BEGIN:VCALENDAR VERSION:2.0 PRODID:-//CERN//INDICO//EN BEGIN:VEVENT SUMMARY:IUCr Travel Award Presentation DTSTART;VALUE=DATE-TIME:20181019T012000Z DTEND;VALUE=DATE-TIME:20181019T014000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2093@events01.synchrotron.org.au DESCRIPTION:https://events01.synchrotron.org.au/event/72/contributions/209 3/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2093/ END:VEVENT BEGIN:VEVENT SUMMARY:Open Forum DTSTART;VALUE=DATE-TIME:20181017T230000Z DTEND;VALUE=DATE-TIME:20181017T234000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2091@events01.synchrotron.org.au DESCRIPTION:https://events01.synchrotron.org.au/event/72/contributions/209 1/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2091/ END:VEVENT BEGIN:VEVENT SUMMARY:Dinner Cruise DTSTART;VALUE=DATE-TIME:20181018T073000Z DTEND;VALUE=DATE-TIME:20181018T103000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2088@events01.synchrotron.org.au DESCRIPTION:https://events01.synchrotron.org.au/event/72/contributions/208 8/ LOCATION:Harbourside Cruises URL:https://events01.synchrotron.org.au/event/72/contributions/2088/ END:VEVENT BEGIN:VEVENT SUMMARY:X-ray Fluorescence Microscopy Capabilities at the Australian Synch rotron and Applications in Food Science DTSTART;VALUE=DATE-TIME:20181017T061000Z DTEND;VALUE=DATE-TIME:20181017T063000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2071@events01.synchrotron.org.au DESCRIPTION:Speakers: David Paterson (Australian Synchrotron)\nX-ray fluor escence microscopy (XFM) can be used for elemental and chemical microanaly sis across length scales ranging from millimeter to nanometer. XFM is ide ally suited to quantitatively map trace elements within whole and sectione d plants\, seeds\, animals and soil samples. The high elemental sensitivi ty of X-ray fluorescence microprobes coupled with deep penetration of hard X-rays enables measurement of an incredibly diverse range of samples in s itu and under environmental conditions with a minimum of preparation. \n\n The ability to rapidly acquire 2D images enables higher-dimensional studie s such as fluorescence tomography\, X-ray absorption near edge structure ( XANES) imaging\, and XANES tomography in realistic times. Full spectral XA NES imaging takes advantage of fast XFM and results in X-ray absorption ne ar edge structure spectra from X-ray fluorescence at each pixel in the ima ge. This enables spatially resolved chemical speciation and the efficienc y and speed ensures the lowest possible dose alongside high throughput.\n\ nExamples of XFM elemental mapping addressing bio-fortification of cereal grains and chemical speciation studies to understand manganese and arsenic toxicity in plants and selenium bio-availability in aquatic environments will be presented.\n\nhttps://events01.synchrotron.org.au/event/72/contrib utions/2071/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2071/ END:VEVENT BEGIN:VEVENT SUMMARY:High-Resolution Macro ATR-FTIR Chemical Imaging Capability at Aust ralian Synchrotron IR Beamline and Its Applications in Food Science DTSTART;VALUE=DATE-TIME:20181017T055000Z DTEND;VALUE=DATE-TIME:20181017T061000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1693@events01.synchrotron.org.au DESCRIPTION:Speakers: Jitraporn Vongsvivut (Australian synchrotron)\n**Abs tract:**\nThis work presents advances in high-resolution chemical imaging capability at Australian Synchrotron Infrared (IR) beamline\, achieved thr ough the use of an in-house developed synchrotron macro ATR-FTIR microspec troscopic device [1]. The device was developed by modifying the cantilever arm of a standard macro-ATR unit to accept germanium (Ge) ATR elements wi th different contact facet sizes (i.e. 1 mm\, 250 µm and 100 µm in diame ter). Coupling synchrotron-IR beam to the Ge ATR element (n=4) used in thi s device\, has the effect of not only reducing the beam focus size (improv ing the lateral resolution) by a factor of 4\, but also reducing the mappi ng step size by 4 times relative to the stage step motion. As a result\, t he macro ATR-FTIR measurement at Australian Synchrotron IR Beamline can be performed at minimum beam size of 1.9 μm using a 20x objective\, and at minimum mapping step size of 250 nm\, allowing high-resolution chemical im aging analysis. \n\nWhile the large Ge facet size works well with soft mat erials that do not require high pressure to achieve a good contact\, the s mall tips can provide higher pressure and allow measurements inside smalle r regions with limited access suitable for hard and rough surfaces [1-2]. This macro ATR-FTIR device can also be coupled to a temperature control un it\, allowing temperature-dependent study\, as well as measurements that r equire a fixed temperature such as analysis of dairy products at 4 oC simi lar to the usual storage condition in a household fridge.\n\nThe developme nt of the macro ATR-FTIR device has so far led to successful analysis of s amples from a diverse range of research disciplinary. Key applications in food science to be presented include a range of dairy products (e.g. chees e and yoghurt)\, plants and vegetables. \n\n**References:**\n[1] V.K. Truo ng\, M. Stefanovic\, S. Maclaughlin\, M.J. Tobin\, J. Vongsvivut\, M. Al K obaisi\, R.J. Crawford\, E.P. Ivanova\, “The evolution of silica nanopar ticle-polyester coatings on surfaces exposed to sunlight\,” J. Vis. Exp. 116\, e54309\, 1-11 (2016).\n[2] J. Vongsvivut\, V.K. Truong\, M.A. Kobai si\, S. Maclaughlin\, M.J. Tobin\, R.J. Crawford\, E.P. Ivanova\, “Synch rotron macro ATR-FTIR microspectroscopic analysis of silica nanoparticle-e mbedded polyester coated steel surfaces subjected to prolonged UV and humi dity exposure\,” PLoS One 12\, e0188345 (2017).\n\nhttps://events01.sync hrotron.org.au/event/72/contributions/1693/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1693/ END:VEVENT BEGIN:VEVENT SUMMARY:Opportunities for QENS and neutron spectroscopy at ACNS DTSTART;VALUE=DATE-TIME:20181017T053000Z DTEND;VALUE=DATE-TIME:20181017T055000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2057@events01.synchrotron.org.au DESCRIPTION:Speakers: Nicolas de Souza (ANSTO - Australian Centre for Neut ron Scattering)\nThe Australian Centre for Neutron Scattering presently op erates two neutron inelastic spectrometers well suited to quasi-elastic ne utron scattering (QENS) and low-energy neutron spectroscopy studies. In co mbination\, the EMU and PELICAN cold-neutron spectrometers cover an energy transfer range spanning 0.001 to 14 meV. As far as QENS\, the accessible time domain is thus from pico- to nano- seconds\, with a momentum transfer s ranging from 0.1 to beyond 2 Å^-1.\n\nThe main features of the two inst ruments will be presented\, including their available sample environments. EMU is a backscattering spectrometer\, and PELICAN is a polarised time-of -flight spectrometer. Examples highlighting the capabilities of each spect rometer and their complementarity will be presented\, with a focus on appl ication areas such as soft-matter and bio-material relaxations\, and aqueo us/hydration dynamics.\n\nhttps://events01.synchrotron.org.au/event/72/con tributions/2057/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2057/ END:VEVENT BEGIN:VEVENT SUMMARY:Applications of Neutron Activation Analysis in Food Studies DTSTART;VALUE=DATE-TIME:20181017T051000Z DTEND;VALUE=DATE-TIME:20181017T053000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1694@events01.synchrotron.org.au DESCRIPTION:Speakers: Attila Stopic (ANSTO)\nNeutron Activation Analysis ( NAA) is a sensitive technique for quantifying elemental concentrations in solid samples. It is a mature and well-understood method that has been in use for several decades across a range of disciplines. Today it is one o f many techniques available to analysts for characterising the elemental m akeup of solid samples\, albeit with somewhat limited availability as a po werful neutron source\, such as a nuclear research reactor\, is a requirem ent. Partly but not entirely as a result of this\, it is often overlooked in favour of more readily accessible methods\, yet still holds some key a dvantages over other methods commonly used. This talk aims to cover the b asic concepts of NAA and outline the advantages and disadvantages in the c ontext of elemental analysis of food\, while outlining the experience of t he NAA capability at the Australian Nuclear Science & Technology Organisat ion (ANSTO).\n\nhttps://events01.synchrotron.org.au/event/72/contributions /1694/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1694/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutrons and Food - an Introduction DTSTART;VALUE=DATE-TIME:20181017T045000Z DTEND;VALUE=DATE-TIME:20181017T051000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2077@events01.synchrotron.org.au DESCRIPTION:Speakers: Elliot Gilbert (Australian Centre for Neutron Scatte ring\, ANSTO)\nThe application of neutron scattering methods to understand the structure and dynamics in soft-condensed matter has a long history bu t its utilisation for food-based materials still remains the domain of a s mall\, albeit increasing\, community. This is despite the fact that neutro ns offer significant advantages over other avenues of characterisation whe re an understanding at the nanoscale is essential to explain the functiona l properties and behaviour in food. Neutrons are isotopically sensitive an d are also highly penetrating enabling transmission through complex sample environments\; the latter provides the potential to study industrially-re levant processes in real time. The presence of higher flux facilities\, wi th access to extended spatial and energy ranges\, greater computational po wer and enhanced modelling methods\, offer further opportunities. This pr esentation will provide a brief introduction to neutron scattering and how such methods can yield useful information on food materials.\n\nhttps://e vents01.synchrotron.org.au/event/72/contributions/2077/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2077/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutrons and Food 6 Presentation DTSTART;VALUE=DATE-TIME:20181019T040000Z DTEND;VALUE=DATE-TIME:20181019T042000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2086@events01.synchrotron.org.au DESCRIPTION:https://events01.synchrotron.org.au/event/72/contributions/208 6/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2086/ END:VEVENT BEGIN:VEVENT SUMMARY:Industry Q&A DTSTART;VALUE=DATE-TIME:20181019T032000Z DTEND;VALUE=DATE-TIME:20181019T040000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2084@events01.synchrotron.org.au DESCRIPTION:https://events01.synchrotron.org.au/event/72/contributions/208 4/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2084/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutrons for industry - ACNS ILO\, ANSTO - Access\, Services & Cas e Studies DTSTART;VALUE=DATE-TIME:20181019T030000Z DTEND;VALUE=DATE-TIME:20181019T032000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1804@events01.synchrotron.org.au DESCRIPTION:Speakers: Paradowska Anna (ACNS\, ANSTO)\nThe Australian Cent re for Neutron Scattering at ANSTO is a multidisciplinary international ce ntre of excellence\, specialising in applying X-ray and neutron scattering techniques to the study of matter in various physical states: solid\, liq uid and gas. Over time\, we’ve built an exceptional body of skills\, exp erience and technical expertise\, which we now offer to support industrial research and development. \nThe Australian Centre for Neutron Scattering Industrial Liaison Office (ACNS-ILO) was established in April 2014 to mana ge technology transfer and promote the use of our facilities in applied in dustrial research. \nNeutron characterisation can provides direct impact i nto the optimization of modern manufacturing processes\, improved product reliability\, enhanced design performance\, reduced production cost\, and extended life of significant engineering assets. \nThis presentation will showcase our flexibility in access and services\, as well as highlight our recent achievements in helping industry across many sectors.