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Finding robust descriptive features for the characterization of the coarsening dynamics of three dimensional whey protein foams

  • Published:2016-04 Issue: Volume:467 Page:148-157
  • ISSN:0021-9797
  • Container-title:Journal of Colloid and Interface Science
  • language:en
  • Short-container-title:Journal of Colloid and Interface Science

Author:

Dittmann J.,Eggert A.,Lambertus M.,Dombrowski J.,Rack A.,Zabler S.

Funder

Forschungskreis der Ernährungsindustrie

Universitätsbund Erlangen-Nürnberg

Deutsche Forschungsgemeinschaft

Bundesministerium für Wirtschaft und Technologie

Publisher

Elsevier BV

Subject

Colloid and Surface Chemistry,Surfaces, Coatings and Films,Biomaterials,Electronic, Optical and Magnetic Materials

Reference32 articles.

Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. XRT for visualizing microstructure of extruded meat replacers;Current Research in Food Science;2023

2. Investigating the microstructure of soft, microporous matter with synchrotron X-ray tomography;Materials Characterization;2021-10

3. Synchrotron micro-CT for studying coarsening in milk protein-stabilized foams in situ;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2020-09

4. Foams: From nature to industry;Advances in Colloid and Interface Science;2017-09

5. Real-Time Hard X-ray Imaging;The Micro-World Observed by Ultra High-Speed Cameras;2017-09-01
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