X-ray micro-computed tomography of cellular food products

By K. S. Lim, M. Barigou. 2004

233 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Polymers and Plastics

View Paper: https://www.semanticscholar.org/paper/f68282ecca5ca7693758e4aa67f59b3127ec6885

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Guillermo Gil de Avalle Bellido
2. Benedikt Hallgrímsson
3. M. Scanlon
4. J. Page

In Nutrition and Dietetics

1. Guillermo Gil de Avalle Bellido
2. Benedikt Hallgrímsson
3. M. Scanlon
4. J. Page

In Polymers and Plastics

1. Guillermo Gil de Avalle Bellido
2. Benedikt Hallgrímsson
3. M. Scanlon
4. J. Page

Citations in the corpus

• Description of leavening of bread dough with mathematical modelling (2007, background): “Some of the main issues are the lack of robust test methods to quantify their behavior, concerns about the reliability of the data, variability in the material properties and the need to relate structure to behavior (Lim & Barigou, 2004).”
• The bubble size distribution in wheat flour dough (2006, methodology): “One technique that has been used to non-invasively interrogate the structure of a number of materials, including cereal-based snack foods (Lim & Barigou, 2004; Trater, Alavi, & Rizvi, 2005) and bread crumb (Falcone et al., 2005), is computerized X-ray microtomography.”