Neutrons and Food 2016

Session

Fats, Emulsions and Emulsifiers

1 Jun 2016, 15:30

Palaestra Nedre (Lund, Sweden)

Conveners

Fats, Emulsions and Emulsifiers

• Grethe Vestergaard Jensen (NBI, University of Copenhagen)

1. Quantification of fat crystallite thickness distributions by NMR and small-angle scattering techniques

Prof. John van Duynhoven (Unilever)

01/06/2016, 15:30

Talk

Understanding the behaviour of fat crystal dispersions in oil under industrial processing conditions is of considerable industrial interest. Knowledge of the transient structural hierarchy in fat crystal networks under dynamic conditions will impact directly the rational design and engineering of lipid-based food materials with enhanced shelf-life stability and sensorial quality. Moreover,...

14. Soybean Oleosomes studied by Small Angle Neutron Scattering

Dr Andrew Jackson (European Spallation Source ERIC)

01/06/2016, 16:10

Talk

Although oleosomes, the lipid storage organelles of plants, have attracted growing interest during recent years, not all of their structural features are known yet in detail. This is especially true for their stabilizing outer protein layer, mainly composed of oleosins. These are challenging to study in extracted form due to their long hydrophobic domains, which in turn are crucial for the...

5. SANS study of the self-aggregation of alkylglycoside surfactants with oligomeric head-groups

Dr Federica Sebastiani (Physical Chemistry Department, University of Lund - CR Competence AB, Lund)

01/06/2016, 16:35

The increased effort to preserve the environment has driven extensive research toward the identification of surfactants that are nontoxic, biodegradable, and synthetized from sustainable resources (1). Alkylglycosides, which have a head-group consisting of one or several sugar moieties, promise to meet these demands. Alkylglycoside surfactants with functionalised oligomeric head group (>3...