High-pressure small-angle neutron scattering for food studies

Abstract

Abstract This article highlights contributions and the tremendous potential of high pressure (HP) small-angle neutron scattering\xa0for our understanding of biopolymer stability and phase behavior, in the context of nutrition and food properties. The use of HP processing as a nonthermal sterilization technique is well established in the food industry, and many other applications are emerging in recent years. Green chemistry, consumer preferences, and nutritional trends push for further developments, which require a database of experimental data. Unbiased studies on pressure-induced effects on colloids and amphiphiles are paramount for the development of new food molecules and methodologies. Biopolymer phase diagrams are described, with an emphasis on proteins. HP small-angle neutron scattering research capabilities and future directions are discussed.