3D-characterization of three-phase systems using X-ray tomography: Tracking the microstructural evolution in ice cream

Soft Matter

Volumn 8, Issue 17, 2012, Pages 4584-4594

  Pinzer, B R ^a   Medebach, A ^b   Limbach, H J ^c   Dubois, C ^c   Stampanoni, M ^b,d   Schneebeli, M ^a  

^a WSL INSTITUTE FOR SNOW AND AVALANCHE RESEARCH SLF   (Switzerland)

^b PAUL SCHERRER INSTITUTE   (Switzerland)

^c NESTLÉ RESEARCH CENTER   (Switzerland)

^d ETH ZURICH   (Switzerland)

Author keywords

[No Author keywords available]

Indexed keywords

AIR BUBBLES; COARSENING MECHANISMS; COMPLEX INTERACTION; COMPLEX MATERIALS; CONTRAST AGENT; CYCLIC VARIATIONS; EVOLUTION OF THE MICROSTRUCTURE; FOOD ENGINEERING; ICE CREAMS; ICE CRYSTAL SIZE; ICE CRYSTALS; MICROSCOPIC METHODS; MICROSTRUCTURE CHANGES; MICROSTRUCTURE COARSENING; MULTIPHASE MATERIALS; PHYSICAL MECHANISM; SUGAR SOLUTIONS; TEMPERATURE VARIATION; TEMPORAL EVOLUTION; THREE PHASE SYSTEM; THREE PHASIS; THREE-DIMENSIONAL DATA; UNDERLYING MECHANISM; UNDISTURBED SAMPLE; VOXEL SIZE; X-RAY MICRO-TOMOGRAPHY; X-RAY TOMOGRAPHY;

COALESCENCE; COMPOSITE MATERIALS; CRYSTAL MICROSTRUCTURE; ICE; IODINE; MICROSTRUCTURAL EVOLUTION; SUGARS; TEMPERATURE DISTRIBUTION; THREE DIMENSIONAL;

COARSENING;

EID: 84859773707     PISSN: 1744683X     EISSN: 17446848     Source Type: Journal    
DOI: 10.1039/c2sm00034b     Document Type: Article

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