Time-Resolved Tomographic Quantification of the Microstructural Evolution of Ice Cream

Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure du...

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Detalles Bibliográficos
Autores principales: Mo, Jingyi, Guo, Enyu, McCartney, D. Graham, Eastwood, David S., Bent, Julian, Van Dalen, Gerard, Schuetz, Peter, Rockett, Peter, Lee, Peter D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6212982/
https://www.ncbi.nlm.nih.gov/pubmed/30347641
http://dx.doi.org/10.3390/ma11102031

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6212982/
https://www.ncbi.nlm.nih.gov/pubmed/30347641
http://dx.doi.org/10.3390/ma11102031

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