Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography (2018)

First Author: Guo E
Attributed to:  Structural evolution across multiple time and length scales funded by EPSRC

Abstract

No abstract provided

Bibliographic Information

Digital Object Identifier: http://dx.doi.org/10.1016/j.jfoodeng.2018.05.027

Publication URI: http://dx.doi.org/10.1016/j.jfoodeng.2018.05.027

Type: Journal Article/Review

Parent Publication: Journal of Food Engineering