13. Control of the rheology of paint formulations

Chapters in this book

1. Frontmatter i
2. Preface v
3. Contents ix
4. Part I: The formulation of agrochemicals
5. 1. Introduction to the formulation of agrochemicals 3
6. 2. Formulation of emulsifiable concentrates 9
7. 3. Formulation of emulsion concentrates 15
8. 4. Formulation of suspension concentrates 35
9. 5. Oil-based suspension concentrates 59
10. 6. Formulation of suspoemulsions 71
11. 7. Formulation of controlled-release systems 79
12. 8. Formulation of adjuvants 89
13. References 113
14. Part II: The formulation of paints and coatings
15. 9. Formulation of paints and coatings 117
16. 10. Formulation of film formers 125
17. 11. Formulation of pigment dispersions for paint application 141
18. 12. Enhancement of particle deposition and adhesion in paints and coatings 167
19. 13. Control of the rheology of paint formulations 177
20. 14. Application of rheological techniques to paint formulations 193
21. 15. Examples of the flow properties of some commercial paints 203
22. References 207
23. Part III: The formulation of food colloids
24. 16. Introduction to the formulation of food colloids 211
25. 17. Interaction between food-grade agent surfactants and water and structure of the liquid crystalline phases 215
26. 18. Formulation of food emulsions using proteins and protein/polysaccharides and polysaccharide/surfactants 229
27. 19. Surfactant association structures, microemulsions and emulsions in food 239
28. 20. Rheology of food emulsions 245
29. 21. Foam formulations in food 255
30. 22. Food rheology and mouthfeel 267
31. 23. Practical applications of food colloids 279
32. References 283
33. Index 285