Rheology Essentials of Cosmetic and Food Emulsions

1. Introduction

2. A Trip Back in Time

3. Skin and its Care

4. Emulsions — Some Theoretical Aspects

5. Basic Physical and Mathematical Principles

6. Measuring Instruments

7. Most Important Test Methods

8. Analysis of Measuring Results and Correlations with Other Tests

9. Interpretation

10. Calibration/Validation

11. Tips and Tricks

12. Definition of Cosmetics

13. Excursion in the World of Food Rheology

14. List of References

DRM-restrictions

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Nyckelord: SCIENCE / Chemistry / General SCI013000