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Validation of a Novel Technique and Evaluation of the Surface Free Energy of Food
Characterizing the physical properties of a surface is largely dependent on determining the contact angle exhibited by a liquid. Contact angles on the surfaces of rough and irregularly-shaped food samples are difficult to measure using a contact angle meter (goniometer). As a consequence, values for...
Shranjeno v:
| izdano v: | Foods |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI
2017
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| Teme: | |
| Online dostop: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5409319/ https://ncbi.nlm.nih.gov/pubmed/28425932 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6040031 |
| Oznake: |
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