Handbook of Colloid and Interface Science.: Agrochemicals, Paints, Coatings and Food Systems / Volume 4, Industrial Applications :
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Körperschaft: | |
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Berlin ; Boston :
De Gruyter,
[2018]
|
| Schriftenreihe: | De Gruyter reference.
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 1 online resource (358 pages) |
| Bibliographie: | Includes bibliographical references and index. |
| ISBN: | 9783110578331 3110578336 9783110578997 3110578999 |
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| 245 | 1 | 0 | |a Handbook of Colloid and Interface Science. |n Volume 4, |p Industrial Applications : |b Agrochemicals, Paints, Coatings and Food Systems / |c Tharwat F. Tadros. |
| 246 | 3 | |a Industrial Applications : |b Agrochemicals, Paints, Coatings and Food Systems | |
| 264 | 1 | |a Berlin ; |a Boston : |b De Gruyter, |c [2018] | |
| 264 | 4 | |c ©2018 | |
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| 505 | 0 | 0 | |t Frontmatter -- |t Preface -- |t Contents -- |t Part I: Colloid and interface science in agrochemical formulations -- |t 1. Surfactants used in agrochemical formulations and their solution properties -- |t 2. Emulsion concentrates (EWs) -- |t 3. Suspension concentrates (SCs) -- |t 4. Suspoemulsions -- |t 5. Oil-based suspension concentrates -- |t 6. Microemulsions in agrochemicals -- |t 7. Controlled-release formulations -- |t 8. Interfacial aspects of agrochemical spray formulations -- |t Part II: Colloid and interface science in paints and coatings -- |t 9. General introduction -- |t 10. Emulsion, dispersion and suspension polymerization preparation of polymer colloids and their stabilization -- |t 11. Pigment dispersion and the role of surfactants in wetting -- |t 12. Breaking of aggregates and agglomerates (deagglomeration) and size reduction -- |t 13. Rheology of paint formulations -- |t Part III: Colloid and interface science in food colloids -- |t 14. Interaction between food-grade surfactants and water -- |t 15. Proteins as emulsifiers and their interaction with polysaccharides -- |t 16. Surfactant association structures, microemulsions and emulsions in food -- |t 17. Rheology of food emulsions -- |t 18. Food rheology and mouth feel -- |t Index |
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| 650 | 6 | |a Surfactants. | |
| 650 | 6 | |a Chimie des surfaces. | |
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| 776 | 0 | 8 | |i Print version: |a Tadros, Tharwat F., 1937- |t Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems. |d Berlin ; Boston : De Gruyter, [2018] |z 9783110578997 |
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| author | Tadros, Tharwat F., 1937- |
| author_GND | http://id.loc.gov/authorities/names/n82094357 |
| author_corporate | Walter de Gruyter & Co |
| author_corporate_role | |
| author_facet | Tadros, Tharwat F., 1937- Walter de Gruyter & Co |
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| 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 |
| ctrlnum | (OCoLC)1027692372 |
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| discipline | Chemie / Pharmazie |
| format | Electronic eBook |
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| id | ZDB-4-EBA-on1027692372 |
| illustrated | Not Illustrated |
| indexdate | 2024-11-27T13:28:14Z |
| institution | BVB |
| isbn | 9783110578331 3110578336 9783110578997 3110578999 |
| language | English |
| oclc_num | 1027692372 |
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| owner | MAIN DE-863 DE-BY-FWS |
| owner_facet | MAIN DE-863 DE-BY-FWS |
| physical | 1 online resource (358 pages) |
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| publishDate | 2018 |
| publishDateSearch | 2018 |
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| publisher | De Gruyter, |
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| spelling | Tadros, Tharwat F., 1937- author. https://id.oclc.org/worldcat/entity/E39PBJkp8mHt49m4tkRXt3yfMP http://id.loc.gov/authorities/names/n82094357 Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems / Tharwat F. Tadros. Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems Berlin ; Boston : De Gruyter, [2018] ©2018 1 online resource (358 pages) text txt rdacontent computer c rdamedia online resource cr rdacarrier text file De Gruyter reference Includes bibliographical references and index. 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 In English. Print version record. Colloids Stability. Surface active agents. http://id.loc.gov/authorities/subjects/sh85130716 Surface chemistry. http://id.loc.gov/authorities/subjects/sh85130718 Surface-Active Agents https://id.nlm.nih.gov/mesh/D013501 Surfactants. Chimie des surfaces. surface active agent. aat SCIENCE Chemistry Physical & Theoretical. bisacsh Surface active agents fast Surface chemistry fast Walter de Gruyter & Co. Music OHO 2016. Print version: Tadros, Tharwat F., 1937- Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems. Berlin ; Boston : De Gruyter, [2018] 9783110578997 De Gruyter reference. http://id.loc.gov/authorities/names/no2014083973 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1684630 Volltext |
| spellingShingle | Tadros, Tharwat F., 1937- Handbook of Colloid and Interface Science. Agrochemicals, Paints, Coatings and Food Systems / De Gruyter reference. 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 Colloids Stability. Surface active agents. http://id.loc.gov/authorities/subjects/sh85130716 Surface chemistry. http://id.loc.gov/authorities/subjects/sh85130718 Surface-Active Agents https://id.nlm.nih.gov/mesh/D013501 Surfactants. Chimie des surfaces. surface active agent. aat SCIENCE Chemistry Physical & Theoretical. bisacsh Surface active agents fast Surface chemistry fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85130716 http://id.loc.gov/authorities/subjects/sh85130718 https://id.nlm.nih.gov/mesh/D013501 |
| title | Handbook of Colloid and Interface Science. Agrochemicals, Paints, Coatings and Food Systems / |
| title_alt | Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems 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 |
| title_auth | Handbook of Colloid and Interface Science. Agrochemicals, Paints, Coatings and Food Systems / |
| title_exact_search | Handbook of Colloid and Interface Science. Agrochemicals, Paints, Coatings and Food Systems / |
| title_full | Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems / Tharwat F. Tadros. |
| title_fullStr | Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems / Tharwat F. Tadros. |
| title_full_unstemmed | Handbook of Colloid and Interface Science. Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems / Tharwat F. Tadros. |
| title_short | Handbook of Colloid and Interface Science. |
| title_sort | handbook of colloid and interface science industrial applications agrochemicals paints coatings and food systems |
| title_sub | Agrochemicals, Paints, Coatings and Food Systems / |
| topic | Colloids Stability. Surface active agents. http://id.loc.gov/authorities/subjects/sh85130716 Surface chemistry. http://id.loc.gov/authorities/subjects/sh85130718 Surface-Active Agents https://id.nlm.nih.gov/mesh/D013501 Surfactants. Chimie des surfaces. surface active agent. aat SCIENCE Chemistry Physical & Theoretical. bisacsh Surface active agents fast Surface chemistry fast |
| topic_facet | Colloids Stability. Surface active agents. Surface chemistry. Surface-Active Agents Surfactants. Chimie des surfaces. surface active agent. SCIENCE Chemistry Physical & Theoretical. Surface active agents Surface chemistry |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1684630 |
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