Handbook of colloid and interface science. Volume 4, Industrial applications II : agrochemicals, paints, coatings and food systems / Tharwat F. Tadros.

Format:

Book

Author/Creator:

Tadros, Tharwat F., author.

Series:

De Gruyter reference.

De Gruyter Reference

Language:

English

Subjects (All):

Colloids--Biotechnology.

Colloids.

Physical Description:

1 online resource (360 pages).

Edition:

1st ed.

Place of Publication:

Berlin, [Germany] ; Boston, [Massachusetts] : De Gruyter, 2018.

Language Note:

In English.

Summary:

Volume 4 of the Handbook of Colloid and Interface Science is a survey into the applications of colloids in a variety of fields, based on theories presented in Volumes 1 and 2. The Handbook provides a complete understanding of how colloids and interfaces can be applied in materials science, chemical engineering, and colloidal science. It is ideally suited as reference work for research scientists, universities, and industries.

Contents:

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

Notes:

Includes index.

Description based on online resource; title from PDF title page (EBC, viewed February 6, 2018).

ISBN:

9783110578331

3110578336

OCLC:

1024050124