Agrochemicals, Paints and Coatings and Food ColloidsVolume 4 of Formulation Science and Technology is a survey of the applications of formulations in a variety of fields, based on the theories presented in Volumes 1 and 2. It offers in-depth explanations and a wealth of real-world examples for research scientists, universities, and industry practitioners in the fields of Agrochemicals, Paints and Coatings and Food Colloids. |
Contents
Formulation of suspension concentrates | |
Oilbased suspension concentrates | |
Formulation of suspoemulsions | |
Formulation of controlledrelease systems | |
Formulation of adjuvants | |
Control of the rheology of paint formulations | |
Application of rheological techniques to paint formulations | |
Examples of the flow properties of some commercial paints | |
Introduction to the formulation of food colloids | |
Formulation of food emulsions using proteins and proteinpolysac | |
Surfactant association structures microemulsions and emulsions | |
Rheology of food emulsions | |
Foam formulations in food | |
References | |
Formulation of film formers | |
Formulation of pigment dispersions for paint application | |
Enhancement of particle deposition and adhesion in paints and | |
Food rheology and mouthfeel | |
Practical applications of food colloids | |
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Common terms and phrases
adhesion adsorbed adsorption agent aggregates agrochemical applied aqueous behaviour bubble coalescence colloid components constant contact angle continuous phase creaming crystal curve decrease diffusion dispersion double layer effect elastic electrolyte concentration emulsifier emulsion droplets emulsion polymerization energy equation film flocculation flow foam formation graft copolymer HLB number hydrophilic hydrophobic illustrated in Fig increase interaction interface interfacial tension lamellar latex liquid crystalline phases measurements medium micelles modulus molecular weight monomer nonaqueous nonionic surfactants number of particles obtained occurs Ostwald ripening paint formulation parameters pigment polymer polymeric surfactants polysaccharides pressure produced protein radius reduce repulsion rheology Schematic representation sedimentation shear rate shear thinning shows solid solubility solution solvent spray steric stabilization stress structure surface tension surfactant surfactant concentration suspension concentrates suspension particles suspoemulsions Tadros temperature thickness thixotropy viscoelastic viscosity volume fraction Waals attraction wetting xanthan gum