Interfacial Rheology And Emulsion Stability In Model Systems
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Interfacial Transport Processes and Rheology
Author | : Howard Brenner |
Publisher | : Elsevier |
Total Pages | : 577 |
Release | : 2013-10-22 |
Genre | : Science |
ISBN | : 1483292274 |
This textbook is designed to provide the theory, methods of measurement, and principal applications of the expanding field of interfacial hydrodynamics. It is intended to serve the research needs of both academic and industrial scientists, including chemical or mechanical engineers, material and surface scientists, physical chemists, chemical and biophysicists, rheologists, physiochemical hydrodynamicists, and applied mathematicians (especially those with interests in viscous fluid mechanics and continuum mechanics).As a textbook it provides materials for a one- or two-semester graduate-level course in interfacial transport processes. It may also be noted that, while separate practical and theoretical subdivisions of material have been introduced, a kind of cross-emphasis is often stressed: (i) to the academic scientist, or the importance of understanding major applications of interfacial transport; and (ii) to the industrial scientist, of the importance of understanding the underlying theory.
Interfacial Tension Behaviour and Interfacial Rheology of Polymeric Surfactants at the Air
Author | : John Schofield |
Publisher | : |
Total Pages | : |
Release | : 1989 |
Genre | : Chemistry, Physical and theoretical |
ISBN | : |
Analytical Techniques for Studying the Physical Properties of Lipid Emulsions
Author | : Maria Herrera |
Publisher | : Springer Science & Business Media |
Total Pages | : 68 |
Release | : 2012-03-07 |
Genre | : Technology & Engineering |
ISBN | : 1461432553 |
This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strategy to prevent undesirable changes in the properties of a particular food emulsion depends on the dominant physicochemical mechanism(s) responsible for the changes. In practice, two or more of these mechanisms may operate in concert. It is therefore important for food scientists to identify the relative importance of each mechanism, the relationship between them, and the factors that influence them, so that effective means of controlling the stability and physicochemical properties of emulsions can be established. Several techniques are used to study the physical behavior and structure of emulsions. Each technique has its advantages and disadvantages and provides different insights into the destabilization mechanisms. Among the oldest methods used to study emulsion stability is visual observation and small deformation rheometry. More recently, other techniques, such as ultrasound profiling, microscopy, droplet size distribution, and measurement of surface concentration to characterize adsorbed protein at the interface, have also been employed. Some of these techniques, such as droplet size distribution, involve some form of dilution. However, dilution disrupts some structures that play an important role in stability. The ability to study the stability of food emulsions in their undiluted form may reveal subtle nuances about their stability. Diffusing wave spectroscopy (DWS), laser scanning confocal microscopy (LSCM), nuclear magnetic resonance (NMR), and Turbiscan are among the more powerful, non-perturbing techniques used to characterized emulsions.
Emulsions and Emulsion Stability
Author | : Johan Sjoblom |
Publisher | : CRC Press |
Total Pages | : 684 |
Release | : 2005-11-21 |
Genre | : Science |
ISBN | : 1420028081 |
Emulsions and Emulsion Stability, Second Edition provides comprehensive coverage of both theoretical and practical aspects of emulsions. The book presents fundamental concepts and processes in emulsified systems, such as flocculation, coalescence, stability, precipitation, deposition, and the evolution of droplet size distribution. The bo
Interfacial Rheology
Author | : Reinhard Miller |
Publisher | : CRC Press |
Total Pages | : 699 |
Release | : 2009-06-17 |
Genre | : Science |
ISBN | : 9004175865 |
This is the first book on interfacial rheology. It aims to describe both its history as well as the current, most frequently used experimental techniques for studying dilational and shear rheology of layers at liquid/gas and liquid/liquid interfaces. The book opens with a chapter on the fundamentals of interfacial rheology. All (16) contributions include the theoretical basis for the presented methodologies, and experimental examples are given.
Encyclopedia of Emulsion Technology
Author | : Daniel Schuster |
Publisher | : CRC Press |
Total Pages | : 378 |
Release | : 1996-06-12 |
Genre | : Science |
ISBN | : 9780824793807 |
This volume extends the discussions of basic theory and applications featured in volumes 1-3 of this series. It includes details on emulsion stability and emulsification; an examination on the effect of added polymers on emulsion rheology; findings on the role of repulsive forces in aqueous solubility, micelle stability, micro-emulsion formation, and phase separation; and a model for microemulsions.