Rheology Essentials of Cosmetic and Food Emulsions Book

Rheology Essentials of Cosmetic and Food Emulsions

  • Author : Rüdiger Brummer
  • Publisher : Springer Science & Business Media
  • Release Date : 2006-05-27
  • Genre: Technology & Engineering
  • Pages : 180
  • ISBN 10 : 9783540290872

Rheology Essentials of Cosmetic and Food Emulsions Excerpt :

Cosmetic emulsions exist today in many forms for a wide variety of applications, including face and hand creams for normal, dry or oily skin, body milks and lotions, as well as sun-block products. Keeping track of them and their properties is not always easy despite informative product names or partial names (e.g. hand or face cream) that clearly indicate their use and properties. This practical manual provides a detailed overview that describes the key properties and explains how to measure them using modern techniques. Written by an expert in flows and flow properties, it focuses on the application of rheological (flow) measurements to cosmetic and food emulsions and the correlation of these results with findings from other tests. Beginning with a brief history of rheology and some fundamental principles, the manual describes in detail the use of modern viscometers and rheometers, including concise explanations of the different available instruments. But the focus remains on practical everyday lab procedures: how to characterize cosmetic and food emulsions with different rheological tests such as temperature, time, stress and strain, both static and dynamic. Also the critical topic of how the results correlate with other important product characteristics, for instance, skin sensation, pumping performance, stability etc. is carefully explored. Many pictures, illustrations, graphs and tables help readers new to the measurement of cosmetic emulsions in their daily work as well as to the more experienced who seek additional special tips and tricks.

Rheology of Emulsions Book

Rheology of Emulsions

  • Author : Philip Sherman
  • Publisher : Pergamon
  • Release Date : 1963
  • Genre: Emulsions
  • Pages : 176
  • ISBN 10 : UCAL:B4079130

Rheology of Emulsions Excerpt :

Emulsion Formation and Stability Book

Emulsion Formation and Stability

  • Author : Tharwat F. Tadros
  • Publisher : John Wiley & Sons
  • Release Date : 2013-06-04
  • Genre: Science
  • Pages : 272
  • ISBN 10 : 9783527647965

Emulsion Formation and Stability Excerpt :

The importance of emulsification techniques, their use in the production of nanoparticles for biomedical applications as well as application of rheological techniques for studying the interaction between the emulsion droplets is gathered in this reference work. Written by some of the top scientists within their respective fields, this book covers such topics as emulsions, nano-emulsions, nano-dispersions and novel techniques for their investigation. It also considers the fundamental approach in areas such as controlled release, drug delivery and various applications of nanotechnology.

An Introduction to Rheology Book
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An Introduction to Rheology

  • Author : Howard A. Barnes
  • Publisher : Elsevier
  • Release Date : 1989-06
  • Genre: Science
  • Pages : 214
  • ISBN 10 : 0444871403

An Introduction to Rheology Excerpt :

This text introduces the subject of rheology in terms understandable to non-experts and describes the application of rheological principles to many industrial products and processes.

Product Design and Engineering Book

Product Design and Engineering

  • Author : Ulrich Bröckel
  • Publisher : John Wiley & Sons
  • Release Date : 2013-08-02
  • Genre: Technology & Engineering
  • Pages : 372
  • ISBN 10 : 9783527654765

Product Design and Engineering Excerpt :

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 Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement and prediction techniques, and numerous applications from cosmetic up to food industry. Recommended reading for process, pharma and chemical engineers, chemists in industry, and those working in the pharmaceutical, food, cosmetics, dyes and pigments industries.

Rheology of Dispersions Book

Rheology of Dispersions

  • Author : Tharwat F. Tadros
  • Publisher : John Wiley & Sons
  • Release Date : 2011-07-18
  • Genre: Science
  • Pages : 216
  • ISBN 10 : 9783527632398

Rheology of Dispersions Excerpt :

A dispersion is a system of unmixable phases in which one phase is continuous and at least one is finely distributed. Examples are found in many industrial applications, including emulsions, suspensions, foams, and geld. The control of their flow characteristics - rheology - is essential in their preparation, long-term physical stability and application. Filling the need for a practical, up-to-date book connecting the stability/instability of the dispersion to its rheological behavior, this title aids in understanding the principles of rheology and the techniques that can be applied. From the contents: * General Introduction * Interparticle Interactions and Their Combination * Principles of Viscoelastic Behavior * Rheology of Suspensions * Rheology of Emulsions * Rheology of Modifiers, Thickeners, and Gels * Use of Rheological Measurements for Assessment and Prediction of the Long-Term Physical Stability of Formulations (Creaming and Sedimentation)

Rheology of Particulate Dispersions and Composites Book

Rheology of Particulate Dispersions and Composites

  • Author : Rajinder Pal
  • Publisher : CRC Press
  • Release Date : 2006-11-22
  • Genre: Science
  • Pages : 440
  • ISBN 10 : 9781420016048

Rheology of Particulate Dispersions and Composites Excerpt :

Rheology of Particulate Dispersions and Composites provides comprehensive coverage of fundamental principles and equations that govern the rheology for particulate dispersions and two-phase solid composites. The rheological properties of suspensions, emulsions, bubbly liquids (foams) and other dispersions appear alongside those of solid comp

Emulsions Book


  • Author : Johan Sjöblom
  • Publisher : Springer Science & Business Media
  • Release Date : 2012-12-06
  • Genre: Science
  • Pages : 302
  • ISBN 10 : 9789401124607

Emulsions Excerpt :

Proceedings of the NATO Advanced Research Workshop, Bergen, Norway, June 24-25, 1991

Cellulose Nanoparticles Volume 1 Book

Cellulose Nanoparticles Volume 1

  • Author : Janet Scott
  • Publisher : Royal Society of Chemistry
  • Release Date : 2021-07-09
  • Genre: Science
  • Pages : 651
  • ISBN 10 : 9781788017930

Cellulose Nanoparticles Volume 1 Excerpt :

Cellulose Nanoparticles: Chemistry and Fundamentals covers the synthesis, characterization and processing of cellulose nanomaterials.

