Microstructural changes in acid milk gels due to temperature?controlled high?intensity ultrasound treatment: Quantification by analysis of super?resolution microscopy images

High-intensity ultrasound (HIU) can be applied to food materials create novel structures and textures, as a method of processing. HIU treatment milk modifies the gelation behaviour, but microstructural impact is poorly understood. Milk samples were treated with at three temperatures: 27°C, 50°C, 70°C. Acid gels formed from imaged using super-resolution stimulated emission depletion confocal microscopy. Quantitative image analysis was demonstrated that leads measurable changes in both protein network morphology degree association fat droplets network.