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001034074 037__ $$aFZJ-2024-06895
001034074 041__ $$aEnglish
001034074 1001_ $$0P:(DE-Juel1)191268$$aHeiden-Hecht, Theresia$$b0$$ufzj
001034074 1112_ $$aJCNS Workshop 2024$$cTutzing$$d2024-10-08 - 2024-10-11$$wGermany
001034074 245__ $$aSustainable food emulsion systems explored with neutron scattering and spectroscopy
001034074 260__ $$c2024
001034074 3367_ $$033$$2EndNote$$aConference Paper
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001034074 520__ $$aFood emulsions may be either stabilized by amphiphilic milk-based or sustainable plant-based proteins, which affect the interfacial and emulsion stabilization mechanisms on a macro- and microscale of length and time. To understand these mechanisms in detail different length scales from molecular to macroscopic distances as well as time dependent mechansims need to be investigated.Neutron scattering techniques provide insight into such emulsions on these length- and time-scales depending on the technique used. Combining structural information on molecular length scales from small angle x-ray and neutron scattering (SAXS and SANS) with time dependent neutron spin echo spectroscopy (NSE) allows to expand our understanding towards intermolecular interactions within the interface. These interactions are linked to the emulsion stability – the elastic properties of the protein or protein/phospholipid stabilized oil/water interface on molecular length scales.Neutron and x-ray scattering techniques which broaden the classical characterization of food emulsions are introduced. Results from emulsions stabilized with b-lactoglobulin as a representative milk protein, and different plant-based proteins, are presented and discussed. Contrast variation by deuteration of some components of the emulsions is applied to focus on the interfacial region, relying on the uniqueness of neutrons. Connecting these emerging results with classical characterizations such as interfacial tension or viscoelasticity assist in understanding the complex mechanisms of interfacial stability, and may contribute to a knowledge driven development of sustainable food emulsions.
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001034074 536__ $$0G:(DE-HGF)POF4-632$$a632 - Materials – Quantum, Complex and Functional Materials (POF4-632)$$cPOF4-632$$fPOF IV$$x1
001034074 65027 $$0V:(DE-MLZ)SciArea-210$$2V:(DE-HGF)$$aSoft Condensed Matter$$x0
001034074 65017 $$0V:(DE-MLZ)GC-1602-2016$$2V:(DE-HGF)$$aPolymers, Soft Nano Particles and  Proteins$$x0
001034074 65017 $$0V:(DE-MLZ)GC-130-2016$$2V:(DE-HGF)$$aHealth and Life$$x1
001034074 693__ $$0EXP:(DE-MLZ)NOSPEC-20140101$$5EXP:(DE-MLZ)NOSPEC-20140101$$eNo specific instrument$$x0
001034074 7001_ $$0P:(DE-Juel1)130646$$aFrielinghaus, Henrich$$b1$$ufzj
001034074 909CO $$ooai:juser.fz-juelich.de:1034074$$pVDB$$pVDB:MLZ
001034074 9101_ $$0I:(DE-588b)5008462-8$$6P:(DE-Juel1)191268$$aForschungszentrum Jülich$$b0$$kFZJ
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001034074 9131_ $$0G:(DE-HGF)POF4-6G4$$1G:(DE-HGF)POF4-6G0$$2G:(DE-HGF)POF4-600$$3G:(DE-HGF)POF4$$4G:(DE-HGF)POF$$aDE-HGF$$bForschungsbereich Materie$$lGroßgeräte: Materie$$vJülich Centre for Neutron Research (JCNS) (FZJ)$$x0
001034074 9131_ $$0G:(DE-HGF)POF4-632$$1G:(DE-HGF)POF4-630$$2G:(DE-HGF)POF4-600$$3G:(DE-HGF)POF4$$4G:(DE-HGF)POF$$aDE-HGF$$bForschungsbereich Materie$$lVon Materie zu Materialien und Leben$$vMaterials – Quantum, Complex and Functional Materials$$x1
001034074 9141_ $$y2024
001034074 920__ $$lyes
001034074 9201_ $$0I:(DE-Juel1)JCNS-FRM-II-20110218$$kJCNS-FRM-II$$lJCNS-FRM-II$$x0
001034074 9201_ $$0I:(DE-Juel1)JCNS-4-20201012$$kJCNS-4$$lJCNS-4$$x1
001034074 9201_ $$0I:(DE-588b)4597118-3$$kMLZ$$lHeinz Maier-Leibnitz Zentrum$$x2
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