\n\nhttps://e vents01.synchrotron.org.au/event/72/contributions/1804/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1804/ END:VEVENT BEGIN:VEVENT SUMMARY:Structural investigation on nanostructured lipid carriers for fish oil by small angle scattering DTSTART;VALUE=DATE-TIME:20181019T010000Z DTEND;VALUE=DATE-TIME:20181019T012000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1677@events01.synchrotron.org.au DESCRIPTION:Speakers: Martin Schmiele (Niels Bohr Institutet\, Københavns Universitet)\nFortification of foods with essential functional lipids suc h as $\\omega$-3 polyunsaturated fatty acids (PUFAs)\, $\\beta$-carotene a nd vitamin A are of key importance for health and well-being. $\\omega$-3 PUFAs are essential for the human diet to support a good brain and cardiov ascular health. Furthermore\, they lower the risk of other diseases such a s type 2 diabetes and inflammatory disorders. Vitamin A and its precursor $\\beta$-carotene are important for growth and development\, good vision a nd immune functions. Integrating such chemically unstable compounds into f ood products and delivering them into the human body requires encapsulatin g them into a carrier system. This improves their water-dispersibility and protects them from lipid oxidation.\n\nRecent studies [1-3] show that lip id oxidation of $\\omega$-3 PUFAs reduced significantly when incorporated into a solid tristearin matrix\, a so called nanostructured lipid carrier\ , when sufficient amounts of tristearin is added to the samples and lecith in with a high phase transition temperature and bile salts or Quillaja sap onins are used as emulsifiers. From this observation it is anticipated tha t during the cooling process the emulsifier molecules at the lipid-water i nterface promote a co-crystallization of the lecithin chains with the tris tearin via heterogeneous interfacial nucleation. The crystallized tristear in limits the mass transport of reactive agents which reduces lipid oxidat ion of the encapsulated fish oil.\n\nHowever\, the structural composition of such nanostructured lipid carrier particles is still unclear. Does the crystallized tristearin form a shell around a single fish oil core or is t he fish oil embedded as smaller islands in the tristearin particle matrix? \n\nTypically\, these lipid particles are about 150 nm in size as measured by dynamic light scattering. Based on the sample composition (fish oil : tristearin ratios between 60:40 and 20:80) and assuming a spherical core-s hell structure\, we can expect thicknesses between 10 and 30 nm for a tris tearin shell [3]. Thus\, small-angle X-ray and neutron scattering (SAXS\, SANS) and wide-angle X-ray scattering are the methods of choice to study t he morphology of the particles and especially their internal structure on atomic to colloidal length scales.\n\nIn SANS and SAXS experiments we will study samples with different fish oil : tristearin ratios. Using mixtures of water and deuterated water for the dispersion medium as well as mixtur es of tristearin and its fully deuterated analogue\, three different neutr on scattering contrasts are realized for each sample. The different contra sts allow to highlight the spatial distribution of both fish oil and trist earin alone and as a combination in the lipid particles.\n\nAfter an intro duction to the subject\, the presentation will show first analysis results of the SAXS and SANS measurements with regard to the structural compositi on of the nanostructured lipid carriers containing fish oil.\n\nReferences :\n\n[1] Salminen et al.\, Food Chem. **190** 928-937 (2016)\n\n[2] Salmin en et al.\, Food Chem. **141**(3) 2934-2943 (2013)\n\n[3] Salminen et al.\ , J. Colloid Interface Sci. **490** 207-216 (2017)\n\nhttps://events01.syn chrotron.org.au/event/72/contributions/1677/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1677/ END:VEVENT BEGIN:VEVENT SUMMARY:A combined SANS and USANS study to investigate the structure of so lid lipid nanoparticles DTSTART;VALUE=DATE-TIME:20181019T004000Z DTEND;VALUE=DATE-TIME:20181019T010000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1833@events01.synchrotron.org.au DESCRIPTION:Speakers: Rohan Shah (Swinburne University of Technology)\nSol id lipid nanoparticles (SLNs) have been extensively investigated as drug c arrier systems since their inception in the 1990s. These are emulsions whe n prepared at high temperature and crystallize predominantly into SLNs upo n cooling. The details of their ultrastructure are poorly defined. Previo usly\, our group reported a novel microwave-assisted microemulsion-based t echnique to prepare SLNs with radii of approximately 150 nm. To understand the detailed internal structure of these SLNs\, contrast variation ultra- small angle neutron scattering (USANS) and small angle neutron scattering (SANS) experiments were conducted on suspensions of hydrogenated stearic a cid SLNs in D2O. Together\, SANS and USANS gave a combined Q range of 0.00 0047 to 0.6 Å^−1 (corresponding to a size range of 1 nm - 15 µm). The extended Q range used in this study allowed an extensive study of the hier archical structure of SLNs. The combined data are consistent with the SL Ns having an oblate structure at the microscale level\, intermediate betwe en rods and lamellae\, with roughened surfaces. At the nanoscale level\, t he results were consistent with the SLNs having an ellipsoidal shape inter mediate between spheres and rods\, with a crossover from mass fractals to surface fractals. The elucidation of this structure is particularly import ant given that the structure influences the stability and drug release pro perties of the nanoparticles. These results will assist in the development of systems with desired shape and properties.\n\nhttps://events01.synchro tron.org.au/event/72/contributions/1833/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1833/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutron scattering study of lipid sponge-phase nanoparticles as en zyme carriers for food processing DTSTART;VALUE=DATE-TIME:20181019T002000Z DTEND;VALUE=DATE-TIME:20181019T004000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1682@events01.synchrotron.org.au DESCRIPTION:Speakers: Tommy Nylander (Physical Chemistry and NanoLund\, Lu nd University)\nImmobilization of enzymes into different support materials has been widely used as means to control their activity and stability. Th is has mainly been done in context of bioanalytical\, preparative or biome dical purposes. In the present study we investigate two key types of enzym es used in food processing\, namely Aspartic protease (34 KDa) and Beta-ga lactosidase (460 KDa)\, which are used in processing of dairy products. Mo stly these proteins are delivered into the process as solutions with a con siderable amount of preservatives and still with limited shelf-life and li mited control of the enzyme activity. Here we have used lipid liquid cryst alline phases as enzyme carriers\, based on their established capability f or drug delivery\, protein encapsulation or crystallization. They can form a wide range of self-assembled structures with aqueous cavities of nano-s cale dimensions. Reverse cubic or hexagonal lipid aqueous phase can be use d to entrap smaller biomolecules yet it is still challenging to encapsulat e bioactive macromolecules\, such as proteins. Here\, we will present a no vel lipid system able to form highly swollen sponge phases (L3)\, with aqu eous pores up to 13 nm of diameter. We will show that this structure is pr eserved even if in excess aqueous solution\, where they form sponge-like n anoparticles (L3 NPs) in which the two enzymes are included. The structure and composition of the particles was revealed by combined measurements us ing small angle neutron scattering (SANS)\, light scattering\, cryo-TEM\, size exclusion chromatography and Raman spectroscopy. The SANS results rev eal differences in the L3 NPs with and without enzyme. To reveal the natur e of the interaction between the enzymes and the lipid matrix\, we further studied the adsorption of both proteins on the lipid layers formed by the L3 NPs. These data reveal partial penetration of the enzymes in the lipid bilayers. The results of this study will be discussed in terms of the abi lity of these nanoparticles to encapsulate and release of the proteins in the lipid matrix.\n\nhttps://events01.synchrotron.org.au/event/72/contribu tions/1682/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1682/ END:VEVENT BEGIN:VEVENT SUMMARY:If we could design plant protein structures and tune properties in processed food DTSTART;VALUE=DATE-TIME:20181018T232000Z DTEND;VALUE=DATE-TIME:20181018T234000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1836@events01.synchrotron.org.au DESCRIPTION:Speakers: Ramune Kuktaite (Swedish University of Agricultural Sciences\, Dept. of Plant Breeding\, Alnarp\, Sweden)\nPlant proteins from pea\, wheat and quinoa during latest years have become attractive alterna tives to replace imported soya in various food applications in Europe. Pro teins in a form of protein-rich fractions (from pea and wheat)\, and the w hole flour (from quinoa) can be highly attractive ingredients in making pa sta\, protein-rich snacks and various types of breakfast food. Structure\, state of aggregation and morphology of protein components is a key factor determining of their functional properties in these foods and is greatly impacted by the processing method used. Therefore\, a better control and u nderstanding is needed on how protein structure and function are related i n various protein containing systems of the processed food. \n\nHere\, we show few examples on structural-function relationship of the processed pea \, wheat and quinoa proteins into pasta-like sheets\, textured protein sna cks and breakfast food. We studied the protein structure and protein inter actions (including components\, as dietary fiber) using synchrotron WAXS/S AXS\, X-ray scattering tomography\, SEM and HPLC techniques. Variation in processing conditions was high and low processing temperature\, compositio n of a blend and a processing method used. The results indicated that pea protein fraction in a blend with pea fiber showed polymerization behaviour that was greatly depended on the protein to fiber ratio (more protein gre ater polymerization). An increase of dietary fiber in the blend with pea p rotein resulted into high amounts of unordered structures observed by FTIR and in an increase in the distances of the scattering elements observed b y SAXS. The mechanical properties\, as strength and extensibility\, of the pea protein and fiber blends were the highest for greatest amounts of pro tein having blends\, while the E-modulus was similar for all the studied b lends. For wheat protein fraction\, gliadin\, the structure and polymeriza tion of gliadin textured snack were influenced by the composition of the b lend as was observed by X-ray scattering tomography. Large microstructural differences\, mainly due to high processing temperature treatment\, were observed in the quinoa extrudates studied by SEM and X-ray scattering tomo graphy.\n\nHere we conclude\, that understanding on how to control structu re on macro- and nano- levels is a key element when tuning functional prop erties for the diverse protein systems in food. Once the protein structure is better understood\, it would allow better steering of processing and c ontrol of final end-use characteristics of the protein rich food products. \n\nhttps://events01.synchrotron.org.au/event/72/contributions/1836/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1836/ END:VEVENT BEGIN:VEVENT SUMMARY:Supramolecular characterisation of starch in rice by NMR\, SAXS an d XRD DTSTART;VALUE=DATE-TIME:20181018T230000Z DTEND;VALUE=DATE-TIME:20181018T232000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1678@events01.synchrotron.org.au DESCRIPTION:Speakers: Matthew Van Leeuwen (Western Sydney University)\nRic e has fed more people over a longer period of time than any other grain [1 ] and currently provides 85 % of the energy intake to over half the world ’s population [2]. This makes it a suitable vehicle to help manage weigh t and obesity-related illnesses\, especially type 2 diabetes and colorecta l cancer.