Outcomes of this lecture 1- Definition and Classification of Emulsion 2- Pharmaceutical and medical application of Emulsion 3- Theories of Emulsification.
Properties of Emulsions and Foams FDSC400. Goals Properties of emulsions –Type –Size –Volume fraction Destabilization of emulsions –Creaming –Flocculation.
Dispersed Systems FDSC400 2004 Version. Goals Scales and Types of Structure in Food Surface Tension Curved Surfaces Surface Active Materials Charged Surfaces.
