Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems
| Главный автор: | |
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| Соавтор: | |
| Формат: | Электронная книга |
| Язык: | English |
| Публикация: |
Berlin ; Boston
De Gruyter,
[2018]
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| Серии: | De Gruyter reference.
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| Предметы: | |
| Online-ссылка: | https://www.lib.tsu.ru/mminfo/2023/EBSCO/1684630.pdf |
Оглавление:
- Frontmatter
- Preface
- Contents
- Part I: Colloid and interface science in agrochemical formulations
- 1. Surfactants used in agrochemical formulations and their solution properties
- 2. Emulsion concentrates (EWs)
- 3. Suspension concentrates (SCs)
- 4. Suspoemulsions
- 5. Oil-based suspension concentrates
- 6. Microemulsions in agrochemicals
- 7. Controlled-release formulations
- 8. Interfacial aspects of agrochemical spray formulations
- Part II: Colloid and interface science in paints and coatings
- 9. General introduction
- 10. Emulsion, dispersion and suspension polymerization preparation of polymer colloids and their stabilization
- 11. Pigment dispersion and the role of surfactants in wetting
- 12. Breaking of aggregates and agglomerates (deagglomeration) and size reduction
- 13. Rheology of paint formulations
- Part III: Colloid and interface science in food colloids
- 14. Interaction between food-grade surfactants and water
- 15. Proteins as emulsifiers and their interaction with polysaccharides
- 16. Surfactant association structures, microemulsions and emulsions in food
- 17. Rheology of food emulsions
- 18. Food rheology and mouth feel
- Index