Emulsion Science : Basic Principles
Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coatin...
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| Autores principales: | , , |
|---|---|
| Formato: | Livre numérique |
| Lenguaje: | Anglais |
| Publicado: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| Edición: | Second edition. |
| Materias: | |
| Acceso en línea: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Emulsion science, basic principles, Fernando Leal-Calderon, Véronique Schmitt, Jérôme Bibette, 2nd edition, 2007, [Berlin], Springer, 1 vol. (XI-227 p.), 978-0-387-39682-8 |
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| 245 | 1 | 0 | |a Emulsion Science : |b Basic Principles |c by Fernando Leal-Calderon, Jérôme Bibette, Véronique Schmitt. |
| 250 | |a Second edition. | ||
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| 260 | |a Cham : |b Springer Nature, |c [20..]. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 504 | |a Index | ||
| 505 | 1 | |a Emulsification Force Measurements Phase Transitions Compressibility and Elasticity of Concentrated Emulsions Stability of Concentrated Emulsions Double Emulsions New Challenges for Emulsions: Biosensors, Nano-reactors, and Templates | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coating industries. Besides the broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physics and chemistry. This book aims to give an overview of the most recent advances in emulsion science. The basic principles, covering aspects of emulsions from their preparation to their destruction, are presented in close relation to both the fundamental physics and the applications of these materials. The book is intended to help scientists and engineers in formulating new materials by giving them the basics of emulsion science | ||
| 650 | |a Émulsions | ||
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| 700 | 1 | |a Schmitt, Véronique. |4 aut | |
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