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Table of Contents
- Preface
- Contents
- Part I: The formulation of agrochemicals
- 1. Introduction to the formulation of agrochemicals
- 2. Formulation of emulsifiable concentrates
- 3. Formulation of emulsion concentrates
- 4. Formulation of suspension concentrates
- 5. Oil-based suspension concentrates
- 6. Formulation of suspoemulsions
- 7. Formulation of controlled-release systems
- 8. Formulation of adjuvants
- References
- Part II: The formulation of paints and coatings
- 9. Formulation of paints and coatings
- 10. Formulation of film formers
- 11. Formulation of pigment dispersions for paint application
- 12. Enhancement of particle deposition and adhesion in paints and coatings
- 13. Control of the rheology of paint formulations
- 14. Application of rheological techniques to paint formulations
- 15. Examples of the flow properties of some commercial paints
- References
- Part III: The formulation of food colloids
- 16. Introduction to the formulation of food colloids
- 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases
- 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants
- 19. Surfactant association structures, microemulsions and emulsions in food
- 20. Rheology of food emulsions
- 21. Foam formulations in food
- 22. Food rheology and mouthfeel
- 23. Practical applications of food colloids
- References
- Index
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