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Emulsions — A Fundamental and Practical Approach

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Cover of 'Emulsions — A Fundamental and Practical Approach'

Table of Contents

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    Book Overview
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    Chapter 1 Emulsion Stability
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    Chapter 2 Adsorbed Protein Layers in Food Emulsions
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    Chapter 3 Emulsions in the Food Industry
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    Chapter 4 Adsorption Structures in Food Emulsions
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    Chapter 5 The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions
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    Chapter 6 Surfactant Induced Flocculation of Emulsions
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    Chapter 7 The Resolution of Emulsions, Including Crude Oil Emulsions, in Relation to HLB Behaviour
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    Chapter 8 Interfacial Rheology of Surfactant Solutions
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    Chapter 9 Studies of Interactions between Surfaces Immersed in Crude Oils
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    Chapter 10 Interfacial Aspects of Water-in-Crude Oil Emulsion Stability
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    Chapter 11 Water-in-Crude Oil Emulsions from the Norwegian Continental Shelf Part-VI — Diffuse Reflectance Fourier Transform Infrared Characterization of Interfacially Active Fractions from North Sea Crude Oil
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    Chapter 12 Rheological Properties of Emulsion Systems
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    Chapter 13 Pharmaceutical Emulsions and Creams
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    Chapter 14 Perfluorochemical Emulsions as Blood Substitutes
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    Chapter 15 Characterization of Niosomes
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    Chapter 16 NMR Self-Diffusion Studies of Emulsion Systems. Droplet Sizes and Microstructure of the Continuous Phase
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    Chapter 17 Organic Ions as Demulsifiers
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    Chapter 18 Surface Forces and Emulsifiers
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    Chapter 19 Destabilization of Water-in-Oil Emulsions
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Citations

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5 Mendeley
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Title
Emulsions — A Fundamental and Practical Approach
Published by
Springer, Dordrecht, December 2012
DOI 10.1007/978-94-011-2460-7
ISBNs
978-9-40-105085-2, 978-9-40-112460-7
Editors

Johan Sjöblom

Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 5 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
Unknown 5 100%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 2 40%
Student > Bachelor 1 20%
Researcher 1 20%
Student > Postgraduate 1 20%
Readers by discipline Count As %
Biochemistry, Genetics and Molecular Biology 2 40%
Chemical Engineering 1 20%
Physics and Astronomy 1 20%
Chemistry 1 20%