Dynamic multiscale structural characterisation of Foods by SESANS
When processing raw materials to final consumer food products, their structures undergo changes at length scales from nano-, via meso- to macroscopic sizes. These multiscale architectures govern critical product functionalities as shelf life stability, water holding capacity, texture and mouth feel. To be able to rationally design food processing routes, insights in these hierarchical multiscale structures, in particular under dynamic conditions, is a prerequisite.
Small-angle neutron and X-ray scattering can quantify multiscale structures in food systems under dynamic processing conditions. We develop measurement techniques, sample environments and data-analysis methods for these studies. We are in close cooperation with food scientists from universities, food research institutes and industries.
Key publications
1. 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).
2. On characterization of anisotropic plant protein structures, G.A. Krintiras, J. Göbel, W.G. Bouwman, A.J. van der Goot and G.D. Stefanidis, Food & Function 5 3233-3240 (2014).
3. Elucidation of density profile of self-assembled sitosterol + oryzanol tubules with small-angle neutron scattering, A. Bot, E.P. Gilbert, W.G. Bouwman, H. Sawalha, R. den Adel, V.M. Garamus, P. Venema, E. van der Linden and E. Flöter, Faraday Discuss. 158, 223-238 (2012).
4. Milk Gelation Studied with Small Angle Neutron Scattering Techniques and Monte Carlo Simulations, L.F. van Heijkamp, I.M. de Schepper, M. Strobl, R.H. Tromp, J.R. Heringa, W.G. Bouwman, J. Phys. Chem. A 114 2412-2426 (2010),
5. Probing the droplet cluster structure in acidified temperature cycled o/w emulsion gels by means of SESANS, A. Bot, F.P. Duval, C.P. Duif and W.G. Bouwman, International Journal of Food Science and Technology, 42, 746–752 (2007).