Emulsions - A Fundamental and Practical Approach
Proceedings of the NATO Advanced Research Workshop Held in Bergen, Norway, June 24-25, 1991
1st Edition
Published on 29. February 1992
Book
Hardback
XI, 302 pages
978-0-7923-1618-3 (ISBN)
Description
The fundamental side of this book covers general aspects of stability, interfacial absorption 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 absorption). The mechanisms underlying the resolution of water are of crucial importance in the study of water-in-crude-oil emulsions. The book therefore discusses the characterization of the stabilizing asphaltene fraction, the physicochemical properties of destabilizing surfactants, and the interplay between asphaltenes and waxes at the W/O interface.
The structures of pharmaceutical emulsions and creams are characterized, as well as nonionic vesicle drug administration systems. Finally, fluorocarbon emulsions acting as blood substitutes are also discussed.
More details
Series
Edition
1., 992
Language
English
Place of publication
Dordrecht
United States
Target group
College/higher education
Professional and scholarly
Research
Product notice
sewn/stitched
Cloth over boards
Illustrations
XI, 302 p., 38 s/w Abbildungen
Illustrations
Dimensions
Height: 241 mm
Width: 160 mm
Thickness: 23 mm
Weight
647 gr
ISBN-13
978-0-7923-1618-3 (9780792316183)
DOI
10.1007/978-94-011-2460-7
Schweitzer Classification
Other editions
Additional editions
Book
11/2012
Springer
€53.49
Shipment within 15-20 days
Content
Emulsion stability, S.E. Friberg; adsorbed protein layers in food emulsions, E. Dickinson; emulsions in the food industry, K. Larsson; adsorption structures in food emulsions, B. Bergenstahl et al; the role of low-polar emulsifiers in protein-stabilized food emulsions, N. Krog; surfactant induced flocculation of emulsions, M.P. Aronson; the resolution of emulsions, including crude oil emulsions, in relation to HLB behaviour, R. Aveyard et al; interfacial rheology of surfactant solutions, J.C. Earnshaw and A.C. McLaughlin; studies of interactions between surfaces immersed in crude oils, H.K. Cristenson; interfacial aspects of water-in-crude oil emulsions stability, A.J. McMahon; 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 oils, Li Mingyuan et al; rheological properties of emulsion systems, Th.F. Tadros; pharmaceutical emulsions and creams, H.E. Junginger; perfluorochemical emulsions as blood substitutes, R.J. Kaufman; characterization of niosomes, J.A. Bouwstra et al; self-diffusion studies of emulsion systems; droplet sizes and microstructure of the continuous phase, O. Soderman et al; organic ions as demulsifiers, M. Jansson; surface forces and emulsifiers, P. Stenius et al.