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[null,"1.","Record Nr.",null,"UNINA9910466798003321"]
[null,null,"Autore",null,"Tadros Tharwat F. <1937->"]
[null,null,"Titolo",null,"Formulation science and technology . Volume 4 Agrochemicals, paints and coatings and food colloids / / Tharwat F. Tadros"]
[null,null,"Pubbl/distr/stampa",null,"Berlin ; ; Boston : , : De Gruyter, , [2018]"]
[{"$nulls":4},"©2018"]
[null,null,"ISBN",null,"3-11-058756-4"]
[{"$nulls":4},"3-11-058800-5"]
[null,null,"Descrizione fisica",null,"1 online resource (300 pages)"]
[null,null,"Collana",null,"Formulation Science and Technology ; ; Volume 4"]
[null,null,"Disciplina",null,"541.345"]
[null,null,"Soggetti",null,"Colloids - Stability"]
[{"$nulls":4},"Agricultural chemicals"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Frontmatter -- Preface -- Contents -- Part I: The formulation of agrochemicals -- 1. Introduction to the formulation of agrochemicals -- 2. Formulation of emulsifiable concentrates -- 3. Formulation of emulsion concentrates -- 4. Formulation of suspension concentrates -- 5. Oil-based suspension concentrates -- 6. Formulation of suspoemulsions -- 7. Formulation of controlled-release systems -- 8. Formulation of adjuvants -- References -- Part II: The formulation of paints and coatings -- 9. Formulation of paints and coatings -- 10. Formulation of film formers -- 11. Formulation of pigment dispersions for paint application -- 12. Enhancement of particle deposition and adhesion in paints and coatings -- 13. Control of the rheology of paint formulations -- 14. Application of rheological techniques to paint formulations -- 15. Examples of the flow properties of some commercial paints -- References -- Part III: The formulation of food colloids -- 16. Introduction to the formulation of food colloids -- 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases -- 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants -- 19. Surfactant association structures, microemulsions and emulsions in food -- 20. Rheology of food emulsions -- 21. Foam formulations in food -- 22. Food rheology and mouthfeel -- 23. Practical applications of food colloids -- References "]
[{"$nulls":4},"-- Index"]