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Mar 28 – 29, 2019
Facultad de Educación
Europe/Berlin timezone

Rational design of food processing methods with aid of neutron scattering

Mar 28, 2019, 4:00 PM
Facultad de Educación

Facultad de Educación

Campus San Francisco University of Zaragoza


Wim Bouwman (TU Delft)


Systems of practical relevance to the food industry are often hard to investigate non-invasively. This is caused by the fact that most food emulsions are opaque and soft materials. The relevant length scales are often micrometres. Spin-echo small-angle scattering (SESANS) operates at these length scales and benefits from the high penetrating power of neutrons [1,2]. SESANS yields directly the scattering length density correlation function, which facilitates visual data interpretation [3].
In the presentation the possibilities of SESANS will be illustrated with studies on the structure of protein gels [4,5], protein aggregates [2], protein mixtures [6], emulsions [1], colloids with tuneable interaction [7] and anistropic plant protein aggregates [8].


[1] Effect of processing on droplet cluster structure in emulsion gels, A. Bot, F.P. Duval, and, W.G. Bouwman, Food Hydrocolloids 21 844–854 (2007)
[2] 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)
[3] Real-space neutron scattering methods, W.G. Bouwman, J. Plomp, V.O. de Haan, W.H. Kraan, A.A. van Well, K. Habicht, T. Keller, M.T. Rekveldt, Nuclear Instruments and Methods in Physics Research A 586 9–14 (2008)
[4] Characterizing length scales that determine the mechanical behavior of gels from crosslinked casein micelles, M. Nieuwland, W.G. Bouwman, M.L. Bennink, E. Silletti, H.H.J. de Jongh, Food Biophysics 10 416-427 (2015)
[5] Relating water holding of ovalbumin gels to aggregate structure, M. Nieuwland, W.G. Bouwman, L. Pouvreau, A.H. Martin, H.H.J. de Jongh, Food Hydrocolloids 52 87-94 (2016)
[6] 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)
[7] Direct comparison of SESANS and SAXS to measure colloidal interactions, K. van Gruijthuijsen, W.G. Bouwman, P. Schurtenberger and A. Stradner, EPL 106 28002 (2014)
[8] 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)

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