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

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

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

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 languageEnglish
Title of host publicationESAFORM 2016 : proceedings of the 19th International ESAFORM conference on material forming
PublisherAmerican Institute of Physics
Publication date2016
Article number180001-1
ISBN (Electronic)9780735414273
Publication statusPublished - 2016
Event19th International ESAFORM Conference on Material Forming, ESAFORM 2016 - Nantes, France
Duration: 27 Apr 201629 Apr 2016


Conference19th International ESAFORM Conference on Material Forming, ESAFORM 2016

ID: 172089140