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    Eda Kaya

    Eda Kaya

    Eda Ceren Kaya is a Ph.D student and a research assistant in Food Science Institute of Animal Science and Industry Department of Kansas State University.

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    Interfacial tension, contact angle, and dilatational rheology studies in food science

    The knowledge of surface tension, contact angle, and viscoelastic properties of emulsions, solutions, and foams have great importance in food science.

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