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for real-time measurements of structural, chemical, microstructural, and phase changes in the material. Another direction is to develop and perform such measurements to gain a comprehensive understanding of
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resources for oral processing research, including the Penn State Sensory Evaluation Center and Food Microstructure and Microanalysis facilities. Collaboration opportunities also exist with the Penn State
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surface structures and microstructures using various spectroscopic and microscopic techniques including but not limited to SEM, XRD, TEM, XPS. • Evaluate the gas sensing properties and performance
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