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

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

doi:10.1063/1.4963604

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

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

^*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

3 Citations (Scopus)

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 language	English
Title of host publication	ESAFORM 2016 : proceedings of the 19th International ESAFORM conference on material forming
Volume	1769
Publisher	American Institute of Physics
Publication date	2016
Article number	180001-1
ISBN (Electronic)	9780735414273
DOIs	https://doi.org/10.1063/1.4963604
Publication status	Published - 2016
Event	19th International ESAFORM Conference on Material Forming, ESAFORM 2016 - Nantes, France Duration: 27 Apr 2016 → 29 Apr 2016

Conference

Conference	19th International ESAFORM Conference on Material Forming, ESAFORM 2016
Country/Territory	France
City	Nantes
Period	27/04/2016 → 29/04/2016

Access to Document

10.1063/1.4963604Licence: Unspecified

Cite this

Grating-based X-ray tomography of 3D food structures. / Miklos, Rikke; Nielsen, Mikkel Schou; Einarsdottir, Hildur; Lametsch, René.

ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. Vol. 1769 American Institute of Physics, 2016. 180001-1.

Research output: Chapter in Book/Report/Conference proceeding › Article in proceedings › Research

Miklos, R, Nielsen, MS, Einarsdottir, H & Lametsch, R 2016, Grating-based X-ray tomography of 3D food structures. in ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. vol. 1769, 180001-1, American Institute of Physics, 19th International ESAFORM Conference on Material Forming, ESAFORM 2016, Nantes, France, 27/04/2016. https://doi.org/10.1063/1.4963604

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AB - 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.

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