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Book Chapter

Surface Properties of Foods

  • Sahin S
  • Sumnu S
Springer New York, (2007), 229-250
DOI: 10.1007/0-387-30808-3_6
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Abstract

In this chapter, the principles and measurement methods of surface tension and interfacial tension are discussed. Information about colloidal systems in foods is also given.

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Sahin, S., & Sumnu, S. G. (2007). Surface Properties of Foods. In Physical Properties of Foods (pp. 229–250). Springer New York. https://doi.org/10.1007/0-387-30808-3_6

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