3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream

The microstructure of food is key to its sensorial perception, and methods to characterize the microstructure are of crucial importance in food engineering. Ice cream is a special example whose microstructure changes dramatically in response to temperature variations. Since ice cream is a multiphase material, the complex interactions among the phases and the physical mechanisms that drive the evolution of microstructure are not yet well...