Tadros, Tharwat F. <br/><br/>
Interfacial Phenomena and Colloid Stability :  Industrial Applications. 

 - 1st ed. 
 - 1 online resource (418 pages) 
<br/><br/>Intro -- Preface -- General introduction -- 1 Cosmetics and personal care -- 1.1 Introduction -- 1.2 Surfactants used in cosmetic formulations -- 1.3 Interaction forces and their combination -- 1.4 Cosmetic emulsions -- 1.5 Self-assembly structures in cosmetic formulations -- 1.5.1 Structure of liquid crystalline phases -- 1.5.2 Hexagonal phase -- 1.5.3 Micellar cubic phase -- 1.5.4 Lamellar phase -- 1.5.5 Discontinuous cubic phases -- 1.5.6 Reversed structures -- 1.6 Driving force for liquid crystalline phases formation -- 1.7 Polymeric surfactants in cosmetic formulations -- 1.8 Nanoemulsions in cosmetics -- 1.9 Multiple emulsions in cosmetics -- 1.10 Liposomes and vesicles in cosmetics -- 1.11 Shampoos and gels -- 1.12 Hair conditioners -- 1.12.1 Surface properties of hair -- 1.13 Sunscreen dispersions for UV protection -- 1.14 Color cosmetics -- 1.15 Industrial examples of cosmetics and personal care formulations -- 1.15.1 Shaving formulations -- 1.15.2 Bar soaps -- 1.15.3 Liquid hand soaps -- 1.15.4 Bath oils -- 1.15.5 Foam (or bubble) baths -- 1.15.6 After bath preparations -- 1.15.7 Skin care products -- 1.15.8 Hair care formulations -- 1.15.9 Sunscreens -- 1.15.10 Make-up products -- 2 Interfacial aspects of pharmaceutical systems -- 2.1 Introduction -- 2.2 Disperse systems -- 2.2.1 Thermodynamic considerations -- 2.2.2 Kinetic stability of disperse systems and the general stabilization mechanisms -- 2.2.3 Steric stabilization -- 2.3 Nanodispersions -- 2.3.1 Nanoemulsions -- 2.3.2 Nanosuspensions -- 2.4 Surface activity and colloidal properties of drugs -- 2.5 Naturally occurring micelle forming systems -- 2.6 Biological implications of the presence of surfactants in pharmaceutical formulations -- 2.7 Solubilized systems -- 2.7.1 Experimental methods of studying solubilization -- 2.7.2 Mobility of solubilizate molecules. 2.7.3 Factors affecting solubilization -- 2.8 Liposomes and vesicles in pharmacy -- 2.8.1 Stabilization of liposomes by incorporation of block copolymers -- 2.9 Liquid Crystalline Phases and Microemulsions -- 2.10 Solid lipid nanoparticles (SLN) -- 2.11 Polymer gels, microgels, and capsules -- 2.12 Solid polymer nanoparticles -- 2.13 Nanoparticles, drug delivery and drug targeting -- 2.13.1 The reticuloendothelial system (RES) -- 2.13.2 Influence of particle characteristics -- 2.13.3 Surface modified polystyrene particles as model carriers -- 2.13.4 Biodegradable polymeric carriers -- 3 Interfacial aspects of agrochemical formulations -- 3.1 Introduction -- 3.2 Surfactants used in agrochemical formulations -- 3.2.1 Anionic surfactants -- 3.2.2 Cationic surfactants -- 3.2.3 Amphoteric (zwitterionic) surfactants -- 3.2.4 Nonionic surfactants -- 3.2.5 Alcohol ethoxylates -- 3.2.6 Alkyl phenol ethoxylates -- 3.2.7 Fatty acid ethoxylates -- 3.2.8 Sorbitan esters and their ethoxylated derivatives (Spans and Tweens) -- 3.2.9 Ethoxylated fats and oils -- 3.2.10 Amine ethoxylates -- 3.2.11 Surfactants derived from mono- and polysaccharides -- 3.2.12 Specialty surfactants - Fluorocarbon and silicone surfactants -- 3.2.13 Polymeric surfactants: Ethylene oxide-propylene oxide co-polymers (EO/PO) -- 3.3 Properties of