Quantification of the Structural Changes in Foams Stabilized by Proteins via Image Analysis

Bubbles in Food 2: Novelty, Health and Luxury

Volumn , Issue , 2008, Pages 83-87

  Germain, Juan C ^a   Aguilera, José M ^a  

^a PONTIFICIA UNIVERSIDAD CATÓLICA DE CHILE   (Chile)

Author keywords

Euler characteristic; Foams structure; Image analysis

Indexed keywords

GLASS; PROCESS CONTROL; PROTEINS; STRUCTURAL ANALYSIS;

CONTROLLED AIR FLOWS; EULER CHARACTERISTIC; INTEGRAL GEOMETRY; NUMERICAL CHARACTERIZATION; PROTEIN SOLUTION; QUANTITATIVE CHARACTERIZATION; STRUCTURAL PARAMETER; WHEY PROTEIN ISOLATE;

IMAGE ANALYSIS;

EID: 84859162676     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1016/B978-1-891127-59-5.50012-2     Document Type: Chapter

References (5)

1. Aguilera J.M. Why food microstructure?. J. Food Eng. 2005, 67(1-2):3-11
2. Lau C.K., Dickinson E. Instability and structural change in an aerated system containing egg albumen and invert sugar. Food Hydrocolloids 2005, 19(1):111-121
3. Liang B.M., Sebright J.L., Shi Y.P., Hartel R.W., Perepezko J.H. Approaches to quantification of microstructure for model lipid systems. J. American Oil Chemists Society 2006, 83(5):389-399
4. Michielsen K., De Raedt H. Integral-geometry morphological image analysis. Physics Reports 2001, 347:461-538
5. Russ J.C. Image Analysis of Food Microstructure 2005, CRC Press LLC, Boca Raton, Florida, EE.UU