Emulsions - A Fundamental and Practical Approach

Emulsions - A Fundamental and Practical Approach : Proceedings of the NATO Advanced Research Workshop Held in Bergen, Norway, June 24-25, 1991

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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). 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 physiochemical 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.
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Product details

  • Hardback | 316 pages
  • 166.1 x 242.8 x 23.1mm | 648.65g
  • Dordrecht, Netherlands, United States
  • English
  • Illustr.
  • 0792316185
  • 9780792316183

Table of contents

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.
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