Neutrons and Food 8 at MLZ

Extrusion-based 3D food printing enables highly accurate spatial control, but its wider deployment remains constrained by the absence of robust and transferable material parameters for printability. Consequently, commercial systems often rely on proprietary inks, while academic studies frequently report formulation-specific processing windows, thereby counteracting personalization. In...

Small-angle scattering (SAS) is an ideal tool for non-destructive nanostructure analysis. However, due to the overlapping structural information from many different phases, we often prefer to measure model case suppressing the number of constituent phases. In the case of dairy food products, they include fat globule, casein micelles and colloidal calcium phosphate (CCP). And for simplifying...

High pressure food processing (HPP) is widely applied in sterilization, homogenization, chemical synthesis, and the modulation of organoleptic properties. Owing to the complexity of food matrices, HPP requires the coordinated optimization of temperature, pressure, pH, ionic strength, and other interdependent variables, to achieve targeted structural or functional outcomes. HPP hold...

Rice cake ("Mochi" in Japanese) is the traditional Japanese food and also have a function of preserved food. It is made of sticky steamed rice with sever deformation by pounding. The grain boundary disappears after deformation and it has uniform structure like candy and show viscous flow. This viscosity comes from gelatinization in which amylopectin and water mixed uniformly. We often preserve...