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