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Books Books 21 - 30 of about 45 related to The Colloidal Domain: Where Physics, Chemistry, Biology, and Technology Meet.    

Principles of Colloid and Surface Chemistry, Third Edition, Revised and Expanded

Paul C. Hiemenz, Raj Rajagopalan - Science - 1997 - 672 pages
This work aims to familiarize students with the fundamentals of colloid and surface science, from various types of colloids and colloidal phenomena, and classical and modern ...
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Physical Chemistry of Foods

Pieter Walstra - Technology & Engineering - 2002 - 832 pages
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the ...
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Emulsion Science: Basic Principles

Fernando Leal-Calderon, Véronique Schmitt, Jerôme Bibette - Technology & Engineering - 2007 - 240 pages
This book gives an overview of the most recent advances in emulsion science, from the preparation to the destruction of these materials. This book is intended for a large ...
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Disperse Systems

Makoto Takeo - Science - 1999 - 328 pages
Interesting applications for disperse systems exist in many areas of modern technology. Weight and cost savings achieved in engineered foams for complex designs and computer ...
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Soft Matter Physics

Mohamed Daoud, Claudine E. Williams - Science - 1999 - 320 pages
In a liquid crystal watch, the molecules contained within a thin film of the screen are reorientated each second by extremely weak electrical signals. Here is a fine example of ...
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Basic Principles of Colloid Science

Douglas Hugh Everett - Science - 1988 - 243 pages
Annotation Stresses the widespread occurrence of colloids. Industrial applications of colloid technology are outlined. Annotation(c) 2003 Book News, Inc., Portland, OR ...
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Introduction to the Physical Chemistry of Foods

Christos Ritzoulis - Science - 2013 - 224 pages
Introduction to the Physical Chemistry of Foods provides an easy-to-understand text that encompasses the basic principles of physical chemistry and their relationship to foods ...
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