Figure 4
From: Texture analysis of protein deposits produced by droplet evaporation
Texture analysis during the formation of deposits. (a) Sequential images of the expansion process of a BSA-LYZ droplet (protein concentration ϕ r = 1:1, ϕ p = 1.6 wt%, and NaCl concentration ϕ = 1 wt%) at different times and T = 37 °C. (b) The pattern growth at different stages. Labels I, II, and III indicate three stage of formation: coffee ring formation, crystals growth, and water drying, respectively. Label IV correspond to the final deposit after the complete evaporation process. The green arrows indicate the areas where the water drying is observed. (c) FOS (Mean, Standard Deviation, Integrated density, Skewness and Kurtosis) and (d) GLCM (Energy, Inertia, Correlation, IDM and Entropy) texture parameters extracted during the pattern formation. The black lines separate the different stages.
