Published April 26, 2022
| Version v1
Dataset
Open
Non-Invasive Rheo-MRI Study of Egg Yolk-Stabilized Emulsions: Yield Stress Decay and Protein Release
Authors/Creators
- 1. Laboratory of Biophysics, Wageningen University, 6708WE Wageningen, The Netherlands
- 2. Unilever Global Food Innovation Centre , 6708WH Wageningen, The Netherlands
- 3. Unilever Global Food Innovation Centre , 6708WH Wageningen, The Netherlands. Physical Chemistry and Soft Matter, Wageningen University and Research, 67058WE Wageningen, The Netherlands
- 4. Physical Chemistry and Soft Matter, Wageningen University and Research, 67058WE Wageningen, The Netherlands
- 5. Unilever Global Food Innovation Centre , 6708WH Wageningen, The Netherlands. Physical Chemistry and Soft Matter, Wageningen University and Research, 67058WE Wageningen, The Netherlands. Laboratory of Biophysics, Wageningen University, 6708WE Wageningen, The Netherlands
Description
Raw data for our publication "Non-Invasive Rheo-MRI Study of Egg Yolk-Stabilized Emulsions: Yield Stress Decay and Protein Release", including MRI (Paravision) and D-T2 maps (Topspin) datasets, rheological measurements (ASCII) and MATLAB scripts organised corresponding to each figure in the paper.
Files
Raw_data_and_MATLAB_scripts.zip
Files
(76.5 MB)
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md5:773fa96a6bb797b5b772f1db85b5c6ac
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