Department of Food Science

Aarhus University Seal / Aarhus Universitets segl
 Department of Food Science FOODHAY Instruments Food Biophysics Platform Food Soft Materials Structure Lab SAXS/WAXS instrument

SAXS/WAXS instrument

Indirect structural information from 1-200 nm from any kind of sample but typically soft matter.

Complementary to microscopy methods.

Allows in situ studies during processing for example.    

Heat-treated whey proteins showing local structure and aggregation behaviour over time.
Concentration series of lecithin vesicles.

Details

Xenocs / Nano-inXider

Location

TBD

Department of Food Science  

Thorvaldsensvej 40

1958 Frederiksberg

Typical applications

Indirect structural information from 1-200 nm from any kind of sample but typically soft matter.

Complementary to microscopy methods.

Allows in situ studies during processing for example.      

Consultation

 

Jacob Kirkensgaard, Associate Professor

jjkk@food.ku.dk

Training and problem reporting

Jacob Kirkensgaard, Associate Professor

jjkk@food.ku.dk

Booking

Access category

Advanced

Revised 22.06.2022 -
Bente Louise Kant