Surfactants Book


  • Author : Laurier L. Schramm
  • Publisher : Cambridge University Press
  • Release Date : 2000-03-23
  • Genre: Science
  • Pages : 633
  • ISBN 10 : 9780521640671

Surfactants Excerpt :

This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.

Emulsions Book


  • Author : Johan Sjöblom
  • Publisher : Springer Science & Business Media
  • Release Date : 1992
  • Genre: Science
  • Pages : 322
  • ISBN 10 : 0792316185

Emulsions Excerpt :

The fundamental side of this book covers general aspects of stability, interfacial adsorption mechanisms, interfacial rheology, direct measurements of surface forces and the bulk rheological properties of emulsions, and self-diffusion properties as measured by NMR. The applications side covers the fields of food, crude oil and pharmaceutical emulsions. A central topic in the study of food emulsions is the role played by proteins at the water/oil interface, their conformations, and the mechanism by which they can be replaced at the interface (competitive adsorption).

Proceedings of the Iberian Meeting on Rheology  IBEREO 2019  Book

Proceedings of the Iberian Meeting on Rheology IBEREO 2019

  • Author : Francisco José Galindo-Rosales
  • Publisher : Springer Nature
  • Release Date : 2019-08-20
  • Genre: Technology & Engineering
  • Pages : 182
  • ISBN 10 : 9783030277017

Proceedings of the Iberian Meeting on Rheology IBEREO 2019 Excerpt :

This book presents the proceedings of IBEREO 2019. This conference addresses the most recent trends in rheology with a special emphasis on both basic science and industrial applications. Papers presented cover different perspectives, like experimental, theoretical and numerical. Topics include Microfluidics and microrheology, Food, Cosmetics and Pharmaceutical Products; Suspensions and Colloids; Rheometry and Experimental Methods; and Polymers and Biopolymers.

Advances in Food Rheology and Its Applications Book

Advances in Food Rheology and Its Applications

  • Author : Jasim Ahmed
  • Publisher : Woodhead Publishing
  • Release Date : 2022-09-13
  • Genre: Technology & Engineering
  • Pages : 786
  • ISBN 10 : 9780128239841

Advances in Food Rheology and Its Applications Excerpt :

Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition presents the latest advances in the measurement and application of food rheology, one of the most important tools for food companies when characterizing ingredients and final products, and a predictor of product performance and consumer acceptance. This second edition provides coverage of new rheological measurement techniques, including ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling, including coverage of mathematical modeling of rheological properties. As the range of food products has also broadened as a result of consumer demands and preference, this second edition includes a series of new chapters on dairy and plant-based foods. The amalgamation between food texture and sensory attributes will also be addressed. In addition, coverage of the correlation between rheological behavior and modeling of the fluid in a human stomach and food digestion will be assessed. A special focus has given on rheology of gel systems, including, food hydrogels, bigel and organogels. Written for food scientists, food technologists, sensory scientists, and others working in academia and industry, Advances in Food Rheology and Its Applications: Development in Food Rheology, Second Edition will be a welcomed and updated reference. Considers the impact of artificial intelligence and machine vision on rheological characterization and process control Presents ultrasonic measurements of rheological properties of food and NMR approach, and precision in data handling Covers thermodynamic approach of rheology and interfacial rheology Explains various gel systems rheology, including bogels and organogo gels

Practical Food Rheology Book

Practical Food Rheology

  • Author : Ian T. Norton
  • Publisher : John Wiley & Sons
  • Release Date : 2010-12-01
  • Genre: Technology & Engineering
  • Pages : 320
  • ISBN 10 : 1444391054

Practical Food Rheology Excerpt :

Rheology is fundamentally important in food manufacturing in two major senses. Understanding the way in which a substance moves and behaves is essential in order to be able to transport and mix it during processing. Secondly, the rheology of a product dictates much of the consumer experience, e.g. in relation to texture and mouthfeel. This book doesn’t overwhelm the reader with complex mathematical equations but takes a simple and practically-focused approach, interpreting the implications of rheological data for use in different food systems. Through this approach industry-based food developers / rheologists, students, and academics are given clear, concise interpretation of rheological data which directly relates to actual perceived functionality in the food. The functionality may relate to texture, structure and mouthfeel, and may result as a function of temperature, pH, flocculation, concentration effects, and mixing. The interpretative view is based on the principle that the food rheologist will produce a graph, for example of viscosity or gelation profiling, and then have to extract a practical meaning from it. For example, if viscosity falls with time as a function of pH, this knowledge can be used to tell the customer that the viscosity can be followed with just a pH meter and a stopwatch. Rheological measurements have shown that once the pH has dropped 1 unit after 10 minutes, the viscosity has been halved. This is the type of practical and valuable information for customers of the industrial food rheologist which the book will enable readers to access. Key features: A uniquely practical approach to the often difficult science of food rheology Includes chapters introducing the basics of food rheology before moving on to how data can be usefully and easily interpreted by the food scientist Can be used as a teaching aid on academic or industry-based courses

Nano  and Microencapsulation Book

Nano and Microencapsulation

  • Author : Nedal Abu-Thabit
  • Publisher : BoD – Books on Demand
  • Release Date : 2021-01-27
  • Genre: Science
  • Pages : 292
  • ISBN 10 : 9781839683480

Nano and Microencapsulation Excerpt :

Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug delivery applications as well as rheology and formulations of micro-emulsions for diverse applications. This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.