Understanding Novel Emulsions - properties and structure over many length scales studied by scattering

by Adrian Rennie (Uppsala University)

Monday 4 May 2026, 14:30 → 15:30 Europe/Berlin

PH HS 3 (Physics Department)

Emulsions of oil in water are widespread in many applications.  Particularly the development of novel, healthy and sustainable foods has prompted investigation of new systems as regards their properties and how these relate to structure.  As a minimum these consist of three components – an aqueous phase, oil and stabiliser.  Development of materials with desirable mechanical and rheological properties is helped by knowledge of structure on length scales from Ångström to many micrometres.  Neutron techniques such as SANS, USANS and SESANS provide essential details to complement other experiments.  These will be described with particular reference to pea protein stabilised emulsions that are compared to other products.