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Grating-based X-ray Tomography of 3D Food Structures.
- Source :
-
AIP Conference Proceedings . 2016, Vol. 1769 Issue 1, p1-5. 5p. 2 Black and White Photographs, 2 Diagrams. - Publication Year :
- 2016
-
Abstract
- A novel grating based X-ray phase-contrast tomographic method has been used to study how partly substitution of meat proteins with two different types of soy proteins affect the structure of the formed protein gel in meat emulsions. The measurements were performed at the Swiss synchrotron radiation light source using a grating interferometric set-up. [ABSTRACT FROM AUTHOR]
Details
- Language :
- English
- ISSN :
- 0094243X
- Volume :
- 1769
- Issue :
- 1
- Database :
- Academic Search Index
- Journal :
- AIP Conference Proceedings
- Publication Type :
- Conference
- Accession number :
- 119082891
- Full Text :
- https://doi.org/10.1063/1.4963604