Advanced imaging and 3D measurement of microstructure in food emulsions and foams
Standard commercially available food emulsions and foams, mayonnaise and ice cream respectively, have been examined by both ambient temperature transmission electron microscopy (TEM) and cryo-Dualbeam FIB/SEM and analysed by the 'One Stop Stereological' (OSS) method. In addition a series o...
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University of Ulster
2010
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| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.551598 |