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Economic conditions. Economic development --- China

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Since 1978, Chinese economy has gone through a continuous and rapid growth of more than 30 years, playing an increasingly important role in global economy. Now Chinese economy has reached a transformation period and confronts major opportunities as well as challenges. Opening with China's history of the past six decades, the book elaborates Chinese economical development since the beginning of the new century, exhibits China's economic achievements and discusses Chinese developmental path. China's economic success and experience are also an important part of human's civilization development.

Economic development --- Since 2000 --- China --- China. --- Economic conditions --- Economic policy

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This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.

Emulsions. --- Chemistry. --- Pharmaceutical technology. --- Food --- Physical chemistry. --- Chemical engineering. --- Industrial Chemistry/Chemical Engineering. --- Pharmaceutical Sciences/Technology. --- Food Science. --- Physical Chemistry. --- Biotechnology. --- Mixtures --- Separation (Technology) --- Food science. --- Chemistry, Physical organic. --- Chemistry, Physical organic --- Chemistry, Organic --- Chemistry, Physical and theoretical --- Science --- Pharmaceutical laboratory techniques --- Pharmaceutical laboratory technology --- Technology, Pharmaceutical --- Technology --- Chemistry, Industrial --- Engineering, Chemical --- Industrial chemistry --- Engineering --- Chemistry, Technical --- Metallurgy --- Food—Biotechnology. --- Chemistry, Theoretical --- Physical chemistry --- Theoretical chemistry --- Chemistry

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This SpringerBrief provides an overview of ultrasonic emulsification and an update on recent advances in developing stable emulsions for the creation of novel drugs and functional foods, with a focus on bioactive delivery in these products. Emulsification is the process of combining two or more immiscible liquids to form a semi-stable mixture. These two liquids generally consist of an organic (oil) phase and an aqueous (water) phase that is stabilized by the addition of an emulsifier. Most common emulsions are of the oil-in-water (O/W) type, but can also be of water-in-oil (W/O) or even multiple emulsion types (i.e. double emulsions) in the form of water-in-oil-in-water (W/O/W) or oil-in-water-in-oil (O/W/O) phases. The formation of an emulsion requires input of energy to distribute the disperse phase in the continuous phase in small-sized droplets that are able to resist instability. There is great interest in the use of ultrasound to produce emulsions, as it is able to do so relatively efficiently and effectively compared to existing techniques such as rotor stator, high-pressure homogenization and microfluidization. The interaction of ultrasound with the hydrocolloids and biopolymers that are often used to stabilize emulsions can offer advantages such as improved stability or greater control of formed droplet size distributions.

Physicochemistry --- Organic reaction mechanisms and kinetics --- Pharmacology. Therapy --- Engineering sciences. Technology --- Food science and technology --- Chemical technology --- thermodynamica --- biopolymeren --- BIT (biochemische ingenieurstechnieken) --- farmacologie --- voedingsleer --- ingenieurswetenschappen --- chemische technologie --- kogellagers --- fysicochemie

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