X-ray micro-tomography (X-ray μCT) provided high resolution 3D images of frozen ice cream samples for use in studying the structure and particle size distribution of air bubbles, fat and ice. Ice crea
In order to illuminate the forming process of salted egg, the effects of the brine solution with different salt concentrations on the physicochemical properties, textural properties, and microstructur
USAXS dataset related to paper 'From nucleation to fat crystal network: effect of stearic-palmitic sucrose ester on static crystallization of palm oil', by Fien De Witte1, Ivana A. Penagos1, Davy Van
Laser confocal microscopic morphology of fat globules at different storage time. MFG in the RM (A); MFG in the PM after storage for 0, 24, 48 and 72 hrs, respectively (B-E); MFG in the HPM after stora