\n\nStarch is the major component of rice (~90 %) and its supramo lecular structure is known to affect rice digestibility. However\, starch is one of the most complex materials found in nature with six known hierar chical levels of structure [3]. In rice\, starch granule heterogeneity and its influence on digestibility depends upon genetic makeup\, environmenta l influences (between geographical locations and seasons) and processing ( such as milling and cooking). \n\nMultiple levels of starch structure in c ooked and raw rice were characterised to better understand how starch stru cture affects digestibility. Long range crystallinity was characterised by powder X-ray diffraction (XRD). Smaller scale crystalline structure in th e form of helix content was assessed by 13C solid-state nuclear magnetic r esonance (NMR) spectroscopy. The semi-crystalline lamellar structure of st arch in rice was characterised by small angle X-ray scattering (SAXS) [4]. Complementary to SAXS\, small angle neutron scattering (SANS) is a powerf ul technique in the analysis of soft condensed matter [5]. Sample versatil ity and solvent contrast makes SANS especially attractive in the analysis of granular starches under conditions relevant to food such as cooking [6] . Molecular mobility was also assessed by 1H solid-state NMR\, determining the *T*2 relaxation time of starch in cooked rice.\nThis work aims to cha racterise the structural features of starch in a range of rice varieties\, and to relate this information to rice digestibility. It is expected that the supramolecular structure of starch in rice will have a significant in fluence on the digestion of rice.\n\n[1] J. Zuxun\, Q. Weifen\, Y. Seo\, J . Darby\, R. Bowman\, in *Crop Post-Harvest: Science and Technology*\, Bla ckwell Science Ltd\, 2007\, pp. 1-25.\n[2] G. P. Hettel\, J. L. Maclean\, D. C. Dawe\, *Rice almanac: source book for the most important economic ac tivity on earth*\, CABI Pub.\, New York\, 2002.\n[3] M. Gaborieau\, P. Cas tignolles\, Caractérisation de l’amidon et de ses matériaux composites . Les Annales des falsifications de l'expertise chimique et toxicologique (Société des Experts Chimistes de France) 2009\, 9710\, 23-32.\n[4] J. B lazek\, E. P. Gilbert\, *Carbohydrate Polymers* 2011\, 85\, 281-293.\n[5] A. Lopez-Rubio\, E.P. Gilbert\, Neutron scattering: a natural tool for foo d science and technology research. *Trends in Food Science & Technology* 2 009\, 20\, 576-86.\n[6] J. Doutch\, M\, Bason\, F. Franceschini\, K. James \, D. Clowes\, E.P. Gilbert\, Structural changes during starch pasting usi ng simultaneous Rapid Visco Analysis and small-angle neutron scattering. * Carbohydrate Polymers* 2012\, 88\, 1061-71.\n\nhttps://events01.synchrotro n.org.au/event/72/contributions/1678/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1678/ END:VEVENT BEGIN:VEVENT SUMMARY:Brush-like polysaccharides with motif-specific interactions DTSTART;VALUE=DATE-TIME:20181018T224000Z DTEND;VALUE=DATE-TIME:20181018T230000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1686@events01.synchrotron.org.au DESCRIPTION:Speakers: Gleb Yakubov (School of Chemical Engineering)\nPolys accharide hydrocolloids are a class of biological polymers with unique phy sicochemical properties\, versatile functionality and a broad spectrum of applications in foods\, where they are used as thickening\, gelling and st ructuring agents. Unlike proteins and DNA\, typical food polysaccharides c omprise a relatively small repertoire of constituent monomers\, making the ir properties difficult to modulate without a need for chemical modificati on. \nHere we report the discovery and rheological and structural characte risation of a special class of polysaccharides found in seed mucilage of p lants from the Plantago genus. These polysaccharides have a xylan backbone densely decorated with an array of side-chains. Almost 95% of xylose resi des of the backbone are decorated with side-chains\, which classifies thes e polymers as bottle-brushes. Typically\, the side-chains of these polymer s are small oligosaccharides\, 1 to 4 residues long\, and comprise arabino se and xylose\, and glucuronic acid residues. The variety of possible perm utations of residues within side-chains confers these polysaccharides a nu mber of unique aspects\, including motif-specific interactions. \nIn parti cular\, we have isolated two gel-forming arabinoxylan (AX) fractions by so lvent specific extraction of Plantago ovata seed mucilage: AX-A(alkali) an d AX-W(water) [1-3]. Both fractions are found to be neutral bottle-brush p olysaccharides exclusively comprised of xylose and arabinose with similar molecular weight and linkage composition. Despite compositional similarity \, their rheological and structural properties are markedly different. Usi ng a combination of USANS/SANS with rheological characterisation technique s\, we have established the hierarchical nature of hydrogel assembly\, wit h pore sizes in the range between 30 and 1000 nm. Using enzymatic cleavage of terminal arabinoses of side chains we induced significant changes in r heological and structural properties of these complex arabinoxylans\, whic h enabled us to corroborate that (i) hydrogen bonding between side chains of neighbouring molecules is a key driver of gel formation\; (ii) the stre ngth of hydrogen bonding is motif specific\, which explains differences in physical properties between two fractions. \nIt is envisaged that discove ry of motif-dependent interactions will opens new opportunities for ration al design of polysaccharides with targeted and highly tuned physical prope rties\, providing a far-reaching potential for delivering novel tailor-mad e hydrocolloids for use in foods\, pharmaceutical industry\, and smart mat erials.\n\n1. Yu\, L.\, Yakubov\, G. E.\, Zeng\, W.\, Xing\, X.\, Stenson\ , J.\, Bulone\, V.\, & Stokes\, J. R. (2017). Multi-layer mucilage of Plan tago ovata seeds: Rheological differences arise from variations in arabino xylan side chains. Carbohydrate Polymers\, 165\, 132-141\n2. Yu\, L.\, Yak ubov\, G. E.\, Martínez-Sanz\, M.\, Gilbert\, E.P.\, & Stokes\, J. R. (20 18). Rheological and structural properties of complex arabinoxylans from P lantago ovata seed mucilage under non-gelled conditions. Carbohydrate Poly mers\, 193\, 179-188.\n3. Yu\, L.\, Yakubov\, G. E.\, Gilbert\, E.P.\, & S tokes\, J. R. (2018). Multi-scale assembly of hydrogels formed by highly b ranched arabinoxylans from Plantago ovata seed mucilage studied by USANS/S ANS and rheology. Carbohydrate Polymers\, in press.\n\nhttps://events01.sy nchrotron.org.au/event/72/contributions/1686/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1686/ END:VEVENT BEGIN:VEVENT SUMMARY:THE POTENTIAL OF SCATTERING TECHNIQUES TO INVESTIGATE THE STRUCTUR E AND MOLECULAR INTERACTIONS OF POLYSACCHARIDES DTSTART;VALUE=DATE-TIME:20181018T220000Z DTEND;VALUE=DATE-TIME:20181018T224000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1672@events01.synchrotron.org.au DESCRIPTION:Speakers: Marta Martínez-Sanz (Catedrático Agustín Escardin o Benlloch\, 7)\nScattering techniques represent an excellent tool for the structural characterization of natural polysaccharides since they involve minimal sample preparation and do not require drying processes which can strongly affect the native structure of hydrated systems. However\, the ap plication in this field is still a largely unexploited area due to their s pecificity and the complexity of data manipulation and interpretation.\n\n In this talk\, the application of small angle X-ray and neutron scattering (SAXS and SANS) as well as wide angle X-ray scattering (WAXS)/X-ray diffr action (XRD)\, in combination with complementary methods such as different ial scanning calorimetry (DSC)\, spectroscopy and morphological characteri sation\, to investigate the structure and molecular interactions of polysa ccharides in hydrated systems with different practical applications\, such as the following: (i) plant cell wall (PCW) materials\, including model h ydrogels based on pure cellulose and composites with PCW polysaccharides ( arabinoxylan\, xyloglucan\, mixed linkage glucans and pectins)\, mature co tton fibres and food-extracted PCWs\; (ii) starch-microalgae aqueous blend s for the development of functional foods and biodegradable packaging mate rials\; (iii) gelatin/ι-carrageenan encapsulation structures for the cont rolled release of bioactive compounds. \n\nThese examples highlight the po tential of small angle scattering techniques to provide valuable insights on the structure and molecular interactions of polysaccharides in a wide v ariety of hydrated systems.\n\nhttps://events01.synchrotron.org.au/event/7 2/contributions/1672/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1672/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutron Imaging Application in Food Science on DINGO at OPAL DTSTART;VALUE=DATE-TIME:20181018T055000Z DTEND;VALUE=DATE-TIME:20181018T061000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1837@events01.synchrotron.org.au DESCRIPTION:Speakers: Ulf Garbe (ANSTO)\nThe new neutron radiography / tom ography / imaging instrument DINGO [1] is operational since October 2014 t o support research at ANSTO. It is designed for a broad national and inter national scientific user community and for routine quality control for def ense\, industrial\, cultural heritage and archaeology applications. With e xperience from materials science and archeology we would like to connect t o the field of food science application. DINGO provides a useful tool to g ive a different insight into objects because of different contrast compare d to X-rays and high sensitivity to light elements. Since being operationa l we gathered experience in various scientific fields\, with industrial ap plications and commercial customers demanding beam time on DINGO. The meas ured flux (using gold foil) for an L/D of approximately 500 at HB-2 is 5.3 x 107 [n/cm2s] allows us to run neutron tomography experiments in a reaso nable time scale from 3hours to 3days per tomography\, depending on sample composition and resolution. A special feature of DINGO is the in-pile col limator position in front of the main shutter at HB-2. The collimator offe rs two pinholes with a possible L/D of 500 and 1000. A secondary collimato r separates the two beams by blocking one beam and positions another apert ure for the other beam. The neutron beam size can be adjusted to the sampl e size from 25 x 25 mm2 to 200 x 200 mm2 with a resulting pixel size from 13µm to ~100µm. The whole instrument operates in two different positions \, one for high resolution and one for high speed. We would like to presen t example experiments with potential new applications in food science.\n\n [1] Garbe\, U\; Randall\, T\; Hughes\, C\; Davidson\, G\; Pangelis\, S and Kennedy\, SJ (2015)\, A New Neutron Radiography / Tomography / Imaging St ation DINGO at OPAL\, Physics Procedia 69\, 27-32.\n\nhttps://events01.syn chrotron.org.au/event/72/contributions/1837/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1837/ END:VEVENT BEGIN:VEVENT SUMMARY:Small Angle Neutron Scattering instrument BILBY: capabilities to s tudy food science related problems DTSTART;VALUE=DATE-TIME:20181018T053000Z DTEND;VALUE=DATE-TIME:20181018T055000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1835@events01.synchrotron.org.au DESCRIPTION:Speakers: Anna Sokolova (Dr)\nAustralian Nuclear Science and T echnology Organization (ANSTO) for more than ten years successfully operat es first Small Angle Neutron Scattering instrument QUOKKA [1] and in Janua ry of year 2016 commenced user operation of the second SANS instrument\, B ILBY [2]. The inspiration for BILBY is the D33 instrument located at the I nstitut Laue-Langevin [3]. Similar to D33\, BILBY exploits neutron time-of -flight to extend the measurable Q-range\, over and above what is possible on a conventional reactor-based monochromatic SANS instrument.