Microstructural properties of milk fat globules
A method is presented to quantitatively measure structural changes induced by milk processing and storage, such as fat aggregation and milk fat globule membrane disruption, by analysing confocal micrographs.
Quantitative analysis of nanostructures’ shape and distribution in micrographs using image analysis
The objective of this study was to develop an automatic method to reproduce human-like discriminative capabilities in the context of microstructure evaluation.
Effect of brine composition and brining temperature on cheese physical properties in Ragusano cheese
Our goal was to study the conditions under which the cheese matrix contracts or expands in response to salt and calcium concentrations and temperature in the absence of restrictions imposed by surface rind development during overnight
block formation.
