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181   $ctxt$2rdacontent
182   $cc$2rdamedia
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200 10$aFormulation science and technology$hVolume 4$iAgrochemicals, paints and coatings and food colloids /$fTharwat F. Tadros
210  1$aBerlin ;$aBoston :$cDe Gruyter,$d[2018]
210  4$d©2018
215   $a1 online resource (300 pages)
225 0 $aFormulation Science and Technology ;$vVolume 4
311   $a3-11-058755-6 
327   $tFrontmatter -- $tPreface -- $tContents -- $tPart I: The formulation of agrochemicals -- $t1. Introduction to the formulation of agrochemicals -- $t2. Formulation of emulsifiable concentrates -- $t3. Formulation of emulsion concentrates -- $t4. Formulation of suspension concentrates -- $t5. Oil-based suspension concentrates -- $t6. Formulation of suspoemulsions -- $t7. Formulation of controlled-release systems -- $t8. Formulation of adjuvants -- $tReferences -- $tPart II: The formulation of paints and coatings -- $t9. Formulation of paints and coatings -- $t10. Formulation of film formers -- $t11. Formulation of pigment dispersions for paint application -- $t12. Enhancement of particle deposition and adhesion in paints and coatings -- $t13. Control of the rheology of paint formulations -- $t14. Application of rheological techniques to paint formulations -- $t15. Examples of the flow properties of some commercial paints -- $tReferences -- $tPart III: The formulation of food colloids -- $t16. Introduction to the formulation of food colloids -- $t17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- $t18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- $t19. Surfactant association structures, microemulsions and emulsions in food -- $t20. Rheology of food emulsions -- $t21. Foam formulations in food -- $t22. Food rheology and mouthfeel -- $t23. Practical applications of food colloids -- $tReferences -- $tIndex
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615  0$aColloids$xStability.
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