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

Room A404, building 2-74
Rolighedsvej 30, 1958 Frederiksberg
Department of Food Science, University of Copenhagen (UCPH FOOD)

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 17.04.2023