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SUMMARY:Contr. talk - What neutrons tell us about meat analogues
DTSTART;VALUE=DATE-TIME:20210611T083000Z
DTEND;VALUE=DATE-TIME:20210611T085000Z
DTSTAMP;VALUE=DATE-TIME:20260529T221137Z
UID:indico-contribution-1142@lindico453.srv.lu.se
DESCRIPTION:Speakers: Wim Bouwman (Delft University of Technology\,)\nFor 
 a rational redesign of the production of meat analogues one should underst
 and the formation kinetics of a good texture. Neutron scattering yields al
 l kind of information on the bulk of the meat analogues. We used several n
 eutron techniques to characterise these materials. We performed most measu
 rements on calcium caseinate based meat replacements [1]. Quasi-elastic ne
 utron scattering has showed the importance of the molecular mobility of th
 e proteins [2]. Small-angle neutron scattering has showed at which length 
 scale the orientation of the fibres goes from isotropic to aligned. With n
 eutron refraction the air bubbles in meat analogues have been quantified \
 n[3]. This knowledge will help to further improve the methods for meat ana
 logues production. The holy grail in this research is now to apply these m
 ethods in situ while processing the materials.\n1. B.Tian\, V. Garcia Saka
 i\, C.P. Pappas\, A.J. van der Goot\, W.G. Bouwman Chemical Engineering Sc
 ience 207 1270-1277 (2019)\n2. B.Tian\, Z. Wang\, L. de Campo\, E.P. Gilbe
 rt\, R.M. Dalgliesh\, E. Velichko\, A.J. van der Goot\, W.G. Bouwman\nFood
  Hydrocolloids 106 105912 (2020)\n3. B.Tian\, Z. Wang\, A.J. van der Goot\
 , W.G. Bouwman\nFood Hydrocolloids 83 287-295 (2018)\n\nhttps://lindico453
 .srv.lu.se/event/159/contributions/1142/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1142/
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