Neutrons and Food: From emulsion and foams to analogues
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2023-06
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Other Conference Item
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yes
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Abstract
Neutron and x-ray scattering techniques are used to study the structure and thus the performance of multiphase food systems. Surface active materials such as surfactants, proteins, and particles are used to stabilize foams and emulsions with a protective adsorption layer. With small angle neutron scattering and neutron reflectivity measurements we were able to show the adsorption of small molecular weight surfactant in raft-like aggregates that allow limited coalescence followed by a long-time foam stabilization for example used in ice crème manufacturing. Neutron and x-ray reflectivity measurements were used to understand the adsorption of proteins at liquid interfaces and thus link interfacial and bulk rheological properties to the structure of the protein layer. The same techniques were used to design stimuli responsive Pickering emulsions made from cellulose nanocrystals and protein composite layers. It could be shown that the structural and mechanical properties of the emulsion systems can be controlled by surface modification of the cellulose nanocrystals and thus are able to react to physiological triggers during human fat digestion. Scattering methods were used to elucidate the morphology of protein-based meat analogues. Here in situ extrusion experiments in the neutron beamline could show the structure development in real time and along with contrast variation also the role of the main ingredients for the final product properties. With high-resolution x-ray scanning scattering also the orientation and composition of meat analogues could be linked to the extrusion flow field and sample rheology.
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published
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Book of Abstracts International Symposium of Food Rheology and Structure
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2 - 2
Publisher
Wageningen Universtiy & Research
Event
International Symposium of Food Rheology and Structure (ISFRS 2023)
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08821 - Fischer, Peter (Tit.-Prof.)
Notes
Plenary lecture held on June 12, 2023.