Synopsis--Basic physical-chemical theories are related to FORMULATION PARAMETERS. Designing a product on the basis of these principles aids the chemist in understanding the mechanisms involved, and enables him to modify and alter the physical features and chemical properties of the product to be marketed. The effects of ELECTROKINETIC PHENOM-ENA and of CRITICAL MICELLE CONCENTRATION on a variety of product types are discussed in a manner which provides guidance for future work. The physical-chemical princi-ples of EMULSION formulation are discussed and related to emulsion separation, creaming, and graininess. Particle size, pigment wetting, particle-particle aggregation, and adhesion are related in a physical-chemical manner to typical COSM...
Fast-moving consumer goods (FMCG) companies are being an innovative way to develop successful produc...
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids,...
Most of technological processes used in the food industry are based on mixing processes that are mai...
Many chemical substances or compounds - organic or inorganic, natural or synthetic - are not used in...
Many of the methods used for the study of soluble and insoluble films at the Air-Water and Oil-Water...
Consistency in the stability/structure characteristics of an emulsion is a necessary prerequisite to...
Many pharmaceutical dosage forms are liquids or semi-liquids such as solutions, colloidal systems, s...
Abstract: Emulsions properties depend upon the combined effects of physico-chemical formulation, com...
This paper reviews developments in the first decade since the introduction of chemical product desig...
Physical chemistry covers diverse topics, from biochemistry to materials properties to the developme...
While designing and developing a project for a means of transport, information are necessary on the ...
This overview is an attempt to position product technology as a scientific discipline that covers th...
The theoretical positions about the influence of the outer chemical and physico-chemical effects on ...
The chemical processing industries (CPI) in the developed countries have shifted away from commodity...
Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in...
Fast-moving consumer goods (FMCG) companies are being an innovative way to develop successful produc...
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids,...
Most of technological processes used in the food industry are based on mixing processes that are mai...
Many chemical substances or compounds - organic or inorganic, natural or synthetic - are not used in...
Many of the methods used for the study of soluble and insoluble films at the Air-Water and Oil-Water...
Consistency in the stability/structure characteristics of an emulsion is a necessary prerequisite to...
Many pharmaceutical dosage forms are liquids or semi-liquids such as solutions, colloidal systems, s...
Abstract: Emulsions properties depend upon the combined effects of physico-chemical formulation, com...
This paper reviews developments in the first decade since the introduction of chemical product desig...
Physical chemistry covers diverse topics, from biochemistry to materials properties to the developme...
While designing and developing a project for a means of transport, information are necessary on the ...
This overview is an attempt to position product technology as a scientific discipline that covers th...
The theoretical positions about the influence of the outer chemical and physico-chemical effects on ...
The chemical processing industries (CPI) in the developed countries have shifted away from commodity...
Emulsions are generally made out of two immiscible fluids like oil and water, one being dispersed in...
Fast-moving consumer goods (FMCG) companies are being an innovative way to develop successful produc...
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids,...
Most of technological processes used in the food industry are based on mixing processes that are mai...