Neutrons and Food 8 at MLZ

Hypothesis: The structural details of foams made with pea albumins are affected by the pH of the initial solution and followed heat treatment.
Experiments: An in situ, time-resolved investigation of foams prepared with pea albumins was conducted using small-angle neutron scattering (SANS) in combination with imaging and conductance measurements. Solutions were tested at pH three pH values (3,...

Oil/water interfaces are found in cosmetics, drug delivery, and food systems. These emulsion systems are often stabilized by proteins and/or low molecular weight emulsifiers such as phospholipids. Research questions about the interfacial structure of mixed interfaces, such as their composition and arrangement, as well as their interfacial rheology and dynamics, remain unanswered.
This study...

In recent decades, the utilization of sustainable protein sources has become a major focus of food research. Within the field of plant-based proteins, green biomass proteins are attracting increasing interest. Alfalfa (Medicago sativa L.) represents a promising regional biomass source, yielding large amounts of protein-rich material [1].

However, the isolation of pure and functional...

The diverse properties of plant-based proteins give a wide range of possible food applications, e.g. as emulsifiers in alternative foods or functional drinks [1]. Their isolation is laborious due to accompanying components. Therefore, understanding protein behavior within complex food matrices is essential for both food science and process optimization.
Especially RuBisCo gained interest in...

SAXS remains challenging for complex systems such as EYG and casein fusion proteins. It provides quantitative insights into intermediate structures and internal organization and allows a statistical description of the dynamic fine structure of macroscopic complexes, especially relevant for our artificial casein microparticles and fibres used for enzyme immobilization.
We investigated native...

Espresso is prepared by extraction from finely ground coffee under high pressure, yielding a concentrated coffee rich in emulsified lipids, polysaccharides, and solids that contribute to its unique aroma and mouthfeel. While the aroma and flavor compounds in coffee have been meticulously studied for decades, relatively few studies have addressed these colloidal structures. In this...

Plant protein isolates have gained increasing attention as ingredients in fermented dairy beverages due to their sustainability, nutritional value, and functional potential. However, legume- and oilseed-derived proteins are associated not only with off-flavor volatile compounds but also with colloidal and structural limitations, including low solubility, limited emulsion and foam stability,...

The transition toward plant-based foods requires understanding how minimally processed protein ingredients assemble into functional soft materials. In simplified extraction protocols, some starch and small carbohydrates are retained, yet their role in thermally induced gelation remains poorly understood. While rheology and calorimetry describe macroscopic and molecular transitions, resolving...

Oat protein is a widely used protein source for food and cosmetic applications. In food, oat is recognized for its high content of soluble fibres, notably β-glucan. Interfaces play an important role in both food and cosmetics, and oat proteins are known for their ability to stabilize air/water and oil/water interfaces. Emulsion and interfacial behaviour can be described by oil droplet size and...

Plant based proteins pave the way to sustainable milk drinks and industrial emulsions in general. Cruciferin, a protein from rapeseed, has great potential as green emulsifier [1], but details about its structure and mobility at oil-water interfaces are largely unknown. These properties are studied using small-angle neutron and x-ray scattering, and neutron spin-echo spectroscopy. From the...