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...
Guardat en:
| Autors principals: | , , |
|---|---|
| Format: | Livre numérique |
| Idioma: | Anglais |
| Publicat: |
New York, NY :
Springer New York : Springer e-books
[20..].
Cham : Springer Nature |
| Edició: | Second edition. |
| Matèries: | |
| Accés en línia: | 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 |
Taula de continguts:
- 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