TY  - BOOK
AU  - 
AU  - 
AU  - 
ED  - SpringerLink (Online service)
TI  - Emulsion Science: Basic Principles 
SN  - 9780387396835
AV  - QC176.8.A44 
U1  - 530.41 23
PY  - 2007///
CY  - New York, NY
PB  - Springer New York
KW  - Physics
KW  - Chemistry, Physical organic
KW  - Soft condensed matter
KW  - Nanotechnology
KW  - Surfaces (Physics)
KW  - Soft Matter, Complex Fluids
KW  - Physical Chemistry
KW  - Surfaces and Interfaces, Thin Films
N1  - Emulsification -- Force Measurements -- Phase Transitions -- Compressibility and Elasticity of Concentrated Emulsions -- Stability of Concentrated Emulsions -- Double Emulsions -- New Challenges for Emulsions: Biosensors, Nano-reactors, and Templates; ZDB-2-PHA
N2  - Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in the second in the presence of surface-active compounds.They are used as intermediate or end products in a huge range of areas including the food, chemical, cosmetic, pharmaceutical, paint, and coating industries. Besides the broad domain of technological interest, emulsions are raising a variety of fundamental questions at the frontier between physics and chemistry. This book aims to give an overview of the most recent advances in emulsion science. The basic principles, covering aspects of emulsions from their preparation to their destruction, are presented in close relation to both the fundamental physics and the applications of these materials. The book is intended to help scientists and engineers in formulating new materials by giving them the basics of emulsion science
UR  - http://dx.doi.org/10.1007/978-0-387-39683-5
ER  -