Time-resolved tomographic quantification of the microstructural evolution of ice cream

Materials

Volumn 11, Issue 10, 2018, Pages

  Mo, Jingyi ^a,b   Guo, Enyu ^c   Graham McCartney, D ^a,b   Eastwood, David S ^b,d   Bent, Julian ^e   Van Dalen, Gerard ^e   Schuetz, Peter ^e   Rockett, Peter ^a   Lee, Peter D ^a,b  

^a UNIVERSITY COLLEGE LONDON   (United Kingdom)

^b RUTHERFORD APPLETON LABORATORY   (United Kingdom)

^c DALIAN UNIVERSITY OF TECHNOLOGY   (China)

^d UNIVERSITY OF MANCHESTER   (United Kingdom)

^e UNILEVER RESEARCH   (United Kingdom)

Author keywords

Coarsening; Ice cream; Ice crystals; Microstructure; Soft solids; Tomography

Indexed keywords

COARSENING; CRYSTAL MICROSTRUCTURE; DIGITAL STORAGE; ICE; MICROSTRUCTURE; OSTWALD RIPENING; SENSORY PERCEPTION; SOLS; TOMOGRAPHY;

COMPLEX MATERIALS; ICE CREAMS; ICE CRYSTALS; IN-LINE PHASE CONTRAST; SENSORY EXPERIENCES; SOFT-SOLID; SYNCHROTRON X-RAY TOMOGRAPHY; THREE-DIMENSIONAL MICROSTRUCTURES;

MICROSTRUCTURAL EVOLUTION;

EID: 85055105109     PISSN: None     EISSN: 19961944     Source Type: Journal    
DOI: 10.3390/ma11102031     Document Type: Article

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