"The textbook seeks to bring readers with no prior knowledge or experience in interfacial phenomena, colloid science or nanoscience to the point where they can comfortably enter the current scientific and technical literature in the area. Designed as a pedagogical tool, this boo…
"The textbook seeks to bring readers with no prior knowledge or experience in interfacial phenomena, colloid science or nanoscience to the point where they can comfortably enter the current scientific and technical literature in the area. Designed as a pedagogical tool, this boo…
"The textbook seeks to bring readers with no prior knowledge or experience in interfacial phenomena, colloid science or nanoscience to the point where they can comfortably enter the current scientific and technical literature in the area. Designed as a pedagogical tool, this boo…
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical chara…
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. Gums and Stabilisers for the Food Industry 13 presents the latest research from leading experts in the field including: * Biochemical chara…
Volume IV (2005) covers preparation, characterization of colloids, stability and interaction between pairs of particles, and in concentrated systems, their rheology and dynamics. This volume contains two chapters written, or co-authored by J. Lyklema and edited contributions by …
