Neutrons and Food 2016

Session

Biopolymers

2 Jun 2016, 13:30

Palaestra Nedre (Lund, Sweden)

Conveners

Biopolymers

• Niklas Lorén (Soft Materials Science, SP Food and Bioscience)

7. Protein gels from the inside with neutron scattering

Dr Wim bouwman (Delft University of Technology)

02/06/2016, 13:30

Systems of practical relevance to the food industry are often hard to investigate non-invasively. This is caused by the fact that most food emulsions are opaque and soft materials. The relevant length scales are often micrometers. Spin-echo small-angle scattering (SESANS) operates at these length scales and benefits from the high penetrating power of neutrons. SESANS yields directly the...

8. Glass transition and hydraion of food protein studied by inelastic neutron scattering

Dr Hiroshi Nakagawa (Japan Atomic Energy Agency)

02/06/2016, 13:55

Hydration and vitrification is an essential factor determining the physical property and quality of food. Inelastic neutron scattering is a promising experimental method for analysis of water mobility and glass transition of food materials. Neutron has high permeability in materials, and can observe non-destructively the molecular dynamics of materials involved in food. Molecular Dynamics...

15. Exploring plant protein structures in food and non-food products with the help of X-ray scattering and other techniques

Mrs Ramune Kuktaite (Dr)

02/06/2016, 14:15

For production of healthy and environmentally safe products the use of plant proteins is recognized as of highest importance. Plant proteins are an important group of molecules, offering a number of molecular interactions during processing and play a central role in the manufacturing of protein based food/non-food products. In this context, the plant protein structure and function are closely...

4. Effect of stabilizers on the mesostructure of cellulose microfibrils studied by small-angle X-ray scattering

Mr Evgenii Velichko (Delft University of Technology)

02/06/2016, 14:35

Cellulose microfibril (CMF) dispersions find many applications in food industry [1]. They are typically prepared by defibrillation of plant cell wall material under high shear [2]. Aqueous CMF dispersions have to be protected from agglomeration by a stabilizer, typically soluble polymer, such as pectin, which coexists with cellulose in plant cell walls. In industrial processing, CMFs undergo...