Agriculture & Food

Researchers used neutrons and X-rays to look into the structure of spaghetti at the nanometre scale, comparing the effect of cooking and salt in gluten-free and gluten-containing pasta.

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…

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…