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. (2006). Surface Properties of Foods. In: Physical Properties of Foods. Food Science Text Series. Springer, New York, NY. https://doi.org/10.1007/0-387-30808-3_6
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DOI: https://doi.org/10.1007/0-387-30808-3_6
Publisher Name: Springer, New York, NY
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