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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
Harvard
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
APA
Miklos, R., Nielsen, M. S., 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.
https://doi.org/10.1063/1.4963604
Vancouver
Miklos R, Nielsen MS, Einarsdottir H
, Lametsch R.
Grating-based X-ray tomography of 3D food structures. In ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. Vol. 1769. American Institute of Physics. 2016. 180001-1
https://doi.org/10.1063/1.4963604
Author
Miklos, Rikke ; Nielsen, Mikkel Schou ; Einarsdottir, Hildur ; Lametsch, René. / Grating-based X-ray tomography of 3D food structures. ESAFORM 2016: proceedings of the 19th International ESAFORM conference on material forming. Vol. 1769 American Institute of Physics, 2016.
Bibtex
@inproceedings{7f868e555e3c4680821fcd1ca8a899b7,
title = "Grating-based X-ray tomography of 3D food structures",
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.",
author = "Rikke Miklos and Nielsen, {Mikkel Schou} and Hildur Einarsdottir and Ren{\'e} Lametsch",
year = "2016",
doi = "10.1063/1.4963604",
language = "English",
volume = "1769",
booktitle = "ESAFORM 2016",
publisher = "American Institute of Physics",
address = "United States",
note = "19th International ESAFORM Conference on Material Forming, ESAFORM 2016 ; Conference date: 27-04-2016 Through 29-04-2016",
}
RIS
TY - GEN
T1 - Grating-based X-ray tomography of 3D food structures
AU - Miklos, Rikke
AU - Nielsen, Mikkel Schou
AU - Einarsdottir, Hildur
AU - Lametsch, René
PY - 2016
Y1 - 2016
N2 - 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.
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.
UR - http://aip.scitation.org/doi/abs/10.1063/1.4963604
U2 - 10.1063/1.4963604
DO - 10.1063/1.4963604
M3 - Article in proceedings
AN - SCOPUS:84994065611
VL - 1769
BT - ESAFORM 2016
PB - American Institute of Physics
T2 - 19th International ESAFORM Conference on Material Forming, ESAFORM 2016
Y2 - 27 April 2016 through 29 April 2016
ER -