Diffusing Wave Spectroscopy of aggregating and gelling systems |
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| Affiliation: | 1. Université de Paris, CNRS, Matière et systèmes complexes, 75013 Paris, France;2. Laboratoire d′Optique et Biosciences, École Polytechnique, Institut Polytechnique de Paris, CNRS, INSERM, Route de Saclay, 91128 Palaiseau, France;3. Université de Paris, CNRS, Institut Jacques Monod, F-75013 Paris, France;2. Department of Chemical and Biomolecular Engineering, Center for Neutron Science, University of Delaware, Newark, Delaware;3. Center for Neutron Research, National Institute of Standards and Technology, Gaithersburg, Maryland;4. Late Stage Pharmaceutical Development, Genentech Inc., South San Francisco, California;2. Formulation Sciences Department, MedImmune, Gaithersburg, Maryland;3. Materials Science and Engineering Division, National Institute of Standards and Technology, Gaithersburg, Maryland;1. Division of Physical Chemistry, Lund University, Lund, Sweden;2. Institut Laue-Langevin, Grenoble, France;3. Institute for Complex Systems, National Research Council, Uos Sapienza, Rome, Italy;4. Department of Physics, Sapienza Università di Roma, Rome, Italy |
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| Abstract: | Diffusing Wave Spectroscopy is a relatively recent but rather under-utilized branch of light scattering. It has the advantage that it can be used in highly-scattering suspensions to measure the motions of the scattering particles. This means that it can be used to study food colloidal systems in their normal state, with no requirement for dilution of the samples. The motions of the particles in a suspension depends on their state (free or limited diffusion, gelation, phase separation, etc.). Therefore, analysis of the light scattering behaviour can give information not only on particle sizes, but on the mechanisms by which they aggregate. In addition to the dynamics of the particles, it is also possible to gather information about the interactions of the particles from the overall turbidity of the suspensions. This review describes the application of the DWS technique to the study of a number of food-related suspensions, and shows how the results can be interpreted for the different systems. |
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