Code
01D03819
Duration
01 January 2020 → 31 October 2020
Funding
Regional and community funding: Special Research Fund
Promotor
Fellow
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.