A recently published Soft Matter paper has been featured on the BBC website: ‘Avalanche research aids search for tastier ice cream’.
Avalanche experts were consulted for a study on how ice cream’s structure changes when it is stored in a household freezer. The structure within the ice cream is important for the taste of the food.
Read the original research here:
3D-characterization of three-phase systems using X-ray tomography: tracking the microstructural evolution in ice cream
B. R. Pinzer , A. Medebach , H. J. Limbach , C. Dubois , M. Stampanoni and M. Schneebeli
Soft Matter, 2012, Advance Article
DOI: 10.1039/C2SM00034B
