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Understanding the microstructural stability of soft solids is key to optimizing formulations and processing parameters to improve the materials' properties. In this study, in situ synchrotron X-ray tomography is used to determine the temperature dependence of ice-cream's microstructural evolution, together with the underlying physical mechanisms that control microstructural stability. A new tomographic...
Wheat starch–water dispersions at excess water conditions were heated under mixing to different temperatures by either microwave energy at 2000W or by conduction heating in order to compare both heating methods.The effects of microwaves and conduction heating on starch gelatinization were evaluated using different techniques; It was possible to obtain the same viscosity for both heating methods but...
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