\nBILBY has been designed to operate in two different modes: monochromatic and time-o f-flight (ToF) mode\, where four choppers are used to create neutron pulse s. The latter gives a wide range of choice in relation to the wavelength r esolution (from ~3% ‒ 30%\, depending on the chopper setup and on the sa mple-detector distance). Two arrays of position sensitive detectors in com bination with utilizing of wide wavelength range (from ~2Å to ~20Å) prov ide capability to collect scattering data of wide angular range without ch anging experimental set-up (the most common settings used by now allow sim ultaneous data collection in the range between 1·10-3Å-1 and 0.6Å-1\, w ith the highest accessible angle ~1.8Å-1).\nThe question is how the advan ced design features can be applied to the real world of complex systems\, like food. In short\, having large Q-range available in one go\, open up a possibility to study complex system\, like a food-related gels\, micelles \, hierarchical features at the large scale of sizes without changing the instrument set-up. An option to tune the resolution allows one to resolve structural features very close in dimensions so the majority of the existi ng SANS machine cannot distinguish them. Or\, in contrary\, for the sample s lacking defined structural features\, relaxing resolution allows to incr ease neutron flux decreasing time of the data collection.\nAlso\, addition ally to having an instrument flexible in set-up by itself\, there is a ran ge of sample environment devices available for users. It provides\, for ex ample\, a possibility to change the temperature of a sample\, or apply the shear in-situ\, or mix a complex system’ component in the beam collecti ng data simultaneously\, which is priceless for study food related samples .\nBILBY is the new instrument which is servicing users for under three ye ars\, but already has a portfolio which demonstrates the benefits of featu res briefly describes above.\n\nhttps://events01.synchrotron.org.au/event/ 72/contributions/1835/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1835/ END:VEVENT BEGIN:VEVENT SUMMARY:Structure of Artificial Casein Micelles Composed of Deuterated β- Casein and Native κ-Casein: A Contrast Variation SANS and SAXS Study. DTSTART;VALUE=DATE-TIME:20181018T051000Z DTEND;VALUE=DATE-TIME:20181018T053000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1695@events01.synchrotron.org.au DESCRIPTION:Speakers: Jared Raynes (CSIRO)\nMilk is one of the most import ant commodities is the world and yet the colloidal protein structure\, the casein micelle\, that gives rise to many of the unique properties of milk is still not well defined due to its complex and dynamic structure. To ga in a detailed picture of the structure of the casein micelle\, we produced a world-first model artificial casein micelle comprising recombinant deut erated\, phosphorylated\, β-casein and native κ-casein\, a micelle compo sition not dissimilar to “human” casein micelles. Using contrast varia tion SANS and SAXS\, a detailed structure of the casein micelle will be pr esented.\n\nhttps://events01.synchrotron.org.au/event/72/contributions/169 5/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1695/ END:VEVENT BEGIN:VEVENT SUMMARY:Ultra-small angle neutron scattering studies on milk and cheese cu rd formation DTSTART;VALUE=DATE-TIME:20181018T045000Z DTEND;VALUE=DATE-TIME:20181018T051000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2058@events01.synchrotron.org.au DESCRIPTION:Speakers: Carl Adams (St. Francis Xavier University)\nMilk and milk products are essential to global nutrition and the world-wide food i ndustry. We have carried out ultra-small angle neutron scattering (USANS) studies on samples of “as-is” commercial food-grade milk and samples with added rennet\, as the first step in cheese formation. Casein protein micelles are present in both skim and whole milk with median diameters of 120 nm with 16% polydispersity. In homogenized milk (3.25% milk fat) the median diameters of fat globules are 0.54 μm with a polydispersity closer to 40%. Despite various structural features implied by microscopy (rough kappa casein molecules\, porosity\, a membrane layer for fat globules\, co -aggregation of micelles and fats) both of these components can be modelle d by smooth\, independent\, uniform spheres. Contrast matching gives scat tering length densities (SLD) of 0.20 × 10$^{-6}$ Å$^{-2}$ for fats and 0.89 × 10$^{-6}$ Å$^{-2}$ for casein micelles. A typical protein SLD is twice this value so the micelles are likely quite hydrated. Rennet dramat ically increases the scattering at the smallest angles\, consistent with t he formation of large structures. As the curd making process continues\, we observe further aggregation.\n\nhttps://events01.synchrotron.org.au/eve nt/72/contributions/2058/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2058/ END:VEVENT BEGIN:VEVENT SUMMARY:Dynamics of Calcium caseinate in H2O or D2O studied by Quasi-Elast ic Neutron Scattering (QENS) DTSTART;VALUE=DATE-TIME:20181018T040000Z DTEND;VALUE=DATE-TIME:20181018T042000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1692@events01.synchrotron.org.au DESCRIPTION:Speakers: Bei Tian ()\nProducing meat analogues using calcium caseinate is an intermediate step to reduce carbon emission and improve an imal welfare. Depending on the drying methods of the powder\, 30% w/w spra y-dried calcium caseinate (SCaCas) forms pronounced fibrous structure unde r shear and heat of 50ºC\, while roller-dried calcium caseinate (RCaCas) does not$^1$. Solvent plays a role in the fibrous structure as well. When SCaCas is prepared with D$_2$O\, the formation of fibrous structure is not possible while RCaCas shows anisotropy in the final structure$^2$. We hyp othesize that drying methods and solvent environments affect the hydration behaviour of the protein powders.\n\nTo systematically study the dynamics of calcium caseinate\, we performed QENS experiments on both SCaCas hydra ted with H$_2$O (SH) or D$_2$O (SD) and RCaCas with H$_2$O (RH) or D$_2$O (RD). Samples with a hydration level of 0.4g/g dry powder were measured wi th an energy resolution of ~17.5 µeV and Q-range of 0.5~1.7 Å$^{-1}$. \n \nMean Square Displacements (MSDs) were extracted by fitting the elastic w indow scans with Gaussian approximation and is shown in figure 1. The ‘d ynamical transition’ temperature of the SH is the highest (250K)\, and i ts slope above 250K the steepest. Results suggest\, for RCaCas\, the activ ation energy for protein dynamics is insensitive to solvent. While for SCa Cas\, the protein dynamics is the same as RD when hydrated with D$_2$O\, b ut more energy is needed to induce dynamical transition when hydrated with H$_2$O. Plus\, the water dynamics of SH is more active comparing to the r est.\n\nThe full energy spectra are fitted with the sum of a Delta functio n\, a Lorentzian function and a linear background. The Full Width Half Max imum (FWHM) of the Lorentzian is fitted with the Singwi-Sjölander model t o describe the motions of water molecules. The translational diffusion coe fficient (D$_t$) and residence time (τ$_0$)\, plotted in figure 2\, were compared between samples at 293K (room temperature) and 320K (50ºC). The D$_t$ of both samples increased with increasing temperature\, with RH disp laying a slightly higher increase (from 0.15 to 0.30 Å$^2$/ps\, compared to 0.17 to 0.27 Å$^2$/ps for SH). As for τ$_0$\, both samples decreased with increasing temperature. In contrast to bulk water\, whose τ$_0$ is t ypically 1ps\, the water molecules are quite confined to the protein surfa ce\, even at elevated temperature. The difference between SH and RH may be attributed to the differences in initial powder morphology and conformati onal changes in structure at a higher temperature. \n![figure][1]\n![figur e][2]\n\nReferences:\n1. J.M. Manski\, A.J. van der Goot\, and R.M. Boom\, “Formation of fibrous materials from dense calcium caseinate dispersion s”\, Biomacromolecules\, vol. 8\, no. 4\, pp. 1271-1279\, 2007.\n2. B. T ian\, ZJ Wang\, A.J. van der Goot\, and W.G. Bouwman\, “Air bubbles in f ibrous caseinate gels investigated by neutron refraction and X-ray tomogra phy”\, Food Hydrocolloids\, in press.\n\n\n [1]: https://drive.google.c om/file/d/1_IfAFvZN1TLTvrlq06ysEcvCUqxdR5Ns/view\n [2]: https://drive.goo gle.com/file/d/1SeYJCXW5YaLIjEJi61-Fm_mUInkK8gyL/view\n\nhttps://events01. synchrotron.org.au/event/72/contributions/1692/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1692/ END:VEVENT BEGIN:VEVENT SUMMARY:Ultra-Small Angle Neutron Scattering investigation of milk coagula tion: Data Analysis and Contrast Matching methods DTSTART;VALUE=DATE-TIME:20181018T034000Z DTEND;VALUE=DATE-TIME:20181018T040000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1689@events01.synchrotron.org.au DESCRIPTION:Speakers: Nukhalu Callaghan-Patrachar (University of Guelph)\n Milk\, a water-based colloidal system\, is comprised of fat globules (FGs) \, casein micelles (CMs)\, soluble proteins and ions. The mechanism of ch eese formation from milk\, through the induced aggregation of CMs by the a ddition of chymosin\, is a complex soft matter process. This process has been widely characterized using invasive experimental methods (confocal mi croscopy\, electron microscopy\, etc.) that have probed milk and cheese at length scales from 0.1nm to 1μm\, providing two-dimensional images of th e organization and structure of the main components in milk\, *viz.* CMs a nd FGs. Given that these techniques could impose artifacts on the system\ , in the present study we utilized ultra-small angle neutron scattering (U SANS) to investigate the coagulation of homogenized whole (HW) and skim mi lk *in natura*. The USANS instrument probes length scales from 0.1μm to 20μm\, providing information on size of the clusters\, surface characteri stics\, three-dimensional organization\, scattering-length density (SLD)\, polydispersity and volume fractions of the main components in the milk an d cheese samples. An advantage of using neutrons is the ability to utiliz e *contrast matching*\, a technique that varies the scattering-length of t he hydrogen-deuterium component in the system to effectively *blend* certa in objects (CMs or FGs) into the background\, so as to observe a *clean* s ignal from the object of interest. Raw USANS data can be analyzed using a variety of models to describe the micron-structure of the scattering obje cts. We have implemented two analytical models\, Guinier-Porod (GP) and B imodal Shulz-Spheres (BSS). These models provide us with the most persuas ive interpretation of the process of milk coagulation. Through examinatio n of the slopes using the GP model\, we found correlations of coagulation time with the CM aggregate thickness and surface roughness\, as well as th e shape or packing symmetry of the aggregate. Analysis using the BSS mode l enabled us to identify the polydispersity\, volume fraction\, SLD and av erage radii of FGs and CMs in HW milk. With this model it is possible to decompose the combined scattering effects from two objects (assumed to be spheres) within a liquid medium\, while taking the variability in radii of the polydisperse objects into account. Contrast matching confirmed the o bserved three-phase system by running a series of HW milk samples diluted with different ratios of D2O to H2O using the predicted SLDs and given vol ume fractions. Blending of the FGs in HW milk (3.25 wt.