Investigating the dynamics of freeze-drying and annealing using in-situ synchrotron X-ray microtomography
Palmkron, Shuai Bai LU ; Engqvist, Jonas LU
; Bolinsson, Hans
LU
; Bergenståhl, Björn
LU
; Hall, Stephen
LU
; McDonald, Samuel
LU
; Wahlgren, Marie
LU
; Larsson, Emanuel
LU
and Fureby, Anna Millqvist
LU
(2025)
In Food Hydrocolloids
168.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/2c997610-0f16-4ee7-95ec-7d8334025847
- author
- Palmkron, Shuai Bai
LU
; Engqvist, Jonas
LU
; Bolinsson, Hans
LU
; Bergenståhl, Björn
LU
; Hall, Stephen
LU
; McDonald, Samuel
LU
; Wahlgren, Marie
LU
; Larsson, Emanuel
LU
and Fureby, Anna Millqvist
LU
- organization
-
- LTH Profile Area: Engineering Health
- Division of Food and Pharma
- Department of Process and Life Science Engineering
- LTH Profile Area: Nanoscience and Semiconductor Technology
- Solid Mechanics
- LTH Profile Area: Food and Bio
- LTH Profile Area: The Energy Transition
- LU Profile Area: Light and Materials
- MAX IV Laboratory
- LINXS - Institute of advanced Neutron and X-ray Science
- Department of Experimental Medical Science
- publishing date
- 2025-12
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Annealing effects, Freeze-drying dynamics, Ice crystal growth, Porous structure, Sublimation process, Synchrotron X-ray microtomography, X-ray attenuation
- in
- Food Hydrocolloids
- volume
- 168
- article number
- 111465
- publisher
- Elsevier
- external identifiers
-
- scopus:105004244427
- ISSN
- 0268-005X
- DOI
- 10.1016/j.foodhyd.2025.111465
- language
- English
- LU publication?
- yes
- id
- 2c997610-0f16-4ee7-95ec-7d8334025847
- date added to LUP
- 2025-05-16 09:08:18
- date last changed
- 2025-09-09 15:16:49
@article{2c997610-0f16-4ee7-95ec-7d8334025847,
author = {{Palmkron, Shuai Bai and Engqvist, Jonas and Bolinsson, Hans and Bergenståhl, Björn and Hall, Stephen and McDonald, Samuel and Wahlgren, Marie and Larsson, Emanuel and Fureby, Anna Millqvist}},
issn = {{0268-005X}},
keywords = {{Annealing effects; Freeze-drying dynamics; Ice crystal growth; Porous structure; Sublimation process; Synchrotron X-ray microtomography; X-ray attenuation}},
language = {{eng}},
publisher = {{Elsevier}},
series = {{Food Hydrocolloids}},
title = {{Investigating the dynamics of freeze-drying and annealing using in-situ synchrotron X-ray microtomography}},
url = {{http://dx.doi.org/10.1016/j.foodhyd.2025.111465}},
doi = {{10.1016/j.foodhyd.2025.111465}},
volume = {{168}},
year = {{2025}},
}