Emulsions Structure Stability And Interactions
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Emulsions Structure Stability And Interactions
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Author : Dimiter N. Petsev
language : en
Publisher: Elsevier
Release Date : 2004-10-14
Emulsions Structure Stability And Interactions written by Dimiter N. Petsev and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-10-14 with Science categories.
Emulsions: Structure, Stability and Interactions is the perfect handbook for scientists looking to obtain up-to-date knowledge about the fundamentals of emulsion science, and those looking to familiarize themselves with the subject in greater detail. As a ‘stand-alone’ source of information, it is also ideal for solving the practical issues encountered daily in the field of emulsion science. While each chapter presents a concise review on a specific topic, the book offers a consistent presentation of the important physical concepts relevant to emulsions. Some of the topics covered include statistical mechanics of fluid interfaces, the structure of fluid interfaces determined by neutron scattering, hydrodynamic interactions and stability of emulsion films, theory of emulsion flocculation, coalescence kinetics of Brownian emulsions, and Brownian dynamics simulation of emulsion stability. Full and comprehensive presentations Rigorous approach to each topic, providing in-depth information Acts as a 'stand-alone' source of information
Emulsions
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Author : Tharwat F. Tadros
language : en
Publisher: Walter de Gruyter GmbH & Co KG
Release Date : 2016-03-21
Emulsions written by Tharwat F. Tadros and has been published by Walter de Gruyter GmbH & Co KG this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-03-21 with Technology & Engineering categories.
Emulsions provides a general introduction, the industrial role of emulsifiers and addresses different problems such as creaming/sedimentation, flocculation, Ostwald ripening, coalescence and phase inversion. Thermodynamics, adsorption and interaction forces between emulsion droplets are thoroughly explained. Supplemented by many figures and tables, it helps to characterize and select the right emulsifier for various industrial applications.
Modern Aspects Of Emulsion Science
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Author : Bernard P. Binks
language : en
Publisher: Royal Society of Chemistry
Release Date : 1998
Modern Aspects Of Emulsion Science written by Bernard P. Binks and has been published by Royal Society of Chemistry this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Science categories.
Emulsions occur either as end products or during the processing of products in various areas, including the food, agrochemical, pharmaceutical, paint & oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of the scientific principles in the field & the very latest advances in research in this important area of surface & colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse & gel emulsions, & applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by leading experts in the field & covers both experimental & theoretical approaches. The only book in print on this topic, it will prove essential reading for graduate students & researchers in industry. Contents: Emulsions - Recent Advances in Understanding.- Emulsion Formation.- Emulsion Formation by Nucleation & Growth Mechanisms.- Emulsion Flocculation & Creaming.- Rheology of Emulsions - The Relationship to Structure & Stability.- Phase Inversion & Drop Formation in Agitated Liquid-Liquid Dispersions in the Presence of Nonionic Surfactants.- Coalescence in Emulsions.- Lifetime & Destruction of Concentrated Emulsions Undergoing Coalescence.- Molecular Diffusion in Emulsions & Emulsion Mixtures.- Interactions & Macroscopic Properties of Emulsions & Microemulsions.- Gel Emulsions - Relationship between Phase Behaviour & Formation.- Applications of Emulsions.- Subject Index.
Emulsion Formation And Stability
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Author : Tharwat F. Tadros
language : en
Publisher: John Wiley & Sons
Release Date : 2013-06-04
Emulsion Formation And Stability written by Tharwat F. Tadros and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-06-04 with Science categories.
The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.
Analytical Techniques For Studying The Physical Properties Of Lipid Emulsions
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Author : Maria Herrera
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-03-07
Analytical Techniques For Studying The Physical Properties Of Lipid Emulsions written by Maria Herrera and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-07 with Technology & Engineering categories.
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Emulsion Science
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Author : Jerôme Bibette
language : en
Publisher: Springer
Release Date : 2003-07-01
Emulsion Science written by Jerôme Bibette and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-07-01 with Technology & Engineering categories.
Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceuticals, paints and oil industries. As end products, emulsions allow to avoid organic solvent in processing hydrophobic coatings. Emulsion technology is a suitable approach to vehicle viscous phases. It is also a remarkable mean of targeting actives or capturing specific species. The range of applications of emulsions progresses and their manufacturing becomes more and more sophisticated. Besides this broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physic and chem istry. Indeed, as a class of soft colloidal materials, emulsions science is linked to various aspects of these disciplines: phase transitions, surface forces and wetting, metastability and hydrodynamic instabilities, mechanical properties and flow. The aim of this book is to review the main important concepts governing emulsion science. In Chapter 2, repulsive interactions between liquid films are discussed as well as adhesive interaction related to wetting. In Chap ter 3, consequences of weak and strong attractions are presented, related to the well accepted liquid solid transition analogy. In Chapter 4, the basics of both bulk compressibility and shear elasticity are presented, the role of disorder being the most important aspect of the elastic behavior of these soft systems. In Chapter 5 the central question of the emulsion lifetime related to metastability is discussed.
Emulsions And Emulsion Stability
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Author : Johan Sjoblom
language : en
Publisher: CRC Press
Release Date : 2005-11-21
Emulsions And Emulsion Stability written by Johan Sjoblom and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-21 with Science categories.
Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The book explains how to predict emulsion stability and determine droplet sizes in a variety of emulsion systems. It discusses spontaneous emulsification and the formation of “nanoemulsions” as well as droplet-droplet interactions in different electrical fields (electrocoalescence), and the formulation, composition, and preparation variables that contribute to the inversion in emulsion systems. Several chapters emphasize applications such as emulsification encountered in oil spills, asphalt, chemical flooding, acid crude oils, and large-scale industrial wastewater treatment. The survey of experimental characterization methods highlights the importance of thin liquid films in colloidal systems and assesses different NMR applications, ultrasound characterization, video microscopy, and other on-line instrumentation. The last chapter in the book deals with obtaining conductivity measurements as an alternative to online instrumentation. Completely revised and expanded, this second edition of Emulsions and Emulsion Stability offers a well-rounded collection of knowledge that is applicable to all academic and industrial scientists and researchers in the fields of surfactant and emulsion science.
Emulsions
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Author : Johan Sjöblom
language : en
Publisher: Springer Science & Business Media
Release Date : 1992
Emulsions written by Johan Sjöblom and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 1992 with Science categories.
The fundamental side of this book covers general aspects of stability, interfacial adsorption mechanisms, interfacial rheology, direct measurements of surface forces and the bulk rheological properties of emulsions, and self-diffusion properties as measured by NMR. The applications side covers the fields of food, crude oil and pharmaceutical emulsions. A central topic in the study of food emulsions is the role played by proteins at the water/oil interface, their conformations, and the mechanism by which they can be replaced at the interface (competitive adsorption).
Food Emulsions
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Author : David Julian McClements
language : en
Publisher: CRC Press
Release Date : 2004-12-16
Food Emulsions written by David Julian McClements and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-12-16 with Technology & Engineering categories.
Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s
Emulsions And Emulsion Stability
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Author : Johan Sjoblom
language : en
Publisher: CRC Press
Release Date : 2005-11-21
Emulsions And Emulsion Stability written by Johan Sjoblom and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-21 with Science categories.
Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo