date:Jun 09, 2014
on the softness of the substrate in the immediate vicinity of the water droplet.
The current work is an important step towards mastering the dissolution of powdered food products. The quantitative theory which was developed will allow the conditions of dissolution of different soluble substrates to be predicted with greater accuracy. As a consequence, this will allow the development of a wider range of products that are not only nutritious but more pleasurable for the consumer.