Formulation Science and Technology.

Formulation Science and Technology. Volume 4, Agrochemicals, paints and coatings and food colloids

Bibliographic Details
Main Author: Tadros, Tharwat F., 1937-
Format: eBook
Language:English
Published: Berlin ; Boston De Gruyter, [2018]
Subjects:
Chemistry, Technical.
SCIENCE / Chemistry / Industrial & Technical.
TECHNOLOGY & ENGINEERING / Chemical & Biochemical.
EBSCO eBooks
Online Access:https://www.lib.tsu.ru/mminfo/2023/EBSCO/1817714.pdf
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020 |z 9783110587555 
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050 4 |a TP149  |b .T33 2018 
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072 7 |a TEC  |x 009010  |2 bisacsh 
082 0 4 |a 660.2  |2 23 
049 |a MAIN 
100 1 |a Tadros, Tharwat F.,  |d 1937- 
245 1 0 |a Formulation Science and Technology.  |n Volume 4,  |p Agrochemicals, paints and coatings and food colloids  |c Tharwat F. Tadros. 
264 1 |a Berlin ;  |a Boston  |b De Gruyter,  |c [2018] 
264 4 |c ©2018 
300 |a 1 online resource (300 p.). 
347 |a text file  |b PDF  |2 rda 
588 0 |a Online resource; title from PDF title page (EBSCO, viewed January 14, 2019) 
505 0 0 |t Frontmatter --  |t Preface --  |t Contents --  |t Part I: The formulation of agrochemicals --  |t 1. Introduction to the formulation of agrochemicals --  |t 2. Formulation of emulsifiable concentrates --  |t 3. Formulation of emulsion concentrates --  |t 4. Formulation of suspension concentrates --  |t 5. Oil-based suspension concentrates --  |t 6. Formulation of suspoemulsions --  |t 7. Formulation of controlled-release systems --  |t 8. Formulation of adjuvants --  |t References --  |t Part II: The formulation of paints and coatings --  |t 9. Formulation of paints and coatings --  |t 10. Formulation of film formers --  |t 11. Formulation of pigment dispersions for paint application --  |t 12. Enhancement of particle deposition and adhesion in paints and coatings --  |t 13. Control of the rheology of paint formulations --  |t 14. Application of rheological techniques to paint formulations --  |t 15. Examples of the flow properties of some commercial paints --  |t References --  |t Part III: The formulation of food colloids --  |t 16. Introduction to the formulation of food colloids --  |t 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases --  |t 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants --  |t 19. Surfactant association structures, microemulsions and emulsions in food --  |t 20. Rheology of food emulsions --  |t 21. Foam formulations in food --  |t 22. Food rheology and mouthfeel --  |t 23. Practical applications of food colloids --  |t References --  |t Index 
546 |a In English. 
653 0 |a Chemistry, Technical. 
653 7 |a SCIENCE / Chemistry / Industrial & Technical.  |2 bisacsh 
653 7 |a TECHNOLOGY & ENGINEERING / Chemical & Biochemical.  |2 bisacsh 
655 4 |a EBSCO eBooks 
856 4 0 |u https://www.lib.tsu.ru/mminfo/2023/EBSCO/1817714.pdf 
999 |c 1009896  |d 1009896 

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