Influence of Sugars and Surface Properties on Wettability and Adhesion of Starch-Based Model Suspensions on Polytetrafluoroethylene (PTFE) and Polyethylene Terephthalate (PET) Surfaces

In food drying processes such as cast-tape drying, refractance window, and drum drying, spreading food suspensions on hydrophobic surfaces is critical. This study investigated the effects of low-molar-mass sugars (glucose, sucrose, and fructose) on the rheology and surface tension of cassava starch...

Бүрэн тодорхойлолт

Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Ana Caroline Frabetti, Jaqueline Oliveira de Moraes, Vanessa Jury, Lionel Boillereaux, João Borges Laurindo
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2025-06-01
Цуврал:	Foods
Нөхцлүүд:	adhesion polyethylene terephthalate roughness sugar content polytetrafluoroethylene wettability
Онлайн хандалт:	https://www.mdpi.com/2304-8158/14/12/2033
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!