Emulsions - A Fundamental and Practical Approach : Proceedings of the NATO Advanced Research Workshop Held in Bergen, Norway, June 24-25, 1991

Emulsion stability, S.E. Friberg; adsorbed protein layers in food emulsions, E. Dickinson; emulsions in the food industry, K. Larsson; adsorption structures in food emulsions, B. Bergenstahl et al; the role of low-polar emulsifiers in protein-stabilized food emulsions, N. Krog; surfactant induced flocculation of emulsions, M.P. Aronson; the resolution of emulsions, including crude oil emulsions, in relation to HLB behaviour, R. Aveyard et al; interfacial rheology of surfactant solutions, J.C. Earnshaw and A.C. McLaughlin; studies of interactions between surfaces immersed in crude oils, H.K. Cristenson; interfacial aspects of water-in-crude oil emulsions stability, A.J. McMahon; water-in-crude oil emulsions from the Norwegian continental shelf Part VI diffuse reflectance Fourier transform infrared characterization of interfacially active fractions from North Sea crude oils, Li Mingyuan et al; rheological properties of emulsion systems, Th.F. Tadros; pharmaceutical emulsions and creams, H.E. Junginger; perfluorochemical emulsions as blood substitutes, R.J. Kaufman; characterization of niosomes, J.A. Bouwstra et al; self-diffusion studies of emulsion systems; droplet sizes and microstructure of the continuous phase, O. Soderman et al; organic ions as demulsifiers, M. Jansson; surface forces and emulsifiers, P. Stenius et al.