% milk fat) with t he background signal proved successful when compared to the skim milk (\n\ nhttps://events01.synchrotron.org.au/event/72/contributions/1689/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1689/ END:VEVENT BEGIN:VEVENT SUMMARY:Structural characterization of milk coagulation from 0.1 to 20μm using Ultra-Small Angle Neutron Scattering DTSTART;VALUE=DATE-TIME:20181018T030000Z DTEND;VALUE=DATE-TIME:20181018T034000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1674@events01.synchrotron.org.au DESCRIPTION:Speakers: Alejandro Marangoni (University of Guelph)\nMilk is a main component in many food products in a variety of cultures around the world. Research and development in milk over the past five decades has e nabled increased shelf-life\, better flavor and accurate control over fat size and concentration. Milk is a water-based colloidal system\, comprise d of soluble proteins\, casein micelles (CMs)\, ions and fat globules (FGs ). The addition of a coagulant\, the enzyme chymosin\, to this system br ings about aggregation of the CMs via hydrolysis of the -casein molecul es which make up the surface of the CMs\, effectively trapping the FGs tog ether with some liquid whey\, resulting in a complex soft matter system ca lled cheese. The structure and organization of the CMs and FGs in milk h ave been addressed by many invasive experimental methods probing scales fr om 0.1nm to 1µm\, yielding conclusions via two-dimensional images. Furt hermore\, the structure of cheese probed by these invasive methods (CLSM\, cryo-SEM\, etc.) could introduce artifacts to the unperturbed structure. In view of this\, it is desirable to utilize a technique that can be non- perturbing and can access the micron-scale structure of cheese. This tech nique is ultra-small angle neutron scattering (USANS)\, which enables us t o probe length scales from 0.1μm to 20μm\, effectively providing informa tion on the size\, surface characteristics\, three-dimensional organizatio n\, scattering length density and concentration of the main components in milk and cheese. Our USANS studies were carried out on the BT-5 thermal n eutron beam port at the NIST Center of Neutron Research\, Gaithersburg\, M aryland. Scattering results from homogenized milk revealed smooth-surface d FGs with mean diameters of 540nm\, polydispersity of 40% and concentrati on of 3.28%. Utilizing the contrast matching technique with homogenized m ilk samples and overlapping the signal with scattering data from skim milk \, CMs were found with mean diameters of 120nm\, polydispersity of 16% and concentration of 1.5%. When homogenized milk was coagulated with chymosi n for one hour\, CMs were found to be organized in one-dimensional aggrega tes having an average thickness of about two CMs. Correlations of coagula tion time with aggregate thickness and surface roughness displayed aggrega te sizes doubling (for two hours)\, then slightly decreasing (for three ho urs)\, while the surface became smoother as coagulation time increased. D uring skim milk coagulation\, smooth aggregates of two CM thickness formed quickly (within 1 hour)\, continuing to double in thickness while becomin g rougher (within 2 hours) - possibly attributable to the absence of FGs. Our results suggest that the USANS technique is a promising method to pro be micron-scale structure of commercial milk *in natura*\, as well as milk coagulated via enzymatic activity\, since our results pertaining to diame ter and concentration are in agreement with those in the literature. Pros and cons of this technique with regard to applications in milk and cheese studies will be highlighted and data analysis methods discussed. A compar ison to the USAXS technique will also be offered. Characterization of mean sizes\, polydispersity’s and independence in the organization of CMs an d FGs\, can contribute to optimization in the manufacture of healthy milk- based food products.\n\nhttps://events01.synchrotron.org.au/event/72/contr ibutions/1674/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1674/ END:VEVENT BEGIN:VEVENT SUMMARY:Heavy Food Molecules from the National Deuteration Facility for St ructure Function Applications DTSTART;VALUE=DATE-TIME:20181018T012000Z DTEND;VALUE=DATE-TIME:20181018T014000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-2059@events01.synchrotron.org.au DESCRIPTION:Speakers: Tamim Darwish (ANSTO)\nThere have been limited globa l initiatives in the field of molecular deuteration where the majority of these programs focus on biological deuteration of proteins\, while more co mplex deuterated small molecules like phospholipids\, sugars\, triglycerid es\, fatty acids haven’t been widely available to the wider science comm unity. This has limited the experiments that can be performed\, and formed a bottle-neck for advancing the applications of neutron scattering\, mass spectroscopy and NMR.\nIn this paper we will discuss the recent advanceme nts and the impact of deuteration on the research outcomes achieved by usi ng deuterated molecules produced by the National Deuteration Facility of t he Australian Nuclear Science and Technology Organisation. Recent high-imp act case studies in the fields of food science and biotechnology will be p resented which reveal the exciting and diverse characterisation studies wh ich are now available for the neutron\, NMR\, IR and mass spectroscopy sci ence communities.\n\nhttps://events01.synchrotron.org.au/event/72/contribu tions/2059/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/2059/ END:VEVENT BEGIN:VEVENT SUMMARY:Static and dynamic multiscale characterisation of micronized fat c rystal network formation and disruption by USAXS and rheo-SAXS DTSTART;VALUE=DATE-TIME:20181018T010000Z DTEND;VALUE=DATE-TIME:20181018T012000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1684@events01.synchrotron.org.au DESCRIPTION:Speakers: Tatiana Nikolaeva (Laboratory of Biophysics\, Wageni ngen University)\nMicronization of fat crystals presents an appealing alte rnative for the conventional melt-cool routes for manufacturing fat based food products. By dispersing micronized fat crystals (MFC) in oil\, fat cr ystallisation and network formation can be decoupled\, which can bring sig nificant process simplifications. In order to assess the industrial applic ation scope of these dispersions we carried out a multiscale investigation on MFC network formation and disruption by means of USAXS\, rheo-SAXS\, c onfocal Raman imaging and rheo-MRI. \nRheo-SAXS and rheo-MRI showed that upon dispersion in oil\, MFC network formation was concomitant with recrys tallisation. Oil type\, temperature and shear rate collectively determined MFC recrystallisation rate\, which inversely correlated with the strength of the resulting weak-link network where crystal aggregates are embedded in a continuous net of crystalline nanoplatelets. USAXS revealed that the rough surface of MFC nanoplatelets hampers stacking into one-dimensional a ggregates (‘TAGwoods’)\, which explains the high mass fractal dimensio n of the networks formed in MFC dispersions as compared to those formed by melt-cooling. \nApplying shear to matured MFC networks leads to a gradual and irreversible loss of yield stress\, as shown by rheo-MRI. Shear did h owever not affect network fractal dimensions (USAXS) and also did not disr upt micronscale MFC aggregates (confocal Raman imaging). Rheo-SAXS reveale d that loss of network strength can be attributed to release of nanoplatel ets from the weak-link network\, which subsequently align in the shear fie ld and undergo rapid recrystallisation. Our insights in the factors that g overn MFC network formation and disruption bear relevance for simplified m anufacturing of fat-based food products by effectively turning their desig n into a colloidal aggregation game.\n\nhttps://events01.synchrotron.org.a u/event/72/contributions/1684/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1684/ END:VEVENT BEGIN:VEVENT SUMMARY:Structure formation in oleic acid - sodium oleate based oleogels DTSTART;VALUE=DATE-TIME:20181018T004000Z DTEND;VALUE=DATE-TIME:20181018T010000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1805@events01.synchrotron.org.au DESCRIPTION:Speakers: Steven Cornet (Wageningen UR)\nStructure formation i n oleic acid – sodium oleate based oleogels\n\nSteven CORNET1\,2\, Elke SCHOLTEN3\, Marta MARTINEZ-SANZ4\, Liliana DE CAMPO4\, Anna SOKOLOVA4\, An drew WHITTEN4\, Elliot GILBERT4\n1 Wageningen UR Food & Biobased Research\ , Wageningen\, The Netherlands \n2 Wageningen UR Department of Food Proces s Engineering\, Wageningen\, The Netherlands\n¬3 Wageningen UR Department of Physics and Physical Chemistry of Foods\n4 Australian Centre for Neutr on Scattering\, ANSTO\, Lucas Heights NSW\, Australia\n\nThe structuring o f liquid oil into what are known as oleogels has received considerable att ention in recent years. Oleogels have the potential to replace solid fat i n food products with healthier unsaturated oils. Various oleo-gelators are known\, ranging from large polymers to low molecular weight oleo-gelators (LMWOG). A known combination of LMWOGs is that of oleic acid and sodium o leate. Their ability to gel sunflower oil has already been demonstrated\, and gel strength can be tuned by varying the ratio between oleic acid and sodium oleate. The addition of a small amount of water results in stronger gels and suggests hydrogen bonding plays a role in the gelation.1\n\nIn t his presentation we will dive deeper into the relation between the gel str ength of oleogels prepared with oleic acid and sodium oleate\, and their m icro- and nano-structure. Oleogels were prepared with different ratios of the two LMWOGs and using different triglyceride oils. Upon varying the rat io between oleic acid and sodium oleate\, changes in both micro- and nano- structure were observed through light microscopy and Small Angle Neutron S cattering (SANS) and Ultra-SANS (USANS). The observed structure ranges fro m inverse micelles to lamellar crystals\, which coexist in some cases. Add itional information on the type of crystals was collected using Small Angl e X-ray Scattering. In addition to the triglyceride oils\, n-hexadecane wa s used as a solvent analogue. This enabled the use of selective deuteratio n and provided additional information on the nano-structure. A clear relat ion between micro- and nano-structure\, and the strength of the oleogel wa s observed.\n\nReferences: \n1. RSC Adv.\,2015\, 5\, 47466\n\nhttps://even ts01.synchrotron.org.au/event/72/contributions/1805/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1805/ END:VEVENT BEGIN:VEVENT SUMMARY:The memories of liquid triacylglycerols DTSTART;VALUE=DATE-TIME:20181018T002000Z DTEND;VALUE=DATE-TIME:20181018T004000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1688@events01.synchrotron.org.au DESCRIPTION:Speakers: Gianfranco Mazzanti (Dalhousie University)\nCrystall ization of triacylglycerols (TAG)\, and other lipids\, happens from the li quid into a broad range of polymorphic crystalline forms. Despite the sust ained research effort over many years\, it is still not possible to predic t the crystalline form from first principles. In the case of mixtures\, th e prediction becomes disproportionately hard\, even for just binary mixtur es. They exhibit a very large number of seemingly anomalous crystallizatio n behaviours. Among them\, the ‘memory effect’ is particularly relevan t. Perhaps the liquid structure holds the key to these phenomena.\nA brief review of the few conceptual models proposed for the organization of TAG molecules in the liquid shows that\, until a few years ago\, researchers h ad not been able to offer a solid proposal for the liquid structures. Yet\ , the hypothetical structures suggested in the literature are often taken for granted.\nWe present here results from experiments aimed at proposing a structure of the liquid state and its influence on crystallization pheno mena that are otherwise hard to explain. \nEssentially\, TAG molecules for m clusters due to the difference in attractive forces between two regions of the molecules: the aliphatic chains\, and the polar glycerol core. The clustering has been predicted by molecular dynamics and coarse-grained sim ulations.\nPure liquid TAG samples were examined by x-ray scattering at te mperatures up to 210 °C. Wide angle scattering (WAXS) data are consistent with the liquid phase of aliphatic molecules. Small angle scattering (SAX S) data are similar to those produced by alcohols and fatty acids\, whose molecules associate via polar groups. The liquid TAG seem to form “Loose Multimers” of 5 to 9 molecules. The average number of molecules per clu ster decreases with temperature and increases with molecular weight.