Speaker
Dr
Wim bouwman
(Delft University of Technology)
Description
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 scattering length density correlation function, which facilitates visual data-analysis [1].
In the presentation the possibilities of SESANS will be illustrated with studies on the structure of cross linked casein micelles gels [2], the water holding capacity of ovalbumin gels [3] and the effect of the presence of gelatine on whey protein gels [4].
References
1. Real-space neutron scattering methods, W.G. Bouwman, J. Plomp, V.O.
de Haan, W.H. Kraan, A.A. van Well, K. Habicht, T. Keller, M.T.
Rekveldt, Nuclear Instruments and Methods in Physics Research A 586
9–14 (2008)
2. Characterizing length scales that determine the mechanical behavior
of gels from crosslinked casein micelles, M. Nieuwland, W.G.
Bouwman, M.L. Bennink, E. Silletti, H.H.J. de Jongh, Food Biophysics
10 416-427 (2015)
3. Relating water holding of ovalbumin gels to aggregate structure, M.
Nieuwland, W.G. Bouwman, L. Pouvreau, A.H. Martin, H.H.J. de Jongh,
Food Hydrocolloids 52 87-94 (2016)
4. Microstructure and rheology of globular protein gels in the presence
of gelatin, Carsten Ersch, Marcel Meinders, W.G. Bouwman, M.
Nieuwland, E. van der Linden, P. Venema, A.H. Martin, Food
Hydrocolloids 55 34-46 (2016)
| Topic Area / Session | Biopolymers |
|---|
Primary author
Dr
Wim bouwman
(Delft University of Technology)
Co-authors
Dr
Carsten Ersch
(Top Institute Food and Nutrition & Wageningen University)
Dr
Maaike Nieuwland
(Top Institute Food and Nutrition & TNO)
