Grating-based X-ray tomography of 3D food structures

Rikke Miklos, Mikkel Schou Nielsen, Hildur Einarsdottir, René Lametsch

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearchpeer-review

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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.
Original languageEnglish
Title of host publicationProceedings of the 19th International ESAFORM Conference on Material Forming (ESAFORM 2016)
PublisherAmerican Institute of Physics
Publication date2016
Pages1-5
Article number180001
DOIs
Publication statusPublished - 2016
EventThe 19th International ESAFORM Conference on Material Forming (ESAFORM 2016) - Nantes Congress Center, Nantes, France
Duration: 27 Apr 201629 Apr 2016

Conference

ConferenceThe 19th International ESAFORM Conference on Material Forming (ESAFORM 2016)
LocationNantes Congress Center
Country/TerritoryFrance
CityNantes
Period27/04/201629/04/2016
SeriesA I P Conference Proceedings Series
Volume1769
ISSN0094-243X

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