\n The ‘memory effect’ is observed when TAG re-crystallize from a liquid\, o btained by melting crystalline TAG\, and form the same structure that they had as a solid. \nDifferential scanning calorimetry (DSC) experiments wer e done with tempered pure TAG and TAG mixtures. The materials were melted and held at many [time + temperature] combinations before recrystallizing. Combinations that produced a recrystallization equal to a crystallization from a random liquid defined a time-temperature boundary. Above the bound ary\, the memory is erased. For pure TAG\, the times and temperatures requ ired were shorter and lower than for the mixtures. Some liquid structure o f pure triacylglycerols remains after melting\, which is disrupted by ther mal fluctuations. In blends\, it is additionally necessary to homogenize t he concentration of domains of different sizes\, via molecular diffusion\, a much slower process. \nUltra-small angle neutron scattering (USANS) e xperiments were performed using tripalmitin. Data obtained from hydrogenat ed and deuterated samples were collected at 95 °C. Data from the deuterat ed material were then obtained upon cooling from the melt\, and upon melti ng from the crystalline state. The difference in the scattering patterns i ndicates the presence of different structural organization in both cases\, consistent with the explanation of the ‘memory effect’ due to differe nces in the clustering of molecules in the liquid state.\n\nhttps://events 01.synchrotron.org.au/event/72/contributions/1688/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1688/ END:VEVENT BEGIN:VEVENT SUMMARY:Interface structure of 70% fish oil-in-water emulsions stabilized with combinations of sodium caseinate and phosphatidylcholine: use of smal l angle neutron and X-ray scattering techniques DTSTART;VALUE=DATE-TIME:20181017T224000Z DTEND;VALUE=DATE-TIME:20181017T230000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1687@events01.synchrotron.org.au DESCRIPTION:Speakers: Betül Yesiltas (National Food Institute\, Technical University of Denmark\, Kgs. Lyngby\, Denmark)\nMarine long chain (LC) om ega-3 polyunsaturated fatty acids (PUFAs) have been reported to have numer ous beneficial effects on health such as decreasing cardiovascular disease s\, improving immune system and mental health. Oil-in-water emulsions have been used as delivery systems to enrich foods with LC omega-3 PUFAs\, suc h as eicosapentaeonic (C20:5n‒3\, EPA) and docosahexaeonic (C22:6n‒3\, DHA) acids\, in order to increase the intake of these bioactive compounds . However\, LC omega-3 PUFAs are highly prone to oxidation\, which results in formation of lipid oxidation products causing undesired sensory proper ties as well as loss in nutritional profile. As high fat omega-3 delivery emulsions are applicable to many food systems and lipid oxidation in emuls ions have been claimed to be initiated at the oil-water interface\, food r esearchers and industry are highly interested in understanding the inner d ynamics of these systems. \nThis study focused on characterizing interfaci al structure of high fat (70%) oil-in-water emulsions emulsified with sodi um caseinate (CAS) and phosphatidylcholine (PC). Structure of emulsifiers which are adsorbed on water-oil interface could be best studied by Small A ngle Neutron Scattering (SANS) together with Small Angle X-Ray Scattering (SAXS). Interfacial structure was aimed to be characterized by identifying thickness of the interfacial layer and distances between emulsifiers adso rbed at the oil-water interface as well as obtaining information on adsorp tion behavior of the combined use of emulsifiers in high fat delivery emul sions. In order to study these characteristics\, simpler versions of this system was also studied\; e.g. different concentrations of CAS in D2O\, di fferent concentrations of PC in D2O\, 70% oil-in-water emulsions produced only with CAS or only with PC at different concentrations. Contrast matchi ng between oil and water phase as well as contrast variation of water phas e were applied. For this reason\, scattering length densities and relative concentrations of employed compounds were calculated and hydrogen content was considered to be minimized. From these considerations\, it was propos ed to have a model system of deuterated water and various mixtures of deut erated and regular hexadecane or only deuterated hexadecane providing maxi mum contrast between liquids and emulsifiers. Fish oil was also included i n some of the measurements in order to compare the results from model syst ems with the original system. \nSAXS results have shown that CAS forms agg regates and PC forms multilayers both in water and high fat oil-in-water e mulsion. It was found that CAS concentration affected the periodic repeat distance of the PC bilayers. When the mass concentration of CAS increased\ , the distance between PC bilayers become smaller\, this was attributed to the decrease in water amount trapped between PC layers. When the concentr ation of CAS was fixed\, the distance between PC bilayers was the same ind ependently from PC concentration. Moreover\, SANS results indicated that t he aggregate size was bigger when CAS was in the emulsion interface togeth er with PC compared to the CAS in D2O which might be an indication of the interaction between CAS and PC at the oil-water interface in high fat oil- in-water emulsions.\n\nhttps://events01.synchrotron.org.au/event/72/contri butions/1687/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1687/ END:VEVENT BEGIN:VEVENT SUMMARY:Oil-in-water emulsion system stabilized by emulsion droplets coate d with whey protein microgels DTSTART;VALUE=DATE-TIME:20181017T222000Z DTEND;VALUE=DATE-TIME:20181017T224000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1683@events01.synchrotron.org.au DESCRIPTION:Speakers: Lirong Cheng ()\nStructurally designed emulsions are a developing group that is likely to find increasing utilization within t he food industry because of their potential advantages over conventional e mulsions. A novel droplet-stabilized (DS) emulsion system emulsified with casein micelles has been previously reported[1]. However\, the mechanism o f DS emulsion formation\, physicochemical properties\, and their stability are not yet been fully explored. In the present study\, heat-induced whey protein microgel (WPM) particles were used as an alternative emulsifying agent. The structure of WPM particles on the formation and physicochemical properties of the primary (PE) and the DS emulsions was investigated. WPM particles were prepared by heating 4 wt% whey protein isolate solution in the presence (PB) or absence (NPB) of 10 mM phosphate buffer at pH 5.9\, 85°C for 45 min\, followed by washing\, centrifugation\, and micro-fluidi zation. The PE coated with WPM were homogenized using 3 passes at the pres sure of 250/50 bar. DS emulsions were prepared by mixing (at 30000 rev/min for 2 min) 10 wt% oil with 10\, 30 or 60 wt% PE. The structure of WPM par ticles and emulsions were analyzed by dynamic light scattering\, confocal light scattering microscopy (CLSM)\, transmission electronic microscopy (T EM)\, and the combination of small and ultra-small angle neutron scatterin g (SANS and USANS). The results showed that the WPM particles produced in the absence of phosphate buffer (WPM-NPB) were smooth spherical particles\ , giving a surface fractal dimension of 2.0 and a hydrodynamic diameter of 270 nm. However\, WPM particles made in the presence of phosphate buffer (WPM-PB) were rough spherical particles with a surface fractal dimension o f 2.3 and a hydrodynamic diameter of 290 nm. Particle fragments present in the WPM-PB dispersion\, resulted in their competitive adsorption onto the surface of the DS emulsions\; reducing the adsorption of PE droplets. For the PE coated with WPM-NPB particles (PE-NPB)\, a flocculation due to pro tein bridging and protein intramolecular interaction\, lead to a network w ith a fractal dimension of 2.7. For the DS emulsions stabilized by PE-NPB\ , the interfacial layer thickness of DS emulsion droplets increased with t he increase in the concentration of PE as observed by CLSM\, whereas the s ize of DS emulsion droplets decreased. A fractal network consisting of ads orbed PE-NPB on the interfacial layer of DS emulsion was observed by TEM a nd measured by USANS. These results suggest that both the structure of the interfacial layer and the size of the DS emulsion is dependent on the con centration of the PE used.\n\nhttps://events01.synchrotron.org.au/event/72 /contributions/1683/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1683/ END:VEVENT BEGIN:VEVENT SUMMARY:Lipid Digestion – Key to the Ability of Milk-like Emulsions to P romote Oral Drug Delivery DTSTART;VALUE=DATE-TIME:20181017T220000Z DTEND;VALUE=DATE-TIME:20181017T222000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1680@events01.synchrotron.org.au DESCRIPTION:Speakers: Andrew Clulow (Monash University)\nLipid Digestion – Key to the Ability of Milk-like Emulsions to Promote Oral Drug Deliver y\n\nAndrew J. Clulow(a)\, Malinda Salim(a)\, Yunxin Xiao(a\,d)\, Gisela R amirez(a)\, Adrian Hawley(b)\, Elliot P. Gilbert(c)\, Liliana de Campo(c) and Ben Boyd(a\,d)\n\na)Drug Delivery\, Disposition and Dynamics\, Monash Institute of Pharmaceutical Sciences\, 381 Royal Parade\, Parkville\, Vict oria 3052\, Australia\nb)Australian Synchrotron\, ANSTO\, 800 Blackburn Ro ad\, Clayton\, Victoria 3168\, Australia\nc)Australian Centre for Neutron Scattering\, Australian Nuclear Science and Technology Organisation\, Lock ed Bag 2001\, Kirrawee DC\, New South Wales 2232\, Australia\nd)ARC Centre of Excellence in Convergent Bio-Nano Science and Technology\, Monash Inst itute of Pharmaceutical Sciences\, Monash University (Parkville Campus)\, 381 Royal Parade\, Parkville\, Victoria 3052\, Australia\n\nMilk is a stap le of the human diet and is an essential nutrient source for all mammalian infants. The fat content of milk comprises 98% triglycerides emulsified w ith milk fat globular membrane material and native proteins. Digestion of these triglycerides in the intestines yields monoglycerides and fatty acid s that are absorbed through the intestinal wall. Lipophilic molecules such as drugs and nutrients can be dissolved in the milk fat globules but fat digestion can result in further dissolution or precipitation of incorporat ed drugs and nutrients. Digestion of milk fats also leads to the formation of intricate liquid crystalline structures that evolve throughout digesti on\,[1\,2] which may also affect the release of incorporated drugs and nut rients. The process of lipid digestion is therefore key to the fate of lip ophilic molecules dissolved in the fat globules of the milk emulsion and d irectly controls milk’s ability to act as an excipient for lipophilic dr ugs and nutrients.\n\nIn this presentation\, small angle X-ray and neutron scattering techniques (SAXS and SANS\, respectively) will be used to prob e the structural transformations occurring during the digestion of milk fa ts and the subsequent effects on incorporated drugs. Synchrotron SAXS reve als that the liquid crystalline structural transformations occurring durin g the digestion of milk fats are robust with respect to heat treatment\, f reezing and powdering/reconstitution of milk.[3] It will also be establish ed that milk-substitutes such as infant formula and vegetable juices do no t necessarily replicate milk-like structures during digestion. The distrib ution of digestion products within fat globules at different extents of di gestion will be examined with SANS combined with selective deuteration of milk digestion products. Finally\, the incorporation of the amphiphilic an timalarial drug OZ439[4] into milk and infant formula will be outlined and the influence of lipid digestion on the solubility and bioavailability of OZ439 will be discussed.