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Handbook of Colloid and Interface Science., Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems De Gruyter reference./ Tharwat F. Tadros.
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| dc.contributor.author | Tadros Tharwat F., | |
| dc.date.accessioned | 2024-01-30T21:58:11Z | |
| dc.date.available | 2024-01-30T21:58:11Z | |
| dc.date.issued | 2018 | |
| dc.identifier.citation | Tadros. Handbook of Colloid and Interface Science., Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems De Gruyter reference. - 1 online resource ( 358 p.) - URL: https://libweb.kpfu.ru/ebsco/pdf/1684630.pdf | |
| dc.identifier.isbn | 9783110578331 | |
| dc.identifier.isbn | 3110578336 | |
| dc.identifier.isbn | 9783110578997 | |
| dc.identifier.isbn | 3110578999 | |
| dc.identifier.uri | https://dspace.kpfu.ru/xmlui/handle/net/182873 | |
| dc.description | In English. | |
| dc.description | Includes bibliographical references and index. | |
| dc.description.tableofcontents | 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 | |
| dc.language | English | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | De Gruyter reference | |
| dc.relation.ispartofseries | De Gruyter reference. | |
| dc.subject.other | Colloids -- Stability. | |
| dc.subject.other | Surface active agents. | |
| dc.subject.other | Surface chemistry. | |
| dc.subject.other | Surface active agents. | |
| dc.subject.other | Surface chemistry. | |
| dc.subject.other | SCIENCE / Chemistry / Physical & Theoretical. | |
| dc.subject.other | Electronic books. | |
| dc.title | Handbook of Colloid and Interface Science., Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems De Gruyter reference./ Tharwat F. Tadros. | |
| dc.title.alternative | Industrial Applications : | |
| dc.type | Book | |
| dc.contributor.org | Walter de Gruyter & Co. | |
| dc.description.pages | 1 online resource ( 358 p.) | |
| dc.collection | Электронно-библиотечные системы | |
| dc.source.id | EN05CEBSCO05C4844 |
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