Adhesion of Food Powders
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-48908-3_3
Reference64 articles.
1. Adhikari, B., Howes, T., Bhandari, B., & Truong, V. (2001). Stickiness in foods: A review of mechanisms and test methods. International Journal of Food Properties, 4, 1–33. https://doi.org/10.1081/JFP-100002186 .
2. Beach, E. R., Tormoen, G. W., Drelich, J., & Han, R. (2002). Pull-off force measurements between rough surfaces by atomic force microscopy. Journal of Colloid and Interface Science, 247, 84–99.
3. Biehl, H. L., & Barringer, S. A. (2003). Physical properties important to electrostatic and nonelectrostatic powder transfer efficiency in a tumble drum. Journal of Food Science, 68, 2512–2515.
4. Bowling, R. A. (1988). A theoretical review of particle adhesion. Particles on Surfaces, 1, 129–142.
5. Buck, V. E., & Barringer, S. A. (2007). Factors dominating adhesion of NaCl onto potato chips. Journal of Food Science, 72(8), E435–E441.
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