Small-angle X-Ray and neutron scattering in food colloids |
| |
| Institution: | 1. Australian Centre for Neutron Scattering, ANSTO, New Illawarra Road, Lucas Heights, NSW 2234, Australia;2. The Australian Institute for Bioengineering and Nanotechnology and Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Brisbane, QLD 4072, Australia;1. Department of Chemical and Biomolecular Engineering, University of Delaware, 150 Academy Street, Newark, DE 19716, USA;2. NIST Center for Neutron Research, National Institute of Standards and Technology, 100 Bureau Drive, Gaithersburg, MD 20899, USA;1. Department of Radiation Science and Technology, Faculty of Applied Science, Delft University of Technology, Mekelweg 15, 2629JB Delft, the Netherlands;2. ISIS Neutron and Muon Facility, Science & Technology Facilities Council, Rutherford Appleton Laboratory, United Kingdom;3. Food Process Engineering, Wageningen University, the Netherlands;1. Génie et Microbiologie des Procédés Alimentaires, UMR0782 INRA-AgroParisTech, UPSay, F-78850, Thiverval-Grignon, France;2. Laboratoire Léon Brillouin, UMR12 CEA-CNRS, UPSay, CEA-Saclay, F-91191, Gif-sur-Yvette, France;3. Synchrotron SOLEIL, UPSay, F-91192, Gif-sur-Yvette, France;4. Biopolymères, Interactions, Assemblages, UR1268 INRA, F-44316, Nantes, France;1. School of Chemical Sciences, University of Auckland, Private Bag 92019, Auckland 1142, New Zealand;2. Australian Synchrotron (ANSTO), 800 Blackburn Rd., Clayton 3168, Australia;3. National Centre for Protein Science Shanghai, Chinese Academy of Sciences, Shanghai, 201204, China;4. The Riddet Institute, Palmerston North, New Zealand |
| |
| Abstract: | Small-angle and ultra-small-angle X-ray and neutron scattering techniques provide structural information on the nanometre-to-micron length scale. This review describes recent examples and advances of these techniques in the field of food colloids. The article highlights the structural information that can be extracted when applied to all macronutrient classes, namely fats, carbohydrates and proteins, and mixtures thereof, as well as covering emerging applications and future opportunities. |
| |
| Keywords: | |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
