Application of Complex Wax Coating in Inhibiting Residual Amount of Viscous Fluid Foods

For effectively reducing the residual amount of the viscous fluid foods after consumption, the palm wax, candelilla wax and hydrophobic nano-silica were adequately dispersed into absolute ethyl alcohol to form the suspension solution. Afterwards, the suspension was sprayed onto the surface of the co...

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Bibliographic Details

Published in:	Shipin gongye ke-ji
Main Authors:	Yue SUN, Weizhuo LI, Yuetong LIU, Zixuan GUO, Xi WANG, Jumin HOU
Format:	Article
Language:	Chinese
Published:	The editorial department of Science and Technology of Food Industry 2025-08-01
Subjects:	complex wax coating reducing adherence and loss viscous fluid foods contact angle rolling angle residual quantity
Online Access:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080356