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@INPROCEEDINGS{HeidenHecht:1034074,
      author       = {Heiden-Hecht, Theresia and Frielinghaus, Henrich},
      title        = {{S}ustainable food emulsion systems explored with neutron
                      scattering and spectroscopy},
      reportid     = {FZJ-2024-06895},
      year         = {2024},
      abstract     = {Food 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.},
      month         = {Oct},
      date          = {2024-10-08},
      organization  = {JCNS Workshop 2024, Tutzing (Germany),
                       8 Oct 2024 - 11 Oct 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/1034074},
}