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What is Surface Tension in Food Analysis about?

Surface tension is an important property in food analysis and science. Surface tension is the force required to expand the surface of a liquid or spread it out. It is used in emulsifiers, proteins, foams, and coatings. Emulsifiers reduce surface tension to form oil-in-water emulsions. Proteins adsorb at interfaces and form stable films via hydrophobic and hydrophilic interactions. Foams incorporate gas into liquid and reduce bubble size via foaming agents that lower surface tension. Coating wetting depends

Author

Sagar Badnakhe

Language

EN