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An In-Depth Guide to Oil-in-Water Emulsions

By: (Edited by) Carlos Bravo Diaz

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Ksh 31,150.00

Format: Hardback or Cased Book

ISBN-10: 1536197017

ISBN-13: 9781536197013

Publisher: Nova Science Publishers Inc

Imprint: Nova Science Publishers Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Jun 30th, 2021

Print length: 239 Pages

Weight: 485 grams

Product Classification: Chemistry

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When oil is dispersed in the form of droplets in water in the presence of a suitable surfactant, oil-in-water (O/W) emulsions are formed. They have unique chemical properties covering a wide range of applications from environmental technologies to foodstuffs. In this book, authors discuss the preparation of O/W emulsions and their implications in environmental and food problems, covering hot topics including the composition and spill behaviour of diluted bitumens, the use of O/W emulsions as platforms for the synthesis of waterborne particles, new methods to separate oil from water in oily wastewater, emerging technologies for the preparation of O/W emulsions, control of the oxidative status of lipids in oil by employing antioxidants to minimize lipid oxidation, parameters affecting O/W microbial stability and environmental issues and evaluation of interfacial barriers created by emulsifiers.
When oil is dispersed in the form of droplets in water in the presence of a suitable surfactant, oil-in-water (O/W) emulsions are formed. They have unique chemical properties covering a wide range of applications from environmental technologies to foodstuffs. In this book, authors discuss the preparation of O/W emulsions and their implications in environmental and food problems, covering hot topics including the composition and spill behaviour of diluted bitumens, the use of O/W emulsions as platforms for the synthesis of waterborne particles, new methods to separate oil from water in oily wastewater, emerging technologies for the preparation of O/W emulsions, control of the oxidative status of lipids in oil by employing antioxidants to minimize lipid oxidation, parameters affecting O/W microbial stability and environmental issues and evaluation of interfacial barriers created by emulsifiers.

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