\n\n1. Salentinig et al. Formation of Highly Orga nized Nanostructures during the Digestion of Milk. *ACS Nano* 2013\, 7 (12 )\, 10904-10911.\n2. Salentinig et al. Self-Assembly Structure Formation d uring the Digestion of Human Breast Milk. *Angew. Chem. Int. Ed.* 2015\, 5 4 (5)\, 1600-1603.\n3. Clulow/Salim et al. A closer look at the behaviour of milk lipids during digestion. *Chem. Phys. Lipids* 2018\, 211\, 107-116 .\n4. Clulow et al. The Curious Case of the OZ439 Mesylate Salt: An Amphip hilic Antimalarial Drug with Diverse Solution and Solid State Structures. *Mol. Pharm.* 2018\, in press\, DOI:10.1021/acs.molpharmaceut.8b00173\n\nh ttps://events01.synchrotron.org.au/event/72/contributions/1680/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1680/ END:VEVENT BEGIN:VEVENT SUMMARY:Quality and Stability Evaluation of Chicken Meat Treated with Gamm a Irradiation and Turmeric Powder DTSTART;VALUE=DATE-TIME:20181017T040000Z DTEND;VALUE=DATE-TIME:20181017T042000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1834@events01.synchrotron.org.au DESCRIPTION:Speakers: Muhammad Arshad (Government College University Faisa labad\, Pakistan)\nThe safety of chicken meat increased by treatment of ga mma radiation. The free radicals produced due to radiation in food product s. To overcome this issue\, some source of antioxidants used along with ra diation. Turmeric powder has the ability to work as antioxidant as well as antimicrobial. The study was carried out to evaluate the impact of gamma irradiation and turmeric powder (TP) on microbial quality\, physicochemica l quality\, stability and antioxidant status of chicken meat. There were 2 doses (1 kGy and 2 kGy) of gamma irradiation was used alone and with comb ination of 3% turmeric powder along with control (0kGy). Aerobic and vacuu m packaging were used for the storage of chicken meat with interval of 0\, 7 and 14 days at 4°C. The microbiological results showed that the level of contamination was in the decreasing order as the dose of gamma irradiat ion increases both for total bacteria and coliforms\, whereas no contamina tion was found in group treated with 2 kGy+TP both for aerobic and vacuum packaging. The peroxide value (POV)\, thiobarbituric acid reactive substan ces (TBARS) and total volatile basic nitrogen (TVBN) differed significantl y on chicken meat with different groups. Higher POV and TBARS were found i n chicken meat treated with 2 kGy under aerobic packaging after 14 days of storage and TVBN was higher in control at day 14 of storage under aerobic packaging whereas minimum POV\, TBARS and TVBN were found in 0kGy+TP at d ay 0 under vacuum packaging. The results showed that different sensory att ributes were evaluated by the panel of judges and higher score for all the sensory attributes like appearance\, taste\, texture\, flavor and overall acceptability was found in 2 kGy. It is concluded that the chicken meat t reated with 2 kGy+TP was considered better for microbial and physicochemic al quality\, antioxidant activity as well as sensorial properties of chick en meat.\n\nhttps://events01.synchrotron.org.au/event/72/contributions/183 4/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1834/ END:VEVENT BEGIN:VEVENT SUMMARY:Interaction of native and modified clupeine with Gram-negative mod el membranes. DTSTART;VALUE=DATE-TIME:20181017T034000Z DTEND;VALUE=DATE-TIME:20181017T040000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1679@events01.synchrotron.org.au DESCRIPTION:Speakers: Marcia English (Department of Human Nutrition\, Sain t Francis Xavier University\, Antigonish\, Nova Scotia)\, Allan Paulson (D alhousie University)\nClupeine\, a cationic antimicrobial peptide found in the sperm cells of fish\, is of interest as a food additive because of it s antimicrobial activity against several foodborne pathogens. However\, it has previously been shown that non-specific binding of clupeine to anioni c molecules reduces its antimicrobial activity. It has also been shown tha t the overall positive charge of the native peptide can be reduced by bloc king 10% of its arginine residues with 1\,2-cyclohexanedione (CHD) to form CHD-treated clupeine. CHD-treated clupeine retains antimicrobial activity but it is not known if the modes of interaction against Gram-negative bac teria remain the same as the native peptide. The focus of the present stud y was to investigate the effect of charge reduction on peptide membrane in teractions by comparing the effect of native and CHD-treated clupeine on E scherichia coli (E. coli) model biomembranes.\nIt was hypothesized that th e reduction in charge would result in different interactions with model mo nolayers composed of E. coli PE\, phosphatidylethanolamine\, 79 mole%:PG\, phosphatidylglycerol\, 17 mole%: and CL\, cardiolipin\, 4 mole%)\, and mo del bilayer membranes composed of DPPC\,: PE:PG:CL (79:17:4 mole%). \nPept ide interaction with the model biomembranes were studied using Neutron Ref lectometry (NR) and X-ray reflectometry (XRR) and symmetric bilayers were deposited on silicon blocks applying the Langmuir-Blodgett and Langmuir Sc haefer techniques. Some lipid mixing was observed in the inner tail region (~69 ± 0.24% DPPC (1\,2-dipalmitoyl (d62)-sn-glycero-3-phosphocholine) a nd ~24 ± 0.02% PE:PG:CL)\; and in the outer tail region (~24 ± 0.02% DPP C and ~56 ± 0.01% PE:PG:CL). Native and CHD-treated clupeine were not abl e to cross the model PE:PG:CL:DPPC bilayer biomembrane\, however\, CHD-tre ated clupeine showed increased interactions with the lipid head group. Ins pite of the different interactions observed in the model systems\, a more comprehensive understanding of the safety and toxicology of both peptides is required before they can be used for food applications.\n\nhttps://even ts01.synchrotron.org.au/event/72/contributions/1679/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1679/ END:VEVENT BEGIN:VEVENT SUMMARY:The interaction of fluorinated compounds with a phospholipid bilay er DTSTART;VALUE=DATE-TIME:20181017T032000Z DTEND;VALUE=DATE-TIME:20181017T034000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1675@events01.synchrotron.org.au DESCRIPTION:Speakers: Shirin Nouhi (Uppsala University)\nSome industrial s urfactants that are commonly used in preparation of non-stick coatings for kitchen dishes and in food packaging products are fluorinated compounds a s they have good water and stain repellent properties. These materials ho wever now attract increasing global concern due to their persistence\, bio accumulation and possible adverse effects on the environment and living or ganisms. Concerns regarding these molecules being carcinogenic and possib ly harmful for children immunes system have been raised. The use of some of these compounds\, in particular long-chain compounds\, has been banned in many countries and some other compounds are under discussion as regards continued use. In the past few years\, new alternative molecules with sh orter chain length or with partly fluorinated chains have been introduced as replacements that are thought to be safer products. There is however l ittle known about the interaction of these compounds with biological syste ms or well-founded reasons for specific choices. In this project\, we hav e investigated the interaction of fully and partly fluorinated compounds w ith model systems relevant to biological interfaces using neutron reflecto metry. Neutrons provide a unique and powerful tool to investigate the amo unt and location of fluorocarbons when mixed with hydrogenous molecules. The study covers a range of compounds\, from the ones that are already ban ned to new replacement alternatives It has allowed a comparison of the eff ect of hydrophobic chain length and of different hydrophilic functional gr oups on their interactions with phospholipid bilayers. Fully fluorinated molecules have been shown to penetrate into bilayers and displace the lipi ds whereas partly fluorinated compounds show negligible interactions with the lipid. Off-specular scattering data from bilayers which have been con tacted with fully fluorinated compounds indicate that there are rough and patchy structures after exposure. Extensive rinsing with water removes so me of the fluorocarbon surfactant but a less dense lipid bilayer is left b ehind. The interaction of these compounds has been found to vary with the head group as: sulfonamide > sulfonate > carboxylic acids and to increase with the chain length [1] which strongly correlates with their solubility in water. \n\n1. S. Nouhi et al. (2018)\, Journal of Colloid and Interfa ce Science\, 511\, 474-481.\n\nhttps://events01.synchrotron.org.au/event/7 2/contributions/1675/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1675/ END:VEVENT BEGIN:VEVENT SUMMARY:Determining seafood provenance and safety through nuclear techniqu es DTSTART;VALUE=DATE-TIME:20181017T030000Z DTEND;VALUE=DATE-TIME:20181017T032000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1690@events01.synchrotron.org.au DESCRIPTION:Speakers: Debashish Mazumder (Australian Nuclear Science and T echnology Organisation)\nDemand for farmed or wild-caught seafood is growi ng globally. Regulatory bodies\, market chain actors and consumers have an interest in seafood provenance and food safety assessment tools to protec t human health\, guarantee sustainability\, to meet certification requirem ents\, reduce or prevent food fraud\, and to minimise biosecurity risks as sociated with global movement of raw seafood products. The limitations of current seafood provenance methods can be overcome using complementary or standalone nuclear techniques. Food quality is a complex term and has ofte n been associated with food safety by consumers\; traceability\, a key req uirement of the global seafood trade\, is linked to both food safety and q uality.\nThis study investigated traceability and food quality using nucle ar techniques. The traceability component focused on determining the geogr aphical origin and production method of Asian seabass (Lates calcarifer) a nd black tiger prawns (Penaeus monodon) from a range of Asia-Pacific locat ions using Stable Isotope Analysis (SIA) and X-ray fluorescence (XRF) thro ugh Itrax. The food quality component focused on using Neutron Activation Analysis (NAA) to detect the concentration of heavy metals and other eleme nts (39 in total) in the two species.\nThe data were analysed using three different statistical methods\; univariate and multivariate analysis\, Lin ear Discriminant Analysis (LDA)\, and randomForest. Both LDA and randomFor est had consistent results: XRF effectively distinguished the production m ethod and geographic locations of P. monodon (up to 100% accuracy)\, and S IA was more effective for L. calcarifer (up to 94% accuracy). In most case s for both L. calcarifer and P. monodon\, NAA revealed that the concentrat ions of heavy metals and micronutrients were below the threshold levels of concern for human consumption. There were no significant differences betw een farmed and wild-caught samples or between geographic locations. Howeve r\, in some cases\, elements such as arsenic and selenium were significant ly higher than the threshold\, but their chemical forms are yet to be dete rmined.\nSIA and XRF are effective complementary methods for determining t he provenance of seafood. NAA should be combined with other methods such a s protein analysis and fatty acid profiling to effectively determine the q uality of seafood.