揉皱奶油层的结构特性
Structural properties of crumpled cream layers
摘要：
奶油层是生物来源的复杂异质材料，其在空气-牛奶界面处自发形成。本文研究了单层膏状填料在室温下的三维空间内在自重作用下的起皱问题。在这些情况下获得的结构具有低的体积分数和异常的分形维数。利用直接手段和非侵入性核磁共振成像技术研究了这些体系的内部和外部结构。
英文摘要：
The cream layer is a complex heterogeneous material of biological origin which forms spontaneously at the air-milk interface. Here, it is studied the crumpling of a single cream layer packing under its own weight at room temperature in three-dimensional space. The structure obtained in these circumstances has low volume fraction and anomalous fractal dimensions. Direct means and noninvasive NMR imaging technique are used to investigate the internal and external structure of these systems.
机构、总结、中文摘要均由AI分析而来，可能存在错误，请以论文正文为准。
