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Instruments / Technical Area	Publication Details	Published
I13-2-Diamond Manchester Imaging	Time-resolved tomographic quantification of the microstructural evolution of ice cream Jingyi Mo , Enyu Guo , D. Graham Mccartney , David Eastwood , Julian Bent , Gerard Van Dalen , Peter Schuetz , Peter Rockett , Peter D. Lee Materials 11 DOI: 10.3390/ma11102031 Diamond Proposal Number(s): [12194, 12195, 12616, 17609] Open Access Show Abstract ▼ Abstract: Ice cream is a complex multi-phase colloidal soft-solid and its three-dimensional microstructure plays a critical role in determining the oral sensory experience or mouthfeel. Using in-line phase contrast synchrotron X-ray tomography, we capture the rapid evolution of the ice cream microstructure during heat shock conditions in situ and operando, on a time scale of minutes. The further evolution of the ice cream microstructure during storage and abuse was captured using ex situ tomography on a time scale of days. The morphology of the ice crystals and unfrozen matrix during these thermal cycles was quantified as an indicator for the texture and oral sensory perception. Our results reveal that the coarsening is due to both Ostwald ripening and physical agglomeration, enhancing our understanding of the microstructural evolution of ice cream during both manufacturing and storage. The microstructural evolution of this complex material was quantified, providing new insights into the behavior of soft-solids and semi-solids, including many foodstuffs, and invaluable data to both inform and validate models of their processing.	Oct 2018
I13-2-Diamond Manchester Imaging	Revealing the microstructural stability of a three-phase soft solid (ice cream) by 4D synchrotron X-ray tomography Enyu Guo , Daniil Kazantsev , Jingyi Mo , Julian Bent , Gerard Van Dalen , Peter Schuetz , Peter Rockett , David Stjohn , Peter D. Lee Journal Of Food Engineering DOI: 10.1016/j.jfoodeng.2018.05.027 Diamond Proposal Number(s): [12194, 12195, 12616] Show Abstract ▼ Abstract: Understanding the microstructural stability of soft solids is key to optimizing formulations and processing parameters to improve the materials' properties. In this study, in situ synchrotron X-ray tomography is used to determine the temperature dependence of ice-cream's microstructural evolution, together with the underlying physical mechanisms that control microstructural stability. A new tomographic data processing method was developed, enabling the features to be segmented and quantified. The time-resolved results revealed that the melting-recrystallization mechanism is responsible for the evolution of ice crystal size and morphology during thermal cycling between −15 and −5 °C, while coalescence of air cells is the dominant coarsening mechanism controlling air bubble size and interconnectivity. This work also revealed other interesting phenomena, including the role of the unfrozen matrix in maintaining the ice cream's microstructural stability and the complex interactions between ice crystals and air structures, e.g. the melting and recrystallization of ice crystals significantly affect the air cell's morphology and the behavior of the unfrozen matrix. The results provide crucial information enhancing the understanding of microstructural evolution in multi-phase multi-state complex foodstuffs and other soft solids.	May 2018
I22-Small angle scattering & Diffraction	In-situ analysis of nanoscale deformation mechanism in mutable collagenous tissue Jingyi Mo Show Abstract ▼ Abstract: Echinoderms, for example sea cucumber, contain a unique collagenous tissue, with special biomechanical properties, which could near-instantly change their mechanical state (going from stiff to soft, and vice versa, in less than a second). However, the structurefunction relation has so far not been exploited. Understanding how the material design of mutable collagenous tissue (MCT) enables this remarkable dynamical mechanical behaviour will help enable development of new biomaterials with adaptable mechanical properties. Currently, it is hypothesised that MCT can rapidly form crosslinks between the collagen fibrils and stiffen the interfibrillar matrix under neural control, but this had never been shown directly. In this thesis, we carried out an experimental study of quantifying how the interfibrillar matrix response to stimuli agents, to generate active forces and change conformation using a synchrotron in situ X-ray nanomechanical imaging method. By the uncovering of the mechanisms of active force generation, a valuable guideline, which could be applied in bioinspired constructs that response to external stimuli, can be obtained.	Sep 2017

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