Difference between revisions of "Thin "soft" films and colloidal stability"

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[[Food as soft matter]]
 
[[Food as soft matter]]
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==Extended Reading==
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*Derjaguin (1989)
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**Chapter 1. Historical review
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**Chapter 2. Basic types of stability of colloidal systems
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**Chapter 3. Equilibrium and disjoining pressure of thin layers
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*Napper
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**Chapter 2. Stabilization by attached polymer: Steric stabilization
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**Chapter 7. Thermodynamically limited steric stabilizations
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**Chapter 15. The effects of free polymer on colloidal stability
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*Norde; Chapter 16. Stability of lyophobic colloids against aggregation
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*Russel (1987)
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**Chapter 2. Flocculation or equilibrium phase separation? 
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*Russel (1989)
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**Chapter 6. Forces due to soluble polymer
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**Chapter 9. Polymeric stabilization
  
  

Revision as of 22:01, 5 January 2009

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Introduction

"It may be said that studies of the coagulation resistance of colloids have been responsible for the creation of a new science - the science of surface forces and their manifestations in the properties of thin (but polymolecular) layers. In turn, research in this new field of knowledge has contributed to neighboring sciences: studies of molecular forces, liquid crystals, electrochemistry, mass transport theory, certain branches of nonequilibrium thermodynamics, biophysics, hydraulic engineering, and soil science and the science of the earth's crust. It is natural, therefore, to combine in one book the problems of colloid stability and the stability of thin films."

B.V. Derjaguin, Theory of stability of colloids and thin films, Consultants Bureau: New York; 1989.

Topics

Surface energies

Attraction - Dispersion energies

Repulsion - Steric(entropic)

Repulsion - Electrocratic

Repulsion - Electrosteric

Food as soft matter

Extended Reading

  • Derjaguin (1989)
    • Chapter 1. Historical review
    • Chapter 2. Basic types of stability of colloidal systems
    • Chapter 3. Equilibrium and disjoining pressure of thin layers
  • Napper
    • Chapter 2. Stabilization by attached polymer: Steric stabilization
    • Chapter 7. Thermodynamically limited steric stabilizations
    • Chapter 15. The effects of free polymer on colloidal stability
  • Norde; Chapter 16. Stability of lyophobic colloids against aggregation
  • Russel (1987)
    • Chapter 2. Flocculation or equilibrium phase separation?
  • Russel (1989)
    • Chapter 6. Forces due to soluble polymer
    • Chapter 9. Polymeric stabilization


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