Mimicking 3D food microstructure using limited statistical information from 2D cross-sectional image
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DOI: 10.1016/j.jfoodeng.2018.08.012
Abstract: Abstract We used statistical correlation functions (CFs) to describe food microstructure and to reconstruct their 3D complexity by using limited information coming from single 2D microtomographic images. Apple fleshy parenchyma tissue and muffin crumb were… read more here.
Keywords: mimicking food; food microstructure; food; using limited ... See more keywords