| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10277409 | Journal of Food Engineering | 2013 | 12 Pages |
Abstract
⺠Fat covered particles exhibit gradual transition between adhesion and cohesion. ⺠Protein (whey) covered particles exhibit distinct change between adhesion and cohesion. ⺠Effect of surface energy is more significant for hydrophobic whey particles. ⺠Droplet-wall contact energy is lower for hydrophobic whey droplets.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Samaneh Keshani, Wan Ramli Wan Daud, Meng Wai Woo, M.M. Nourouzi, Meor Zainal Meor Talib, A. Luqman Chuah, A.R. Russly,