Emulsions

The fundamental side of this book covers general aspects of stability, interfacial absorption 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 absorption). The mechanisms underlying the resolution of water are of crucial importance in the study of water-in-crude-oil emulsions. The book therefore discusses the characterization of the stabilizing asphaltene fraction, the physicochemical properties of destabilizing surfactants, and the interplay between asphaltenes and waxes at the W/O interface.
The structures of pharmaceutical emulsions and creams are characterized, as well as nonionic vesicle drug administration systems. Finally, fluorocarbon emulsions acting as blood substitutes are also discussed.