Emulsions — A Fundamental and Practical Approach
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Published By Springer Netherlands

9789401050852, 9789401124607

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Rheological Properties of Emulsion Systems

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_12 ◽

1992 ◽

pp. 173-188 ◽

Cited By ~ 3

Author(s):

Th. F. Tadros

Keyword(s):

Rheological Properties ◽

Emulsion Systems

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Adsorbed Protein Layers in Food Emulsions

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_2 ◽

1992 ◽

pp. 25-40 ◽

Cited By ~ 3

Author(s):

Eric Dickinson

Keyword(s):

Food Emulsions ◽

Adsorbed Protein

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Characterization of Niosomes

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_15 ◽

1992 ◽

pp. 227-238 ◽

Cited By ~ 1

Author(s):

J. A. Bouwstra ◽

H. E. J. Hofland ◽

G. S. Gooris ◽

H. E. Junginger

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Surface Forces and Emulsifiers

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_18 ◽

1992 ◽

pp. 269-281

Author(s):

Per Stenius ◽

Björn Bergenståhl ◽

Per Claesson

Keyword(s):

Surface Forces

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Emulsions in the Food Industry

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_3 ◽

1992 ◽

pp. 41-49 ◽

Cited By ~ 1

Author(s):

Kåre Larsson

Keyword(s):

Food Industry

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Emulsion Stability

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_1 ◽

1992 ◽

pp. 1-24 ◽

Cited By ~ 9

Author(s):

Stig E. Friberg

Keyword(s):

Emulsion Stability

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Perfluorochemical Emulsions as Blood Substitutes

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_14 ◽

1992 ◽

pp. 207-226 ◽

Cited By ~ 4

Author(s):

Robert J. Kaufman

Keyword(s):

Blood Substitutes

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Interfacial Rheology of Surfactant Solutions

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_8 ◽

1992 ◽

pp. 111-121 ◽

Cited By ~ 1

Author(s):

J. C. Earnshaw ◽

A. C. McLaughlin

Keyword(s):

Interfacial Rheology ◽

Surfactant Solutions

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Organic Ions as Demulsifiers

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_17 ◽

1992 ◽

pp. 259-268

Author(s):

Mikael Jansson

Keyword(s):

Organic Ions

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Water-in-Crude Oil Emulsions from the Norwegian Continental Shelf Part-VI — Diffuse Reflectance Fourier Transform Infrared Characterization of Interfacially Active Fractions from North Sea Crude Oil

Emulsions — A Fundamental and Practical Approach ◽

10.1007/978-94-011-2460-7_11 ◽

1992 ◽

pp. 157-172 ◽

Cited By ~ 10

Author(s):

Li Mingyuan ◽

Alfred A. Christy ◽

Johan Sjøblom

Keyword(s):

Fourier Transform ◽

Continental Shelf ◽

Crude Oil ◽

North Sea ◽

Diffuse Reflectance ◽

Fourier Transform Infrared ◽

Oil Emulsions ◽

Norwegian Continental Shelf

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Emulsions — A Fundamental and Practical ApproachLatest Publications

TOTAL DOCUMENTS

H-INDEX

Published By Springer Netherlands

Rheological Properties of Emulsion Systems

Adsorbed Protein Layers in Food Emulsions

Characterization of Niosomes

Surface Forces and Emulsifiers

Emulsions in the Food Industry

Emulsion Stability

Perfluorochemical Emulsions as Blood Substitutes

Interfacial Rheology of Surfactant Solutions

Organic Ions as Demulsifiers

Water-in-Crude Oil Emulsions from the Norwegian Continental Shelf Part-VI — Diffuse Reflectance Fourier Transform Infrared Characterization of Interfacially Active Fractions from North Sea Crude Oil

Emulsions — A Fundamental and Practical Approach
Latest Publications