Emulsions and Emulsion Stability

This text brings together all the essential theories on emulsion systems, and examines practical emulsification techniques, including flocculation, creaming, sedimentation and coalescence, as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.

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This is an amalgamation of all the essential theories on emulsion systems. It also examines practical emulsification techniques, which include flocculation, creaming, sedimentation and coalescence, as well as their applications in crude-oil-based emulsions, food emulsions, and alkyd emulsions.;The text provides an extensive overview of the most recent developments in microemulsions, and delineates the differences between microemulsions and macroemulsions.