Formulation science and technology. Volume 4, Agrochemicals, paints and coatings and food colloids / Tharwat F. Tadros.

Format:

Book

Author/Creator:

Tadros, Tharwat F., 1937- author.

Series:

Formulation Science and Technology ; Volume 4

Language:

English

Subjects (All):

Colloids--Stability.

Colloids.

Agricultural chemicals.

Physical Description:

1 online resource (300 pages)

Edition:

1st ed.

Place of Publication:

Berlin ; Boston : De Gruyter, [2018]

Language Note:

In English.

Summary:

Volume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids.

Contents:

Frontmatter

Preface

Contents

Part I: The formulation of agrochemicals

1. Introduction to the formulation of agrochemicals

2. Formulation of emulsifiable concentrates

3. Formulation of emulsion concentrates

4. Formulation of suspension concentrates

5. Oil-based suspension concentrates

6. Formulation of suspoemulsions

7. Formulation of controlled-release systems

8. Formulation of adjuvants

References

Part II: The formulation of paints and coatings

9. Formulation of paints and coatings

10. Formulation of film formers

11. Formulation of pigment dispersions for paint application

12. Enhancement of particle deposition and adhesion in paints and coatings

13. Control of the rheology of paint formulations

14. Application of rheological techniques to paint formulations

15. Examples of the flow properties of some commercial paints

Part III: The formulation of food colloids

16. Introduction to the formulation of food colloids

17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases

18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants

19. Surfactant association structures, microemulsions and emulsions in food

20. Rheology of food emulsions

21. Foam formulations in food

22. Food rheology and mouthfeel

23. Practical applications of food colloids

Index

Notes:

Description based on print version record.

ISBN:

9783110587562

3110587564

9783110588002

3110588005

OCLC:

1037980115