Emulsions - A Fundamental and Practical Approach

ISBN-13: 9780792316183 / Angielski / Twarda / 1992 / 316 str.

Johan Sjoblom; Johan Sjc6blom; Johan Sjablom

Opis

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).