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An authoritative and comprehensive reference relevant to all scientists and engineers in the field. This encyclopedia not only helps chemistry, materials science and physics researchers to understand the principles, but also provides practicing engineers with the necessary information for implementing practical applications, such as

• Food and agrochemicals
• Polymers and ceramics
• Cosmetics and detergents
• Paints and coatings
• Pharmaceuticals and drug delivery

In addition, the encyclopedia is an important reference for industrial chemists...

Our book provides anintroduction that covers nanodispersions. Most often used in the Pharmaceutical, Food and Cosmetics industry, liposomes are used to carry drugs, peptides, proteins, vitamins, and other actives to specific target destinations (organs).

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.

Kapitel 1 Allgemeine Einführung
Definition von Emulsionen und die Rolle des Emulgators. Klassifizierung aufgrund der Art des Emulgators. Klassifizierung auf der Grundlage der Struktur des Systems. Allgemeine Instabilitätsprobleme bei Emulsionen: Kremierung/Sedimentation, Ausflockung, Ostwald-Reifung, Koaleszenz und Phasenumkehr. Bedeutung von Emulsionen in verschiedenen industriellen Anwendungen.
Kapitel 2 Thermodynamik der Emulsionsbildung und -zersetzung
Anwendung des zweiten Hauptsatzes der Thermodynamik auf die Emulsionsbildung: Gleichgewicht von Energie und Entropie...

Surfactants are surface active agents, molecules that have a significant role in emulsions, suspensions, and foams. They find widespread application in personal care, cosmetics, pharmaceuticals, agrochemicals and the food industry.Their classification, physical properties, phase behavior, their effects and applications are covered in this book.

The main objective of this volume is to demonstrate the importance of the fundamental aspects of interfacial phenomena in various industrial applications. The text provides the reader with the knowledge that is essential for the composition of the complex multi-phase systems used in the above mentioned areas of application. It should enable the physical and formulation chemist as well as the chemical engineer in designing the formulation on the basis of a rational approach. It will also enable the formulation scientist to better understanding the factors responsible for producing a stable...