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@INPROCEEDINGS{Frielinghaus:1034073,
      author       = {Frielinghaus, Henrich},
      title        = {{S}ustainable {F}ood {C}olloids},
      reportid     = {FZJ-2024-06894},
      year         = {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.},
      month         = {May},
      date          = {2024-05-27},
      organization  = {LLB/MLZ Workshop 2024, Herrsching
                       (Germany), 27 May 2024 - 28 May 2024},
      subtyp        = {Invited},
      cin          = {JCNS-FRM-II / JCNS-4 / MLZ},
      cid          = {I:(DE-Juel1)JCNS-FRM-II-20110218 /
                      I:(DE-Juel1)JCNS-4-20201012 / I:(DE-588b)4597118-3},
      pnm          = {6G4 - Jülich Centre for Neutron Research (JCNS) (FZJ)
                      (POF4-6G4) / 632 - Materials – Quantum, Complex and
                      Functional Materials (POF4-632)},
      pid          = {G:(DE-HGF)POF4-6G4 / G:(DE-HGF)POF4-632},
      experiment   = {EXP:(DE-MLZ)NOSPEC-20140101},
      typ          = {PUB:(DE-HGF)6},
      url          = {https://juser.fz-juelich.de/record/1034073},
}