Emulsion science and technology has been used for many years to create a diverse range
of commercial products, including pharmaceuticals, foods, agrochemicals, lubricants …

In the past several decades, aqueous polymeric dispersions prepared by means of
polymerization processes in dispersed media to produce polymeric particles having …

This book covers the formation, properties, characterization, and application of different
kinds of colloidal delivery systems that can be utilized within the food industry, including …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Given the ubiquity of natural clay minerals, the most likely interaction of nanoparticles
released into an aquatic environment will be with suspended clay minerals. Thus, the …

Consumer concerns about synthetically derived food additives have increased current
research efforts to find naturally occurring alternatives. This review focuses on a group of …

Abstract Titanium dioxide (TiO 2) nanoparticles (NPs) have been widely used in industrial
and consumer products. Comprehensive and accurate detection, characterization, and …

Homoaggregation of dispersed particles, ie, aggregation of particles of the same shape,
charge, size, and composition, is a well-studied field and various theoretical and …

Heteroaggregation behavior of gold nanospheres (AuNS) in presence of pluronic acid (PA)
modified single-walled carbon nanotubes (PA-SWNTs) was systematically studied for a wide …

Getting control over the valency of colloids is not trivial and has been a long-desired goal for
the colloidal domain. Typically, tuning the preferred number of neighbors for colloidal …