2026-06-01T16:12:12Z https://icatplus.esrf.fr/oaipmh/request

oai:icatplus.esrf.fr:inv/2058710011 2025-04-21T06:00:20.617Z

4.2 EI 10.15151/ESRF-ES-2058710011 Panlin JIN Panlin Jin Panlin JIN Panlin Jin Ida Eleonora Lovisa OLSMATS Ida Eleonora Lovisa Olsmats 0009-0003-8175-2158 Ida Eleonora Lovisa OLSMATS Ida Eleonora Lovisa Olsmats 0009-0003-8175-2158 Adrian RENNIE Adrian Rennie 0000-0001-8185-3272 Bruno TELLI CECCATO Bruno Telli Ceccato 0000-0002-1414-8511 Adrian RENNIE Adrian Rennie 0000-0001-8185-3272 Bruno TELLI CECCATO Bruno Telli Ceccato 0000-0002-1414-8511 Gouranga MANNA Gouranga Manna 0000-0002-3054-9024 Example Institute 2028 Data from large facility measurement 2025-04-18T06:00:00Z/2025-04-21T06:00:00Z 2025-04-21T06:00:00Z I CC-BY-4.0 Modern food emulsions prepared entirely with plant-grown products are attracting increased market share as they offer routes to sustainable food supplies as well as healthy products. Applications include drinks and other products with various amounts of oil and stabiliser. Pea proteins are attractive for these applications as they provide for low allergenicity. Recent studies with scattering methods, confocal microscopy and rheological measurements have identified several interesting properties with large amounts of protein in the continuous water phase that cause complex flow behaviour with a yield stress and time dependent moduli. This proposal will investigate this behaviour with rheoSAXS measurements that should provide understanding and lead to improvements for materials where rheology is crucial both in processing and for ‘mouth feel’ when consumed.