A Study of Emulsification and of Oil in Water Emulsions PDF Download
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Author: Elsie Elaine Halstrom
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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Book Description
Author: Elsie Elaine Halstrom
Publisher:
ISBN:
Category :
Languages : en
Pages : 220
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Book Description
Author: William Clayton
Publisher:
ISBN:
Category : Emulsions
Languages : en
Pages : 192
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Book Description
Author: Laurier Lincoln Schramm
Publisher: Cambridge University Press
ISBN: 0521640679
Category : Science
Languages : en
Pages : 633
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Book Description
This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.
Author: Johan Sjöblom
Publisher: Springer Science & Business Media
ISBN: 9401124604
Category : Science
Languages : en
Pages : 309
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Book Description
Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Author: Carlos Bravo Diaz
Publisher:
ISBN: 9781536197013
Category : Oil-in-water emulsions
Languages : en
Pages : 0
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Book Description
"When oil is dispersed in the form of droplets in water in the presence of a suitable surfactant, oil-in-water (O/W) emulsions are formed. They have unique chemical properties covering a wide range of applications from environmental technologies to foodstuffs. In this book, authors discuss the preparation of O/W emulsions and their implications in environmental and food problems, covering hot topics including the composition and spill behavior of diluted bitumens, the use of O/W emulsions as platforms for the synthesis of waterborne particles, new methods to separate oil from water in oily wastewater, emerging technologies for the preparation of O/W emulsions, control of the oxidative status of lipids in oil by employing antioxidants to minimize lipid oxidation, parameters affecting O/W microbial stability and environmental issues and evaluation of interfacial barriers created by emulsifiers"--
Author: Harold Valby Dodd
Publisher:
ISBN:
Category : Emulsions
Languages : en
Pages : 266
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Book Description
Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698304
Category : Technology & Engineering
Languages : en
Pages : 299
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Book Description
This text explains how properties of the system are affected by such factors as the crystallisation of the fat, the surface behaviour of the proteins, and presence of various small molecules and ions in the aqueous phase.
Author: Mark Bobra
Publisher:
ISBN:
Category : Emulsions
Languages : en
Pages : 78
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Book Description
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128118393
Category : Technology & Engineering
Languages : en
Pages : 665
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Book Description
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods
Author: Paul Becher
Publisher:
ISBN:
Category : Technology & Engineering
Languages : en
Pages : 460
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Book Description
A great introduction to the study and fomulation of emulsions, this book discusses background theory, physical properties of emulsions, theories of emulsion stability and instability, emulsifying agents and their chemistry, formulation procedures and techniques, and industrial applications of emulsification and demulsification.
