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.
|Conference||The 19th International ESAFORM Conference on Material Forming (ESAFORM 2016) |
|Location||Nantes Congress Center|
|Period||27/04/2016 → 29/04/2016|
|Series||A I P Conference Proceedings Series|