Sustainable food colloids group
with food science laboratory - YESP fellow
Forschungszentrum Jülich GmbH
Wilhelm-Johnen-Straße
52428 Jülich
Jülich Centre for Neutron Science (JCNS)
Neutronenmethoden (JCNS-4)
Gebäude Garching-UYL / Raum 534
Food colloids are part of everyones life: milk, yogurt or cheese. An evolution of various social and environmental reasons stresses the importance to integrate more sustainable and plant-based food colloid options into the human nutrition.
Plant-based food colloids represent a scientific challenge. These colloidal systems have been extensively studied in the past decade, but the function and potential of sustainable plant proteins in complex colloidal systems is still not fully understood. X-ray and neutron scattering techniques offer a tremendous potential to answer a lot important research questions concering organization, shape, size, aggregation state, and motion of components within these colloidal systems (Heiden-Hecht et al., 2023 and 2024). We aim to link these characterisitics with physico-chemical causes, and food characteristics.
The goal to understand the function of plant proteins in complex colloidal systems is adressed, and our work will contribute to solve a lot of important research questions concerning food colloid systems.
