GRADUATE SCHOOL OF NATURAL AND APPLIED SCIENCES / FOOD ENGINEERING / GDM7113 - FOOD COLLOIDS

Contents Of The Courses in a weekly Period

Week 
Subjects 
Sources 
1Interfacial Phenomena:Orientation and adsorption at the interface[1] p. 29-33
2Surface Activity [1] p. 33-56
3Surface Tension [1] p. 33-56, [2] p. 13-47
4Surface Tension and Measurement [1] p. 38-56, [2] p. 13-47
5Colloidal Systems [1] p. 83-96, [2] p. 91-163, [3] p. 22-87
6Colloidal Systems[1] p. 83-96, [2] p. 91-163, [3] p. 22-87
7Colloidal Systems[1] p. 83-96, [2] p. 91-163, [3] p. 22-87
8Colloidal Surface Phenomena[2] p. 91-163, [3] p. 22-87
9Colloidal Surface Phenomena[2] p. 91-163, [3] p. 22-87
10Colloidal Surface Phenomena [2] p. 91-163, [3] p. 22-87
11Stability of Colloidal Systems[2] p. 91-163, [3] p. 22-87
12Stability of Colloidal Systems[2] p. 91-163, [3] p. 22-87
13Stability of Colloidal Systems[2] p. 91-163, [3] p. 22-87
14Degradation of Colloidal Systems [2] p. 91-163, [3] p. 22-87