Use of physical chemical characterization including

  • Texture
  • Analyze of composition of food (proteins, lipid, water, carbohydrates, kcal)
  • Analysis of emulsions and dispersions including particle size and sedimentation and creaming
  • Characterization of surface properties such as (contact angle, surface tension and adsorption)
  • Characterizations using differential scanning calorimetry
  • Release studies

Open Lab Skåne is
funded by:

Open Lab Skåne is also
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