The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work.
Providing a vital link between chemistry and physics on the nanoscale, this book offers concise coverage of the entire topic in five major sections, beginning with synthesis of microgel particles and continuing with their physical properties.
Providing a vital link between chemistry and physics on the nanoscale, this book offers concise coverage of the entire topic in five major sections, beginning with synthesis of microgel particles and continuing with their physical properties.
Highlighting recent developments as well as future challenges, this series of volumes covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation.
Highlighting recent developments as well as future challenges, this series of volumes covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation.
This self-contained handbook and ready reference examines aerosol science and technology in depth, providing a detailed insight into this progressive field.
This self-contained handbook and ready reference examines aerosol science and technology in depth, providing a detailed insight into this progressive field.
This book focuses on the use of nanoemulsion in enhanced oil recovery, along with a brief information about the emulsion and its types and different physico-chemical properties used to analyse the efficiency of the emulsions and nanoemulsions.
'Darina Allen is Ireland's Delia Smith and Mary Berry rolled into one' - The Times'She is without doubt one of the most important people working in the food world today' - Skye GyngellWe all know cooking from scratch is healthier for our waistlines and our wallets, but pressed for time and inspiration, most of us turn to the same meals again and again.
Named after the two-faced roman god, Janus particles have gained much attention due to their potential in a variety of applications, including drug delivery.
Food structure at the molecular level and how it impacts on health, taste, texture and shelf life is becoming an increasingly important area of science.
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams.
The breadth and depth of knowledge of gums and stabilisers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth.
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads.
Food Colloids: Fundamentals of Formulation describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems.
Dynamic soft materials that have the ability to expand and contract, change stiffness, self-heal or dissolve in response to environmental changes, are of great interest in applications ranging from biosensing and drug delivery to soft robotics and tissue engineering.
There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids).
The chemistry of nanomaterials has developed considerably in the past two decades, and concepts that have emerged from these developments are now well established.
The chemistry of nanomaterials has developed considerably in the past two decades, and concepts that have emerged from these developments are now well established.
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems.
Wormlike micelles are elongated flexible self-assembled structures created from the aggregation of amphiphiles and their resulting dynamic networks have gained attention for a number of uses, particularly in the oil industry.
Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest with applications in real food systems.
Wormlike micelles are elongated flexible self-assembled structures created from the aggregation of amphiphiles and their resulting dynamic networks have gained attention for a number of uses, particularly in the oil industry.
Describing the latest research advances in the science and technology of hydrocolloids that are used in food and related systems, this book captures the presentations of leading scientists from the Gums and Stabilisers for the Food Industry Conference: Hydrocolloid Functionality for Affordable and Sustainable Global Food Solutions held in June 2015.
Dieses umfangreiche Chemie Buch bietet eine strukturierte Einführung in die wichtigsten Bereiche der Chemie und eignet sich sowohl für Studienanfänger als auch fortgeschrittene Lernende.
