Emulsions occur either as end products or during the processing of products in a range of areas including food, agrochemical, pharmaceutical, paint and oil industries. This work aims to provide quantitative understanding of emulsions. It provides a comprehensive description of both the scientific principles in the field of the latest advances in research in this areas of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel-emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of experts in the field, and covers both experimental and theoretical approaches.