1. 1 Lucas J. van Vliethttp://www.ph.tn.tudelft.nl/~lucas Quantitative Imaging Group Department Imaging Science & Technology Faculty of Applied Sciences Collaborative Research in Quantitative Image Analysis 1998-2003

2. L.J. van Vliet TNW-IST Quantitative Imaging 2 Collaborations 1998-2003 Measurement in 3D fluorescence microscopy (WBSO 1998-1999) Vlaardingen: Johan Haverkamp, Geert van Kempen Analysis of micro-structures in microscopical images (IOP 1999-2002) Vlaardingen: Han Blonk, Geert van Kempen, + many others Characterization of regularity and super-structures in fresh fish (2000) Colworth: Scott Singleton 3D X-ray tomography (2001) Colworth: Scott Singleton Functional understanding of foods (CREF 2000-2002) Vlaardingen: Geert van Kempen Colworth: Scott Singleton Port Sunlight: Matthew Reed MRI Imaging, analysis and modeling of water mobility in low-water foods (BT 2001-2003) John van Duynhoven, Gerard van Dalen, + many others

3. L.J. van Vliet TNW-IST Quantitative Imaging 3 Pore-size distribution in Monoglyceride networks by 3D CSLM and image analysis ABCD 248163264128256512 ‘Shortest’ diameter ABCD

4. L.J. van Vliet TNW-IST Quantitative Imaging 4 Time evolution of phase separating milk protein and amylopectin mixtures A quantitative relation between the apparent network structure and protein-amylopectin mixtures is obtained by image analysis time protein-amylopectin ratios

5. L.J. van Vliet TNW-IST Quantitative Imaging 5 Air bubbles in dairy products True 3D characterization of dairy products using 3D micro CT and image analysis yields the gas/volume fraction and the gas cell size distribution which determine important product properties.

6. L.J. van Vliet TNW-IST Quantitative Imaging 6 Structure of Rice by micro-CT Preprocessing of rice kernels changes their internal structure.

7. L.J. van Vliet TNW-IST Quantitative Imaging 7 Re-hydration of rice in MRI MRI-imaging and mathematical modeling the re-hydration process in rice based on structural information (obtained by image analysis) is needed to understand the relation between internal structure and water uptake. time