Conference Presentation (Invited)

FZJ-2024-06894

http://join2-wiki.gsi.de/foswiki/pub/Main/Artwork/join2_logo100x88.png Sustainable Food Colloids

Frielinghaus, H.FZJ*

2024

Abstract: Food colloids are part of everyone’s life: milk, yogurt or cheese. Socio-economical trends demand for more sustainable, plant-based food formulations, but represent a scientific challenge. Colloidal systems have been studied, but not fully understood. Xray and neutron scattering techniques deliver the nanoscale mechanisms. We commenced with traditional food colloids stabilized by beta lactoglobulin and phospholipids studied by SANS and NSE. These findings are linked to the viscoelastic behavior.

Keyword(s): Polymers, Soft Nano Particles and Proteins (1st) ; Health and Life (1st) ; Soft Condensed Matter (2nd)

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Contributing Institute(s):

1. JCNS-FRM-II (JCNS-FRM-II)
2. JCNS-4 (JCNS-4)
3. Heinz Maier-Leibnitz Zentrum (MLZ)

Research Program(s):

1. 6G4 - Jülich Centre for Neutron Research (JCNS) (FZJ) (POF4-6G4) (POF4-6G4)
2. 632 - Materials – Quantum, Complex and Functional Materials (POF4-632) (POF4-632)

Experiment(s):

1. No specific instrument

Appears in the scientific report 2024

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