Speaker
Ms
Bei Tian
(Delft University of Technology)
Description
Mild heat and shear to a 30% calcium caseinate and transglutaminase (E:S = 1:20) results in a material with distinctive fibrous structure that is arranged in a hierarchical order. Such a material can form the basis for a next generation meat analogue. It is important to understand this structuring mechanism to find the optimal ingredient ratios, process conditions and to maintain good quality control. Neutrons can be a powerful tool to study the structuring mechanism of such systems, not only because it is non-invasive but also because it can cover a broad range of length scales. Here, two neutron techniques: Spin Echo Small Angle Neutron Scattering (SESANS) and neutron tomography have been used to understand the micro- and meso- structures of samples with structure that range from dispersion to gel state. Models are chosen to describe the sample structure and to extract physically relevant parameters.
| Topic Area / Session | Dairy |
|---|
Primary author
Ms
Bei Tian
(Delft University of Technology)
Co-authors
Prof.
Atze Jan van der Goot
(Wageningen University)
Mr
Chris Duif
(Delft University of Technology)
Dr
Wim bouwman
(Delft University of Technology)
Ms
Zhaojun Wang
(Wageningen University)
Dr
Zhou Zhou
(Delft University of Technology)
