Speaker
Ramya Koduvayur Ananthanarayanan
(GNeuS research fellow, TUM Garching)
Description
The Fractal dimension (Df) is a key structural parameter of the networks formed by several food systems. In the present work, dairy gels from skim milk at different concentrations are formed via two different mechanisms: acidification, and enzymic (rennet)-induction. Oscillatory rheology, and ultra-small-angle neutron scattering (USANS) studies are performed to characterize their structural evolution. The perspectives on Df thus obtained will be discussed to understand the inherent physics.
Primary author
Ramya Koduvayur Ananthanarayanan
(GNeuS research fellow, TUM Garching)
Co-authors
Christopher J. Garvey
(MLZ)
Dr
François Boué
(Laboratoire Léon Brillouin, CEA Saclay, Gif-sur-Yvette Cedex, France)
Dr
Liliana de Campo
(Australian Centre for Neutron Scattering, Australia Nuclear Science and Technology Organisation, Lucas Heights, Australia)
Dr
Markos Strobl
(Laboratory for Neutron Scattering and Imaging, Paul Scherrer Institut, Villigen, Switzerland,)
