Neutrons and Food 8 at MLZ

Emulsions are often produced using shear forces. In a laboratory scale, this can be in a rotor-stator mixer. In a laboratory or pilot scale, a high-pressure homogenizer is often used. There are both similarities and differences between emulsion formation in rotor-stator mixers and high-pressure homogenizers. Both devices force fluid through a narrow gap, creating a turbulent jet.
However,...

Materials and Life Science Experimental Facility (MLF) of Japan Proton Accelerator Research Complex (J-PARC) is one of the highest intensity pulsed neutron sources in the world which provides state-of-the-art neutron and muon instruments. In this poster presentation, we will show recent food science activities investigated by neutron scattering in MLF.

Plant-based milk analogues are increasingly developed to support sustainable food systems. However, protein adsorption and interfacial layer formation remain un-fully understood at the low concentrations and short time scales relevant to plant-based emulsification. To address this, microfluidic emulsification provides precise control over droplet formation conditions, enabling systematic...