| LIU Shu-qiu,SU Meng-qi,HOU Ju-min,LU Min.Fabrication of Special Wettability Surface and Application in Inhibition of Yogurt Adhesion[J],51(9):300-310 |
| Fabrication of Special Wettability Surface and Application in Inhibition of Yogurt Adhesion |
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| DOI：10.16490/j.cnki.issn.1001-3660.2022.09.031 |
| KeyWord:s, 2012, 33(7):30-34. |
| Author | Institution |
| LIU Shu-qiu |
College of Food Science and Engineering,Changchun , China |
| SU Meng-qi |
College of Food Science and Engineering,Changchun , China |
| HOU Ju-min |
College of Food Science and Engineering,Changchun , China ;Jilin Province Key Laboratory of Human Health State Identification and Function Enhancement, Changchun University, Changchun , China |
| LU Min |
College of Food Science and Engineering,Changchun , China |
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| Abstract: |
| Plenty of residual yogurt is always adhere to the inner face of the package after daily drink, causing severe waste of food resource. Thus, a special wetted surface was fabricated to inhibit the adhesion phenomenon of yogurt, which was used to reduce the residual amount of yogurt. |
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