Formulation Science and Technology: Volume 4 Agrochemicals, Paints and Coatings and Food Colloids

Preface\nContents\nPart I: The formulation of agrochemicals\n1. Introduction to the formulation of agrochemicals\n2. Formulation of emulsifiable concentrates\n3. Formulation of emulsion concentrates\n4. Formulation of suspension concentrates\n5. Oil-based suspension concentrates\n6. Formulation of suspoemulsions\n7. Formulation of controlled-release systems\n8. Formulation of adjuvants\nReferences\nPart II: The formulation of paints and coatings\n9. Formulation of paints and coatings\n10. Formulation of film formers\n11. Formulation of pigment dispersions for paint application\n12. Enhancement of particle deposition and adhesion in paints and coatings\n13. Control of the rheology of paint formulations\n14. Application of rheological techniques to paint formulations\n15. Examples of the flow properties of some commercial paints\nReferences\nPart III: The formulation of food colloids\n16. Introduction to the formulation of food colloids\n17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases\n18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants\n19. Surfactant association structures, microemulsions and emulsions in food\n20. Rheology of food emulsions\n21. Foam formulations in food\n22. Food rheology and mouthfeel\n23. Practical applications of food colloids\nReferences\nIndex