surfactant solutions -- 3.3.1 Solubility-temperature relationship for surfactants -- 3.4 Interfacial aspects of agrochemical formulations -- 3.4.1 Equilibrium adsorption of surfactants at the air/liquid and liquid/liquid interface -- 3.4.2 Dynamic processes of adsorption -- 3.5 Adsorption of surfactants and polymeric surfactants at the solid/liquid interface -- 3.6 Interaction forces between particles or droplets in agrochemical dispersions (suspension concentrates or emulsions, EW's) and their role in colloid stability. 3.7 Emulsion concentrates (EW's) -- 3.7.1 Formation of emulsions -- 3.7.2 Selection of emulsifiers -- 3.7.3 Emulsion stability -- 3.7.4 Experimental methods for assessment of emulsion stability -- 3.8 Suspension concentrates -- 3.8.1 Preparation of suspension concentrates and the role of surfactants/dispersing agents -- 3.8.2 Control of the physical stability of suspension concentrates -- 3.8.3 Characterization of suspension concentrates and assessment of their long-term physical stability -- 3.9 Microemulsions in agrochemical formulations -- 3.10 Controlled-release formulations -- 3.11 Adjuvants in agrochemicals -- 4 Interfacial aspects of paints and coatings -- 4.1 Introduction -- 4.2 Emulsion, dispersion and suspension polymerization -- 4.2.1 Emulsion polymerization -- 4.2.2 Dispersion polymerization -- 4.3 Pigment dispersion -- 4.3.1 Wetting of powder aggregates and agglomerates -- 4.3.2 Breaking of aggregates and agglomerates (deagglomeration) -- 4.3.3 Classification of dispersants -- 4.4 Assessment and selection of dispersants -- 4.4.1 Adsorption isotherms -- 4.4.2 Measurement of dispersion and particle size distribution -- 4.5 Wet milling (Comminution) -- 4.5.1 Bead mills -- 4.5.2 Principle of operation of bead mills -- 4.6 Rheology of paints -- 4.7 Examples of the flow properties of some commercial paints -- 5 Interfacial aspects of food colloids -- 5.1 Introduction -- 5.2 Interaction between food-grade surfactants and water -- 5.2.1 Liquid crystalline structures -- 5.2.2 Binary phase diagrams -- 5.2.3 Ternary phase diagrams -- 5.3 Monolayer formation -- 5.4 Liquid crystalline phases and emulsion stability -- 5.5 Proteins -- 5.5.1 Interfacial properties of proteins at the liquid/liquid interface -- 5.5.2 Proteins as emulsifiers -- 5.6 Protein-polysaccharide interactions in food colloids -- 5.7 Polysaccharide-surfactant interactions. 5.8 Surfactant association structures, microemulsions and emulsions in food -- 5.9 Rheology of food emulsions -- 5.9.1 Interfacial rheology -- 5.9.2 Bulk rheology of emulsions -- 5.9.3 Rheology of microgel dispersions -- 5.9.4 Fractal nature of the aggregated network -- 5.10 Food rheology and mouth feel -- 5.10.1 Mouth feel of foods - role of rheology -- 5.10.2 Break-up of Newtonian liquids -- 5.10.3 Break-up of non-Newtonian liquids -- 5.10.4 Complexity of flow in the oral cavity -- 5.10.5 Rheology-texture relationship -- 5.11 Practical applications of food colloids -- Index. 
<br/><br/><label>ISBN: </label>9783110366471 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chemistry, Technical.<br/>Colloids -- Industrial applications.<br/>Solid-liquid interfaces.<br/>Surfaces (Technology) -- Analysis.
<br/><br/><label>Index Terms--Genre/Form: </label><br/>Electronic books.
<br/><br/><label>LC Class. No.: </label>TP156.S95 T33 2015