| Emulsions - A Fundamental and Practical Approach Contributor(s): Sjoblom, Johan (Editor), Sjc6blom, Johan (Editor), Sjablom, Johan (Editor) |
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ISBN: 0792316185 ISBN-13: 9780792316183 Publisher: Springer OUR PRICE: $94.99 Product Type: Hardcover Published: February 1992 |
| Additional Information |
| BISAC Categories: - Technology & Engineering | Chemical & Biochemical - Science | Chemistry - Physical & Theoretical - Science | Chemistry - Industrial & Technical |
| Dewey: 660.294 |
| LCCN: 91047207 |
| Series: Current Plant Science and Biotechnology in Agriculture |
| Physical Information: 0.91" H x 6.54" W x 9.56" (1.43 lbs) 320 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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). |