Handbook of Colloid and Interface Science., Volume 4, Industrial Applications : Agrochemicals, Paints, Coatings and Food Systems
De Gruyter reference./ Tharwat F. Tadros.

Tadros  Tharwat F.,

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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