Formulation Science and Technology., Volume 4, Agrochemicals, paints and coatings and food colloids // Tharwat F. Tadros.

Tadros  Tharwat F.,

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dc.contributor.author	Tadros Tharwat F.,
dc.date.accessioned	2024-01-25T09:12:55Z
dc.date.available	2024-01-25T09:12:55Z
dc.date.issued	2018
dc.identifier.citation	Tadros. Formulation Science and Technology., Volume 4, Agrochemicals, paints and coatings and food colloids / - 1 online resource (300 p.). - URL: https://libweb.kpfu.ru/ebsco/pdf/1817714.pdf
dc.identifier.isbn	9783110588002
dc.identifier.isbn	3110588005
dc.identifier.uri	https://dspace.kpfu.ru/xmlui/handle/net/178041
dc.description	In English.
dc.description.tableofcontents	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 -- References -- 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 -- References -- Index
dc.language	English
dc.language.iso	en
dc.subject.other	Chemistry, Technical.
dc.subject.other	SCIENCE / Chemistry / Industrial & Technical.
dc.subject.other	TECHNOLOGY & ENGINEERING / Chemical & Biochemical.
dc.subject.other	Electronic books.
dc.title	Formulation Science and Technology., Volume 4, Agrochemicals, paints and coatings and food colloids // Tharwat F. Tadros.
dc.type	Book
dc.description.pages	1 online resource (300 p.).
dc.collection	Электронно-библиотечные системы
dc.source.id	EN05CEBSCO05C403023