Spin-echo encoded neutron refraction of air bubbles in a fibrous protein gel

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Calcium caseinate is a promising candidate to be developed into a meat analogue. When the dough like protein gel is subjected to mild shear and heat, it turned into a pronounced fibrous structure with lots of air bubbles entrapped in it. Plenty of effort has been spent to characterise the fibres, it was not until recent that the role of air bubbles are being noticed. These air bubbles are prolate spheroid like, with the long...
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