Recorded webinar

Characterization and analysis of hydrophobicity, interfacial tension and contact angle of acetyl TAG used for various food applications

This webinar explores advanced techniques for measuring surface properties such as interfacial tension, contact angle, and pulsating drop in food applications, with a focus on the use of novel compounds like Acetyl TAG solutions. The session delves into the interpretation of these measurements, their significance in food science, and discusses future research directions in this area .

Webinar details

  • Originally aired
    December 08, 2021
  • Length
    13 min
  • Presentation by
    Eda Kaya, PhD
  • Technologies
    Optical tensiometer
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pulsating (1)

In this webinar:

  • Learn how to measure interfacial tension, contact angle, and pulsating drop in food systems.

  • Discover the application and impact of Acetyl TAG solutions in food science.

  • Gain insights into interpreting surface measurement results and future research opportunities.

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Presentation by Eda Kaya, PHD

Eda Kaya is a Ph.D. student and a research assistant in Food Science Institute of Animal Science and Industry Department of Kansas State University. She is working on a project “sorghum grain, protein characterization and development of packaging film from sorghum Distiller's dried grains with solubles" funded by Seed Grant Program of Global Food Systems and supported by United States Department of Agriculture. She has academic and professional work experience since 2017. This talk was a part of the Attension Seminar 2021.

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