\n\nhttps://events01.synchrotron.org.au/event/72/contrib utions/1690/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1690/ END:VEVENT BEGIN:VEVENT SUMMARY:Rheo-ND: Temperature and shear induced crystal transformation of a model triglyceride observed using neutron diffraction. DTSTART;VALUE=DATE-TIME:20181017T012000Z DTEND;VALUE=DATE-TIME:20181017T014000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1676@events01.synchrotron.org.au DESCRIPTION:Speakers: Norman Booth (ANSTO)\nRheo-SANS (rheology and small angle neutron diffraction) is now a well-established technique to probe th e shape and size of particles under different shear and temperature regime s [1]. Recent work on WOMBAT [2]\, the high intensity neutron diffraction instrument at the Australian Centre for Neutron Scattering\, has successfu lly combined rheology and neutron diffraction for the first time. This wa s used to follow the crystalline phase transformations in a model (deutera ted) triglyceride. \nThe initial impetus for this work was part of a foren sic investigation [3] linking the crystallisation of triglycerides under h igh shear rates that are encountered in motor vehicle accidents. However n ow the technique has been demonstrated it may be of interest to investigat e fat crystallization due to shear in food manufacture. Possible applicati ons might include investigation of detrimental crystallisation during conc hing or tempering of chocolate or extrusion of foods high in fats (string cheese ?).\n\n![Figure 1 - Diffraction data collected from the shear cell during cooling and shearing at 1000 s-1\, colours give the intensity of th e diffraction pattern (left axis) and the black squares chart the measured viscosity (right axis). This demonstrates the ability to track crystalli sation in situ under high shear rates.][1]\n\nThe high neutron flux and de tector efficiency available at WOMBAT is instrumental in allowing diffract ion patterns to be collected from the small sample volumes available in th e Couette cell geometry. The Couette cell used has a sample gap of 1mm an d was mounted tangentially to the neutron beam. The shear rate applied to the sample can be varied over a range of 10-2500 s-1 and the temperatur e can be controlled using an external water jacket from between -10 and 80 ⁰C. We invite other researchers who are interested in this capacity to contact us about possible experiments.\n\n\n1. Tabor\, R.F.\, Zaveer\, M. I.\, Dagastine\, R.R.\, Grillo\, I and Garvey\, C.J.\, Phase Behavior\, Sm all-Angle Neutron Scattering and Rheology of Ternary Nonionic Surfactant-O il-Water Systems: A Comparison of Oils\, Langmuir 29(11)\, 3575-3582 (2013 )\n2. Studer\, A.J.\, M.E. Hagen\, and T.J. Noakes\, Wombat: The high-inte nsity powder diffractometer at the OPAL reactor. Physica B: Condensed Matt er\, 2006. 385–386\, Part 2(0): p. 1013-1015.\n3. Stuart B\, Thomas P\, Maynard-Casely H\, Booth N\, Leung A\, A neutron diffraction investigatio n of shear forces on a model lipid for forensic application\, ANZFSS 23rd International Symposium on the Forensic Sciences\, September 2016\, Auckla nd\n\nhttps://events01.synchrotron.org.au/event/72/contributions/1676/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1676/ END:VEVENT BEGIN:VEVENT SUMMARY:Neutron and X-Ray Reflectivity from chocolate sandwiches DTSTART;VALUE=DATE-TIME:20181017T010000Z DTEND;VALUE=DATE-TIME:20181017T012000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1685@events01.synchrotron.org.au DESCRIPTION:Speakers: Iva Manasi (University of Edinburgh)\nChocolate is a dense suspension of solids\, mainly sucrose\, in a continuous triglycerid e fat phase of cocoa butter\, containing Lecithin\, which is mostly phosph olipid\, and in some cases the polymeric surfactant PolyGlyceryl PolyRicin oleate (PGPR). These surfactants reduce the yield stress and viscosity of molten chocolate\, which is important in chocolate manufacture and influen ces the mouth feel of the chocolate. How these surfactants cause these mod ifications to the rheology of molten chocolate remains an open question.\n We have developed a methodology that allows the preparation of well-define d crystalline planar sucrose films as substrates to study the structures f ormed by these surfactants at sucrose/triglyceride interfaces. X-ray and n eutron reflectivity has been used in combination with QCM-D to characteriz e the adsorption of these surfactants individually and in combination at t he sucrose/triglyceride interface to provide a structural basis for the ob served rheology.\n\nReferences: Birgit Schantz\, Harald Rohm. (2005) Influ ence of lecithin–PGPR blends on the rheological properties of chocolate. Lebensm.-Wiss. u.-Technol. 2005\, 38: 41-45. http://www.sciencedirect.com /science/article/pii/S002364380400115X\n\nKeyword: Rheology\, interfacial structure\, reflectivity\, triglyceride\n\nhttps://events01.synchrotron.or g.au/event/72/contributions/1685/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1685/ END:VEVENT BEGIN:VEVENT SUMMARY:Combining rheology and small-angle scattering of neutrons and X-ra ys for dynamic assessment of microfibrillated cellulose under shear DTSTART;VALUE=DATE-TIME:20181017T004000Z DTEND;VALUE=DATE-TIME:20181017T010000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1681@events01.synchrotron.org.au DESCRIPTION:Speakers: Evgenii Velichko (TU Delft)\nCellulose fibre is a na tural food component present in fruits and vegetables. Presence of the cel lulose fibre in the diet aids digestion and helps in preventing a variety of diseases. Cellulose fibres also provide texture to food products. The t exturing capacity of cellulose fibres can be enhanced by defibrillation un der high shear. Dispersions of microfibrillated cellulose form a 3D soft s pace-filling network\, which can\, for example\, mimic the texture of fat- based products. Critical for the consumer perception of microfibrillated c ellulose networks are spreadability and mouthfeel. The microstructural fea tures that underly these rheological parameters are poorly understood. Sma ll-angle scattering of neutrons (SANS) and X-rays (SAXS) provides structur al information in a wide range of length scales. Combination of rheologica l data with SANS/SAXS measurements of the samples under shear conditions s heds light on the mesoscale structural dynamics that underlie the peculiar flow of microfibrillated cellulose under industrial processing conditions and during consumer use and consumption.\nRecent studies [1] have shown n onlocal flow behaviour of microfibrillar cellulose suspensions. Based on R heo-MRI data two different hypotheses to explain such nonlocality were sug gested: flocculation of cellulose microfibrils and formation of a liquid-c rystal like phase in these suspensions. To validate these hypotheses we co nstructed a special sample cell\, which allows for SANS/SAXS on the materi als under shear with spatial resolution (100 µm) across the velocity grad ient direction of the cell. No alignment of microfibrills was observed at shear rates from 1 to 300 s-1. The scattering invariant calculation indica tes a homogeneous density distribution of cellulose microfibrils across th e gap at all applied shear-rates. This implies that no shear-induced aggre gation and concomitant migration of cellulose over the gap occurs. The she ar-SAXS experiments are in line with the flocculation hypothesis with the flock sizes much larger than 200nm (maximal accessed in the performed expe riment).\n\nhttps://events01.synchrotron.org.au/event/72/images/311-Velich ko_Shear-cell_image.jpg [Figure 1. Schematic view of the developed shear-S ANS/SAXS cell.][1] \n\n[1] D. W. Kort et al.\, Soft Matter\, DOI: 10.1039/ c5sm02869h (2016).\n\n\n [1]: https://drive.google.com/open?id=1PlyNaFXub G0iY4Pcd6vRGk8as4xeh_Nl\n\nhttps://events01.synchrotron.org.au/event/72/co ntributions/1681/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1681/ END:VEVENT BEGIN:VEVENT SUMMARY:From wetting to wear: visualization of contact zone in beverage tr ibology DTSTART;VALUE=DATE-TIME:20181017T002000Z DTEND;VALUE=DATE-TIME:20181017T004000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1859@events01.synchrotron.org.au DESCRIPTION:Speakers: Stefan Baier (PepsiCo and University of Queensland)\ nMatching the mouthfeel of sugar is still one of the largest unsolved chal lenges of product developers\, as sugar not only provides sweetness\, but also mouthfeel. Mouthfeel is one of the most critical product attributes d riving consumer choice and acceptability of reduced sugar beverages. In or der to link mouthfeel attributes to analytical measures\, one must first o f all appreciate that drinking is a highly dynamic process that involves m ixing of the ingested beverage with saliva and the resulting bolus being s heared over several length scales between the tongue and the upper palate. In order to better interpret saliva driven changes to beverage boli\, it is important to recognize the conversion of the beverage from a simple New tonian fluid to a multiphase complex fluid. Currently\, our ability to pro perly interpret tribology data from multiphase complex fluids is rather li mited\, as we lack additional information on structure (atomic\, molecular \, macromolecular) in the contact zone. Therefore developing techniques th at will allow us to measure structural changes governed by saliva beverage interactions will lead to better insights to enable the rational design o f reduced sugar beverages.\n\nThe authors are employed by PepsiCo\, Inc. T he views expressed in this abstract are those of the authors and do not ne cessarily reflect the position or policy of PepsiCo\, Inc.\n\nhttps://even ts01.synchrotron.org.au/event/72/contributions/1859/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1859/ END:VEVENT BEGIN:VEVENT SUMMARY:Importance and Problems of Water in Food and Food Related Material s DTSTART;VALUE=DATE-TIME:20181016T234000Z DTEND;VALUE=DATE-TIME:20181017T002000Z DTSTAMP;VALUE=DATE-TIME:20260814T121730Z UID:indico-contribution-72-1671@events01.synchrotron.org.au DESCRIPTION:Speakers: Jan Swenson (Chalmers University of Technology)\nMos t food contains relatively large amounts of water and this water is genera lly of central importance for the taste and other properties of the food. However\, in the case of long-time storage this water can be problematic a nd cause a lot of detrimental aging effects. One way to overcome such agin g effects is to reduce the temperature and thereby slow down the aging\, b ut this gives often rise to ice formation\, which generates other problems of damaged cellular structures in the food materials. To overcome this pr oblem it is generally required to dry the food material before it is long- time stored at a low temperature\, so called freeze-drying. Nevertheless\, water in food materials\, as well as in living biological materials\, is both essential and sometimes problematic. In this presentation these impor tant and detrimental roles of water in carbohydrate rich food will be disc ussed. For example\, we have elucidated the nature of ice crystals in froz en dough and bred [1]\, and how these ice crystals grow with incresing sto rage-time [2\,3]. We also discuss attempts to reduce the detrimental ice f ormation. Furthermore\, we have investigated how the dynamics of the water in carbohydrate rich food is affected by the structure and/or dynamics of the food material. It was found that the water dynamics becomes slower in food materials with slow dynamics\, which implies that the dynamics of th e water and the pure food material are interrelated [4]. It was also evide nt that the water dynamics speeds up dramatically with incresing water con tent [4]. Finally\, the anomalous dynamical properties of deeply supercool ed water will be discussed\, and how this affects the freeze-storage of bi ological materials.\n\n[1] G. Chen\, H. Jansson. K. F. Lustrup and J. Swen son. Formation and distribution of ice upon freezing of different formulat ions of wheat bread. J. Cereal Sci. 55\, 279 (2012).\n[2] G. Chen et al. L ong-term frozen storage on the dynamics of water and ice in wheat bread. J . Cereal Sci. 57\, 120 (2013).\n[3] J. Eckardt et al. Long term frozen sto rage of wheat bread and dough – Effect of time\, temperature and fibre o n sensory quality\, microstructure and state of water. J. Cereal Sci. 57\, 125 (2013).\n[4] H. Jansson\, W. S. Howells and J. Swenson. Dynamics of f resh and freeze-dried strawberry and red onion by quasielastic neutron sca ttering. J. Phys. Chem. B 110\, 13786 (2006).\n\nhttps://events01.synchrot ron.org.au/event/72/contributions/1671/ LOCATION:Novotel Darling Harbour URL:https://events01.synchrotron.org.au/event/72/contributions/1671/ END:VEVENT END:VCALENDAR