Department of Food Science

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 Department of Food Science FOODHAY Instruments Food Biophysics Platform Food Soft Materials Structure Lab SAXS/WAXS instrument

SAXS/WAXS instrument

Xenocs / Nano-inXider

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

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.      

Key contact

Jacob Kirkensgaard, Associate Professor

jjkk@food.ku.dk

Access category

Advanced

Revised 20.09.2022
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Bente Louise Kant