0 10 20 30 40 50

0.6

0.7

0.8

0.9

1.0

1.1

1.2

Nu

mb

er o

f s

pin

pro

be

mo

lec

ule

s (

r.u

.)

Time (min)

number of TN molecules

De-coated dry seed

0.6

0.7

0.8

0.9

1.0

1.1

1.2

Line height

Lin

e h

eig

ht

(r.u

.)

LABORATORY OF BIOPHYSICS

Research in Lab of Biophysics II:

• Transport in porous bio-systems

• Advanced compositional and structural analysis of foods

• Development and application of:

• NMR/ESR Spectroscopy

• TD-NMR Relaxometry & Diffusometry

• Magnetic Resonance Imaging & Spectroscopy

Ana Pereira – projects B and F Tatiana Nikolaeva – projects B, H and I Julia Krug – project C Frank Vergeldt – projects A and D Elena Golovina – project E Donny Merkx – project G

Identification and quantification of free radical intermediates of the primary oxidation in O/W food emulsions by ESR

F. Polymer networks under stress

I. Fat crystal mesoscale network structure

Multi-length-scale assessment of fat crystal structure by NMR and Small-Angle Scattering

mm μm 0.1-1 μm 10-150nm

Product structure Spherulites Platelets Primary crystallites

Investigation of structure/dynamics of water domains in gums during enzymatic degumming of vegetable oil by heteronuclear (1H, 2H, 31P) NMR

E. In vivo detection of aging mechanisms in dry seeds

G. Lipid oxidation in food B. Rheo-MRI: food structures under shear

Assessment of flow behavior of food dispersions and hybrid networks under shear

Prof. John van Duynhoven

Dr. Henk Van As

ESR oximetry (metabolic activity, intactness of mitochondria), spin probe

reduction (reducing agents) and MRI redox imaging

H. Food mesoscale structures

P P P

P

P

oil

water

Enzymatic degumming

D. Mass transport during food processing

MRI of water and fat transport and migration during processing

Contact persons :

Relaxometric and diffusometric methods to assess effect of processing/ formulation on crispness of snacks, oil content, solid fat content, oil droplet size, water holding capacity, ....

A. TD NMR analysis of foods, fruit, seed, biofilms

C. Micro-imaging and (localised) Spectroscopy 30, 300, 600 and 950 MHz

Tracking the diffusion of nanoparticles to evaluate the anisotropy level of food-mimicking polymer networks under stress.

In untouched polymer In stretched polymer

Proteins

Surfactants

Alkyl radical

R Initiation

H

R

PUFA

O2

R

OO

+

R’ R

HOO

Propagation

Hydro-peroxide

Oxidation chemistry Interface Transport

Alkyl radical

5 8 10

12 15 17

20 22 25

27 30 32

low

high

storage hydration cooking

absorption

8 gauss

Line height (H)

H=f (N, W)

W = width

0 10 20 30 40 50 60 70

1.0

1.2

1.4

1.6 Number of TN molecules

Nu

mb

er o

f T

N m

ole

cu

les (

r.u

.)

Time (min)

Dry coated seed

1.0

1.2

1.4

1.6 Line height

Lin

e h

eig

ht

(r.u

.)

TN

ESR Mayonnaise

compressed cellulose

No flow

1 mm

flocculation

shear