Tag Archives:X-ray diffraction
The physical entrapment of milk fat in cheese products impacts structure and functionality
Fats are an integral part of many food products, contributing to texture, flavor, and satiety aspects. In general, fats exist as a mixture of both solid and liquid triglycerides, where the solid fraction assembles into crystalline domains
My research history – from molecular structure to surface science
Investigation of the molecular structure of SiCl4 using gas electron diffraction (GED) was the topic of my research I picked up when I started my graduate study at Department of Chemistry, the University of Tokyo. However, initial
