Please use this identifier to cite or link to this item: https://dspace.ctu.edu.vn/jspui/handle/123456789/2380
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dc.contributor.authorHerremans, Els-
dc.contributor.authorBongaers, Evi-
dc.contributor.authorEstrade, Pascal-
dc.contributor.authorGondek, Ewa-
dc.contributor.authorHertog, Maarten-
dc.contributor.authorJakubczyk, Ewa-
dc.contributor.authorNguyễn, Đỗ Trọng Nghĩa-
dc.contributor.authorRizzolo, Anna-
dc.contributor.authorSaeys, Wouter-
dc.contributor.authorSpinelli, Lorenzo-
dc.contributor.authorTorricelli, Alessandro-
dc.contributor.authorVanoli, Maristella-
dc.contributor.authorVerboven, Pieter-
dc.contributor.authorNicolai, Bart-
dc.date.accessioned2018-06-13T07:14:44Z-
dc.date.available2018-06-13T07:14:44Z-
dc.date.issued2013-
dc.identifier.urihttp://172.18.63.105/jspui/handle/123456789/2380-
dc.description.abstractProper control of the texture properties of aerated foods demands accurate measurement tools. Aerated sugar gels with identical composition but different microstructures were produced by applying different mixing times of 2, 4 and 8 min. Compression test and acoustic emission measurements were carried out to characterize the mechanical properties of these foams. Significant differences in deformation properties and number of acoustic events were found depending on the foaming time, indicating differences in texture. Microstructural attributes such as bubble size and bubble number distributions of the different foams were measured based on micro- and nano-CT and were found to differ between the foams. Additionally, time and spatially resolved diffuse spectroscopy were used to evaluate their optical properties. While, as expected for foams with the same chemical composition, the absorption properties were not significantly different, a relationship between scattering and microstructural properties was found. The results show that microstructural properties affect the texture of aerated foams. Moreover, the latter can be measured nondestructively using time and spatially resolved diffuse spectroscopy.vi_VN
dc.language.isoenvi_VN
dc.relation.ispartofseriesInnovative Food Science & Emerging Technologies;18 .- p.202-211-
dc.subjectMicrostructurevi_VN
dc.subjectTexturevi_VN
dc.subjectStructure–propertyrelationsvi_VN
dc.subjectOpticalpropertiesvi_VN
dc.subjectMicro-CTvi_VN
dc.subjectNano-CTvi_VN
dc.subjectBubblesizedistributionvi_VN
dc.subjectLightscatteringvi_VN
dc.subjectAcousticemissionvi_VN
dc.subjectDiffusespectroscopyvi_VN
dc.titleMicrostructure-texture relationships of aerated sugar gels: Novel measurement techniques for analysis and controlvi_VN
dc.typeArticlevi_VN
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