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SUMMARY:Understanding Novel Emulsions - properties and structure over many
  length scales studied by scattering
DTSTART:20260504T123000Z
DTEND:20260504T133000Z
DTSTAMP:20260617T040100Z
UID:indico-event-633@indico.frm2.tum.de
CONTACT:Nicolas.Walte@frm2.tum.de\;d.saha@fz-juelich.de
DESCRIPTION:Speakers: Adrian Rennie (Uppsala University)\n\nEmulsions of o
 il in water are widespread in many applications.  Particularly the develo
 pment of novel\, healthy and sustainable foods has prompted investigation 
 of new systems as regards their properties and how these relate to structu
 re.  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 S
 ANS\, USANS and SESANS provide essential details to complement other exper
 iments.  These will be described with particular reference to pea protein
  stabilised emulsions that are compared to other products.\n\nhttps://indi
 co.frm2.tum.de/event/633/
LOCATION:PH HS 3 (Physics Department)
URL:https://indico.frm2.tum.de/event/633/
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