date:Jun 09, 2014
ange the interaction between a drop of water and a thin layer of sugar.
The study is published in the journal Physical Review Letters.
Optimal dissolution of powders is critical for providing consumers with a smooth and appealing beverage that ensures adequate delivery and uptake of important nutrients. Unfortunately, incomplete dissolution, with concomitant formation of lumps, can arise during the development of new, nutritious powdered food products. The mechanisms underlying the problem are