Scientific news

ILL research scientist Leonardo Chiappisi has been awarded the prestigious Wolfram-Prandl Prize 2024 for young scientists for his outstanding research results on polymer-based soft matter under high-pressure conditions.

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…

HIV/AIDS remains a major global health challenge, with an estimated 39 million people living with the disease and 1.5 million new infections each year. Though antiretroviral therapy provides effective treatment and prevention, limitations arise due…

The SHARPER instrument at the ILL came online during the second 2024 reactor cycle, which run for 16 May to 9 June. SHARPER is a time-focusing time-of-flight spectrometer designed for quasi-elastic and inelastic scattering built and operated at the…

The replacement of fossil fuels with renewable energy is a key requirement to achieve climate neutrality in Europe by 2050. Energy storage systems are a crucial technology for this global energy transition due to the intermittent nature of…

From drug delivery to the development of responsive materials, self-assembled supramolecular structures have many applications. Understanding their organisation and reaction to external parameters is key. In a new study, researchers explore the…

An agreement has just been signed between the ILL and the ESS for ILL to manufacture the detector for the CSPEC instrument at the ESS.

A recently published study uses neutron and X-ray scattering to deepen our understanding of freeze-drying protein stabilisation processes, widely used in biopharmaceutical applications. The results obtained for a protein relevant for pharmaceutical…

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…