奶油
乳状液
奥斯特瓦尔德成熟
聚结(物理)
絮凝作用
流变学
粘弹性
化学工程
皮克林乳液
材料科学
化学
纳米技术
复合材料
物理
工程类
天体生物学
标识
DOI:10.1002/9783527647941.ch1
摘要
This chapter contains sections titled: Introduction Industrial Applications of Emulsions Physical Chemistry of Emulsion Systems Thermodynamics of Emulsion Formation and Breakdown Interaction Energies (Forces) between Emulsion Droplets and Their Combinations Adsorption of Surfactants at the Liquid/Liquid Interface Selection of Emulsifiers Creaming or Sedimentation of Emulsions Flocculation of Emulsions Ostwald Ripening Emulsion Coalescence Rheology of Emulsions Bulk Rheology of Emulsions Experimental ηr − ϕ Curves Viscoelastic Properties of Concentrated Emulsions References
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