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

Research output: Chapter in Book/Report/Conference proceedingArticle in proceedingsResearch

Standard

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 proceedingArticle in proceedingsResearch

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 -

ID: 172089140