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[null,"1.","Record Nr.",null,"UNINA9910814793403321"]
[null,null,"Autore",null,"Tadros Tharwat F."]
[null,null,"Titolo",null,"Handbook of colloid and interface science . Volume 4 Industrial applications II : agrochemicals, paints, coatings and food systems / / Tharwat F. Tadros"]
[null,null,"Pubbl/distr/stampa",null,"Berlin, [Germany] ; ; Boston, [Massachusetts] : , : De Gruyter, , 2018"]
[{"$nulls":4},"©2018"]
[null,null,"ISBN",null,"3-11-057833-6"]
[null,null,"Descrizione fisica",null,"1 online resource (360 pages)"]
[null,null,"Collana",null,"De Gruyter Reference"]
[null,null,"Disciplina",null,"610.28"]
[null,null,"Soggetti",null,"Colloids - Biotechnology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Includes index."]
[null,null,"Nota di contenuto",null,"Frontmatter -- Preface -- Contents -- Part I: Colloid and interface science in agrochemical formulations -- 1. Surfactants used in agrochemical formulations and their solution properties -- 2. Emulsion concentrates (EWs) -- 3. Suspension concentrates (SCs) -- 4. Suspoemulsions -- 5. Oil-based suspension concentrates -- 6. Microemulsions in agrochemicals -- 7. Controlled-release formulations -- 8. Interfacial aspects of agrochemical spray formulations -- Part II: Colloid and interface science in paints and coatings -- 9. General introduction -- 10. Emulsion, dispersion and suspension polymerization preparation of polymer colloids and their stabilization -- 11. Pigment dispersion and the role of surfactants in wetting -- 12. Breaking of aggregates and agglomerates (deagglomeration) and size reduction -- 13. Rheology of paint formulations -- Part III: Colloid and interface science in food colloids -- 14. Interaction between food-grade surfactants and water -- 15. Proteins as emulsifiers and their interaction with polysaccharides -- 16. Surfactant association structures, microemulsions and emulsions in food -- 17. Rheology of food emulsions -- 18. Food rheology and mouth feel -- Index"]
[null,null,null,"Sommario/riassunto","Volume 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 "]
[{"$nulls":4},"industries."]