Описание: Particle-Stabilized Emulsions and Colloids looks at recent studies on the behaviour of particles at liquid interfaces. With contributions from leading experts in these fields, this book will provide a background to academic researchers, engineers, and graduate students in chemistry, physics and materials science.
Описание: Thus, the concept and technologies of stabilization ofphotographic silver halide materials have been expanded so extensively that many photographic scientists and engineers eagerly want a reliable, new reference book on the stabilization of photographic emulsions.
Introduction.- Selection of Operating Parameters.- Applications of Ultrasonic Emulsification.- Mechanisms of Ultrasonic Emulsification.- Influence of Gas Content.- Ultrasonic Frequency.- Delivery of Anti-Cancer Drugs.- Future Trends and Outlook.- References.
Автор: Johan Sj?blom Название: Emulsions ISBN: 9401050856 ISBN-13(EAN): 9789401050852 Издательство: Springer Рейтинг: Цена: 12157.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991
Автор: Grumezescu, Alexandru Mih Название: Emulsions ISBN: 0128043067 ISBN-13(EAN): 9780128043066 Издательство: Elsevier Science Рейтинг: Цена: 23244.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: "
Emulsions," the third volume of the "Nanotechnology in the Food Industry" series, is an invaluable resource for anyone in the food industry who needs the most recent information about scientific advances in nanotechnology on this topic. This volume focuses on basic and advanced knowledge about nanoemulsion, and presents an overview of the production methods, materials (solvents, emulsifiers, and functional ingredients), and current analytical techniques that can be used for the identification and characterization of nanoemulsions.
The book also discusses the applications of nanoemulsion with special emphasis on systems suitable for utilization within the food industry. This book is useful to a wide audience of food science research professionals and students who are doing research in this field, as well as others interested in recent nanotechnological progress worldwide. Presents fundamentals of nanoemulsions, methods of preparation (high-energy and low-energy techniques), and applications in the food industryIncludes research studies of nanoemulsification technology to improve bioavailability of food ingredients and research analysisOffers benefits and methods of risk assessment to ensure food safetyPresents cutting-edge encapsulating systems to improve the quality of functional compoundsProvides a variety of methods, such as high-shear stirring, high-pressure homogenizers, self-emulsification, phase transitions and phase-inversion, to further research in this field
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