LEADER 03221nam 2200517 450 001 9910814793403321 005 20230814221607.0 010 $a3-11-057833-6 024 7 $a10.1515/9783110578997 035 $a(CKB)4100000001502405 035 $a(MiAaPQ)EBC5156228 035 $a(DE-B1597)489912 035 $a(OCoLC)1024050124 035 $a(DE-B1597)9783110578997 035 $a(Au-PeEL)EBL5156228 035 $a(CaPaEBR)ebr11497559 035 $a(OCoLC)1020028291 035 $a(EXLCZ)994100000001502405 100 $a20180206h20182018 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 10$aHandbook of colloid and interface science$hVolume 4$iIndustrial applications II : agrochemicals, paints, coatings and food systems /$fTharwat F. Tadros 210 1$aBerlin, [Germany] ;$aBoston, [Massachusetts] :$cDe Gruyter,$d2018. 210 4$dİ2018 215 $a1 online resource (360 pages) 225 1 $aDe Gruyter Reference 300 $aIncludes index. 311 $a3-11-057803-4 311 $a3-11-057899-9 327 $tFrontmatter -- $tPreface -- $tContents -- $tPart I: Colloid and interface science in agrochemical formulations -- $t1. Surfactants used in agrochemical formulations and their solution properties -- $t2. Emulsion concentrates (EWs) -- $t3. Suspension concentrates (SCs) -- $t4. Suspoemulsions -- $t5. Oil-based suspension concentrates -- $t6. Microemulsions in agrochemicals -- $t7. Controlled-release formulations -- $t8. Interfacial aspects of agrochemical spray formulations -- $tPart II: Colloid and interface science in paints and coatings -- $t9. General introduction -- $t10. Emulsion, dispersion and suspension polymerization preparation of polymer colloids and their stabilization -- $t11. Pigment dispersion and the role of surfactants in wetting -- $t12. Breaking of aggregates and agglomerates (deagglomeration) and size reduction -- $t13. Rheology of paint formulations -- $tPart III: Colloid and interface science in food colloids -- $t14. Interaction between food-grade surfactants and water -- $t15. Proteins as emulsifiers and their interaction with polysaccharides -- $t16. Surfactant association structures, microemulsions and emulsions in food -- $t17. Rheology of food emulsions -- $t18. Food rheology and mouth feel -- $tIndex 330 $aVolume 4 of the Handbook of Colloid and Interface Science is a survey into the applications of colloids in a variety of fields, based on theories presented in Volumes 1 and 2. The Handbook provides a complete understanding of how colloids and interfaces can be applied in materials science, chemical engineering, and colloidal science. It is ideally suited as reference work for research scientists, universities, and industries. 410 0$aDe Gruyter reference. 606 $aColloids$xBiotechnology 615 0$aColloids$xBiotechnology. 676 $a610.28 700 $aTadros$b Tharwat F.$0521345 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910814793403321 996 $aHandbook of colloid and interface science$94049755 997 $aUNINA