry of Surfactants and Polymers

introduction to surfactants the book then discusses their environmental and health aspects. Chapter 3 looks at fundamental forces in surface and;

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Rheophysics: Matter In All Its States

This book presents a unified view of the physicochemical origin of the mechanical behaviour of gases, simple solids and liquids;

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Formulation of Disperse Systems

This book presents comprehensively the science and technology behind the formulation of disperse systems like emulsions, suspensions, foams;

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Rheology of Dispersions

A dispersion is a system of unmixable phases in which one phase is continuous and at least one is finely distributed. Examples are found;

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Food Colloids

Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important;

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Colloidal Particles at Liquid Interfaces

Small solid particles adsorbed at liquid interfaces arise in many industrial products and process, such as anti-foam formulations, crude;

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Colloidal Particles at Liquid Interfaces

Small solid particles adsorbed at liquid interfaces arise in many industrial products and process, such as anti-foam formulations, crude;

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Raman Spectroscopy for Soft Matter Applications

of soft matter and Raman theory; Raman applications for polymers, including films, fibers, composites and nanocomposites, emulsions, liquid;

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Food Emulsifiers and Their Applications

by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can;

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Gums and Stabilisers for the Food Industry 14

The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years;

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Surfactants, Micelles, Microemulsions and Liquid Crystals

Surfactants, Micelles, Microemulsions and Liquid Crystals is een boek van Antonio Weiss;

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