Foams are highly complex systems, and an essential component of many different drinks and foods. Collaboration between the ILL and Aarhus University has connected unique capabilities to investigate foam with critically relevant food science…

The lipid membranes surrounding human cells are known to be asymmetric in terms of their molecular composition. The localisation of cholesterol within these membranes has, however, been difficult to pinpoint until recently. Using neutron scattering…

An interdisciplinary team of researchers has established a set of conditions under which sustainable fatty acid complexes can efficiently fight against dangerous, antibiotic-resistant bacteria. The results are encouraging and inspire further research…

Antimicrobial peptides (AMPs) are natural antibiotics which are very effective against resistant bacteria. Despite their interesting properties, AMPs remain difficult to use. A study just published marks a remarkable step forward in understanding how…

A recently published study uses neutron scattering to shed light on texturisation - the black box for plant-based meat analogues - through in-situ real-time observations of the process. The challenge is increasingly relevant for the food industry as…