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3D x-ray tomography scoops up information about ice cream microstructure

July 23, 2018

Researchers at Diamond Light Source Ltd., Oxfordshire, U.K., agree that there’s nothing quite like an ice cream on a hot day, and eating it before it melts too much is part of the fun. Ice cream is a soft solid and its appeal is strongly affected by the underlying microstructure. An international team of researchers brought samples to Diamond to investigate the temperature dependence of...

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