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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...
Autores principales: | Mo, Jingyi, Guo, Enyu, McCartney, D. Graham, Eastwood, David S., Bent, Julian, Van Dalen, Gerard, Schuetz, Peter, Rockett, Peter, Lee, Peter D. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2018
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Materias: | |
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 |
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