Influence of Sugars and Surface Properties on Wettability and Adhesion of Starch-Based Model Suspensions on Polytetrafluoroethylene (PTFE) and Polyethylene Terephthalate (PET) Surfaces

Influence of Sugars and Surface Properties on Wettability and Adhesion of Starch-Based Model Suspensions on Polytetrafluoroethylene (PTFE) and Polyethylene Terephthalate (PET) Surfaces

In food drying processes such as cast-tape drying, refractance window, and drum drying, spreading food suspensions on hydrophobic surfaces is critical. This study investigated the effects of low-molar-mass sugars (glucose, sucrose, and fructose) on the rheology and surface tension of cassava starch...

Full description

Saved in:
Bibliographic Details
Main Authors: Ana Caroline Frabetti, Jaqueline Oliveira de Moraes, Vanessa Jury, Lionel Boillereaux, João Borges Laurindo
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
adhesion
polyethylene terephthalate
roughness
sugar content
polytetrafluoroethylene
wettability
Online Access:https://www.mdpi.com/2304-8158/14/12/2033
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items