Artifacts and errors in the measurement of the stickiness of liquid foods with tack tests
Author:
Affiliation:
1. Biomaterials Group, Division of Food, Nutrition and Dietetics University of Nottingham Nottingham UK
Funder
Innovate UK
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jtxs.12620
Reference22 articles.
1. Stickiness in foods: A review of mechanisms and test methods;Adhikari B.;International Journal of Food Properties,2001
2. An experimental study of low‐Reynolds‐number exchange flow of two Newtonian fluids in a vertical pipe;Beckett F. M.;Journal of Fluid Mechanics,2011
3. What Can We Learn From The Vibration Of Drops Deposited On Rough Surfaces? Wetting Transitions Occurring On Rough Surfaces
4. Adhesion to solid surfaces of gels of iota–carrageenan alone or in mixture with casein;Bosc V.;Colloids and Surfaces A: Physicochemical and Engineering Aspects,2008
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