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

The use of ultrasonics as an analytical technique for providing information about the
physicochemical properties of foods is becoming increasingly popular in the food industry …

Ultrasonics is finding increasing use as a tool for characterising emulsions and suspensions.
It can be used to study particle size, disperse phase volume fraction, phase transitions …

We present a theoretical analysis of the acoustic radiation force on a single small spherical
particle, either a thermoviscous fluid droplet or a thermoelastic solid particle, suspended in a …

This book is a comprehensive and practical guide to the use of ultrasonic techniques for the
characterization of fluids. Focusing on ultrasonic velocimetry, the author covers the basic …

Interest in the interaction of acoustic waves with particulate mixtures has a long history—
dating back to the work of Rayleigh in the 19th century. This interest has intensified over the …

Explaining principles essential for the interpretation of data and understanding the real
meaning of the result, this work describes carious methods and techniques used to …

Instruments based on ultrasonic spectrometry are becoming increasingly popular for
determining the droplet size distribution of emulsions. They have major advantages over …

Two key words define the scope of this book:'ultrasound'and'colloids'. Historically, there has
been little real communication between practitioners in these two fields. Although there is a …

This book is an introduction to the physics of suspensions of bubbles, droplets, and solid
particles in both gases and fluids. Rather than treating each combination separately, a …