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Emulsions

A Fundamental and Practical Approach

  • Book
  • © 1992

Overview

Editors:
  1. Johan Sjöblom

    1. Department of Chemistry, University of Bergen, Bergen, Norway

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Part of the book series: Nato Science Series C: (ASIC, volume 363)

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Table of contents (19 chapters)

  1. Front Matter

    Pages i-xi
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  2. Emulsion Stability

    • Stig E. Friberg
    Pages 1-24

  3. Adsorbed Protein Layers in Food Emulsions

    • Eric Dickinson
    Pages 25-40

  4. Emulsions in the Food Industry

    • Kåre Larsson
    Pages 41-49

  5. Adsorption Structures in Food Emulsions

    • B. Bergenståhl, P. Fäldt, B. Lassen
    Pages 51-60

  6. The Role of Low-Polar Emulsifiers in Protein-Stabilized Food Emulsions

    • Niels Krog
    Pages 61-74

  7. Surfactant Induced Flocculation of Emulsions

    • Michael P. Aronson
    Pages 75-96

  8. The Resolution of Emulsions, Including Crude Oil Emulsions, in Relation to HLB Behaviour

    • R. Aveyard, B. P. Binks, P. D. I. Fletcher, X. Ye, J. R. Lu
    Pages 97-110

  9. Interfacial Rheology of Surfactant Solutions

    • J. C. Earnshaw, A. C. McLaughlin
    Pages 111-121

  10. Studies of Interactions between Surfaces Immersed in Crude Oils

    • H. K. Christenson
    Pages 123-134

  11. Interfacial Aspects of Water-in-Crude Oil Emulsion Stability

    • Andrew J. McMahon
    Pages 135-156

  12. Water-in-Crude Oil Emulsions from the Norwegian Continental Shelf Part-VI — Diffuse Reflectance Fourier Transform Infrared Characterization of Interfacially Active Fractions from North Sea Crude Oil

    • Li Mingyuan, Alfred A. Christy, Johan Sjøblom
    Pages 157-172

  13. Rheological Properties of Emulsion Systems

    • Th. F. Tadros
    Pages 173-188

  14. Pharmaceutical Emulsions and Creams

    • H. E. Junginger
    Pages 189-205

  15. Perfluorochemical Emulsions as Blood Substitutes

    • Robert J. Kaufman
    Pages 207-226

  16. Characterization of Niosomes

    • J. A. Bouwstra, H. E. J. Hofland, G. S. Gooris, H. E. Junginger
    Pages 227-238

  17. NMR Self-Diffusion Studies of Emulsion Systems. Droplet Sizes and Microstructure of the Continuous Phase

    • O. Söderman, I. Lönnqvist, B. Balinov
    Pages 239-258

  18. Organic Ions as Demulsifiers

    • Mikael Jansson
    Pages 259-268

  19. Surface Forces and Emulsifiers

    • Per Stenius, Björn Bergenståhl, Per Claesson
    Pages 269-281

  20. Destabilization of Water-in-Oil Emulsions

    • D. T. Wasan
    Pages 283-295
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Keywords

Editors and Affiliations

  • Department of Chemistry, University of Bergen, Bergen, Norway

    Johan Sjöblom

Bibliographic Information

  • Book Title: Emulsions

  • Book Subtitle: A Fundamental and Practical Approach

  • Editors: Johan Sjöblom

  • Series Title: Nato Science Series C:

  • DOI: https://doi.org/10.1007/978-94-011-2460-7

  • Publisher: Springer Dordrecht

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media Dordrecht 1992

  • Hardcover ISBN: 978-0-7923-1618-3Published: 29 February 1992

  • Softcover ISBN: 978-94-010-5085-2Published: 09 November 2012

  • eBook ISBN: 978-94-011-2460-7Published: 06 December 2012

  • Series ISSN: 1389-2185

  • Edition Number: 1

  • Number of Pages: XI, 302

  • Topics: Physical Chemistry, Industrial Chemistry/Chemical Engineering

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