Food Science

< 7 min

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.

~ 14 min

Analyzing bacterial adhesion in the gut to strengthen the health-promoting properties of probiotics

Read about the complexity of the microbiome, and resent research on how to make a better probiotic.

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