Côd QR

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...

Disgrifiad llawn

Wedi'i Gadw mewn:
Prif Awduron: Ana Caroline Frabetti, Jaqueline Oliveira de Moraes, Vanessa Jury, Lionel Boillereaux, João Borges Laurindo
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: MDPI AG 2025-06-01
Cyfres:Foods
Pynciau:
adhesion
polyethylene terephthalate
roughness
sugar content
polytetrafluoroethylene
wettability
Mynediad Ar-lein:https://www.mdpi.com/2304-8158/14/12/2033
Tagiau: Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!

Eitemau Tebyg