Product design and engineering : formulation of gels and pastes

"Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemi...

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Bibliographic Details
Corporate Author John Wiley & Sons
Other Authors Bröckel, Ulrich (Editor), Meier, Willi (Editor), Wagner, Gerhard (Editor)
Format Electronic eBook
LanguageEnglish
Published Weinheim : Wiley-VCH, [2013]
Subjects
chemické inženýrství
chemické výrobky
disperzní systémy
emulze
gely
tekutiny
reologie
vlastnosti materiálů
chemical engineering
chemical products
dispersive systems
emulsions
gels
liquids
rheology
materials properties
kolektivní monografie
elektronické knihy
collective monographs
electronic books
Online AccessFull text
ISBN9783527654741
978-3-527-33220-5
Physical Description1 online zdroj (xvii, 354 stran) : ilustrace

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Table of Contents:
  • Introduction / Gerhard Wagner, Willi Meier, Ulrich Bröckel
  • Rheology of Disperse Systems / Norbert Willenbacher, Kristina Georgieva
  • Rheology of Cosmetic Emulsions / Rčudiger Brummer
  • Rheology Modifiers, Thickeners, and Gels / Tharwat F Tadros
  • Use of Rheological Measurements for Assessment and Prediction of the Long-Term Assessment of Creaming and Sedimentation / Tharwat F Tadros
  • Prediction of Thermophysical Properties of Liquid Formulated Products / Michele Mattei, Elisa Conte, Georgios M Kontogeorgis, Rafiqul Gani
  • Sources of Thermophysical Properties for Efficient Use in Product Design / Richard Sass
  • Current Trends in Ionic Liquid Research / Annegret Stark, Martin Wild, Muhammad Ramzan, Muhammad Mohsin Azim, Anne Schmidt
  • Gelling of Plant Based Proteins / Navam Hettiarachchy, Arvind Kannan, Christian Schčafer, Gerhard Wagner
  • Enzymatically Texturized Plant Proteins for the Food Industry / Christian Schčafer
  • Design of Skin Care Products / Wilfried Rčahse
  • Emulsion Gels in Foods / Arjen Bot, Eckhard Flčoter, Heike P Karbstein-Schuchmann, Henelyta Santos Ribeiro.

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