Hi, I am trying to find out how to link the analytical dependence of the strength of the interfacial adsorption layer (N/m) which is composed of proteins with the theory of Entry coefficient and Spreading coefficient? Since in situations where a foam with a high protein content 5.0...12.5% add fat – drops fat behavior using Entry coefficient and Spreading coefficient is not described correctly. This is probably due to the strength of the interfacial adsorption layer (cohesion in the layer), but how to describe it?
Andrii Horalchuk
Maybe I used the wrong terminology. The strength of the interfacial adsorption layer mean the interfacial shear stress.
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