Unravel the interfacial structures of plant-based proteins at the air-water interface
收藏ESRF Portal2028-01-01 更新2026-04-23 收录
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https://doi.esrf.fr/10.15151/ESRF-ES-2017426812
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资源简介：
The transition towards sustainable, plant-based protein sources for food systems requires knowledge on how plant-based proteins interact with food-relevant microstructures. In particular, in the formulation of aerated food systems (e.g. foams), the mechanism by which plant-based proteins stabilise the interfaces is considerably different than that of traditional animal-based protein. In our recent experiment SC-5498, we measured combined grazing-incidence small-angle x-ray scattering (GISAXS) and x-ray reflectivity (XRR) of in situ structures and formation dynamics of plant-based proteins at the air-water interface. While XRR provided clear results, the combined setup proved to be too much of a compromise and no successful GISAXS signal was obtained. In this follow-up proposal we aim to redo the GISAXS measurements. The structural information provided by GISAXS forms the missing link between (in house) state of the art interfacial rheology and high resolution but ex situ and static ato
提供机构：
Wageningen University & Research Centrum, Food Physics Group, Bomenweg 2 Building 307 P O Box 8129, 6700 EV , Wageningen, NL; Wageningen University & Research Centrum, Food Physics Group, Bomenweg 2 Building 307, P O Box 8129, 6700 Ev Wageningen, Netherlands; Wageningen University & Research, Physics and Physical Chemistry of Foods, Bornse Weilanden 9, 6708 WG Wageningen, 6708 WG , Wageningen, NL
创建时间：
2028-01-01
