Chapter 1 Emulsion Stability

Chapter 2 Adsorbed Protein Layers in Food Emulsions

Chapter 3 Emulsions in the Food Industry

Chapter 4 Adsorption Structures in Food Emulsions

Chapter 5 The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions

Chapter 6 Surfactant Induced Flocculation of Emulsions

Chapter 7 The Resolution of Emulsions, Including Crude Oil Emulsions, in Relation to HLB Behaviour

Chapter 8 Interfacial Rheology of Surfactant Solutions

Chapter 9 Studies of Interactions between Surfaces Immersed in Crude Oils

Chapter 10 Interfacial Aspects of Water-in-Crude Oil Emulsion Stability

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

Chapter 12 Rheological Properties of Emulsion Systems

Chapter 13 Pharmaceutical Emulsions and Creams

Chapter 14 Perfluorochemical Emulsions as Blood Substitutes

Chapter 15 Characterization of Niosomes

Chapter 16 NMR Self-Diffusion Studies of Emulsion Systems. Droplet Sizes and Microstructure of the Continuous Phase

Chapter 17 Organic Ions as Demulsifiers

Chapter 18 Surface Forces and Emulsifiers

Chapter 19 Destabilization of Water-in-Oil Emulsions