Project

Structure-function relations of fat crystal networks in suspensions

Duration
01 January 2020 → 31 October 2020
Funding
Regional and community funding: Special Research Fund
Research disciplines
  • Agricultural and food sciences
    • Food physics
    • Food technology
Keywords
fat crystallization suspensions particles structural hierarchy nanostructure mesostructure nanoplatelets microstructure macrostructure shear X-ray scattering microscopy and rheology
 
Project description

This research aims at explaining the macroscopic (physical) properties of fat-based model suspensions through insights in the fat crystallization at different length scales (nano-, meso- and micro-scale). Therefore, this research uses a very advanced toolbox comprising ultra-small angle X-ray scattering (USAXS), synchrotron microbeam X-ray diffraction, Fourier transform infrared (FTIR) and Raman spectroscopy, and atomic force microscopy (AFM) besides the conventional techniques.