From Colloidal Particles at Liquid Interfaces

Chapter List

Chapter 5: Particle-Laden Interfaces Rheology, Coalescence, Adhesion and Buckling
Chapter 6: Solids-Stabilized Emulsions A Review
Chapter 7: Novel Materials Derived from Particles Assembled on Liquid Surfaces
Chapter 8: Interfacial Particles in Food Emulsions and Foams Eric Dickinson
Chapter 9: Collection and Attachment of Particles by Air Bubbles in Froth Flotation
Chapter 10: Antifoam Effects of Solid Particles, Oil Drops and Oil Solid Compounds in Aqueous Foams
Chapter 11: Metal Foams Towards High-Temperature Colloid Chemistry
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Topics of Interest

Gerald G. Fuller, a Edward J. Stancik a and Sonia Melle b a Department of Chemical Engineering, Stanford University, Stanford, CA 94305-5025, USA b Departamento de ptica, Facultad de...

Eric Dickinson Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK 8.1 Introduction Many food colloids are stabilized, at least in part, by the presence of...

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Nikolai D. Denkov and Krastanka G. Marinova Laboratory of Chemical Physics and Engineering, Faculty of Chemistry, Sofia University, 1164 Sofia, Bulgaria 10.1 Introduction 10.1.1 The...