 Well, good morning everybody. My name is Wim Bauman and I'm not a food scientist. My real expertise is into a neutron scattering. And I had the big pleasure to work the last four years together with Bai Tian. And she's educated in Beijing, thereafter in Wageningen University as a food scientist. And we've had a beautiful collaboration. And for that reason, she got awarded her PhD last year. And we worked on the structure of meat analogs using neutron scattering. And well, there's been quite some presentations before why people work on meat analogs. It's really now hard necessary. And why we have to do food research for this is also clear and has been mentioned by most of the speakers before me. And we worked on a special kind of sample. That was it's kind of a model system. If you have calcium caseinates, then sometimes they can form really nice fibers. And the reason to work on it with sheer is that you can make really huge pieces of a meat analog. The real purpose is to make something that's really representing a steak. And sometimes gets good texture, really nice fibers texture. And what we want to know is Wageningen University is what are the principles behind it? How can you steer it? How can you control it? And we had three questions that we want to answer. And one of them was what is the effect of the mobility of the proteins during processing on the kind of fiber structure you can get. It turns out that some of the calcium caseinates, they really form nice fiber structures that are sprayed right once. But if you roll or dry them, then they're not that coherent. And the texture is not that good and it's not perceived that good by consumers. So we want to know what is the reason that you get these different results. We did measurements, we did inelastic neutral schedule measurements, and there we prepared samples in different manners in different environments with D2O and with H2O. And we put them in a container just like this. And then we went to England to ISIS where you have a big neutron facility. It's a similar type as the ESS, but then there's some different properties. And there they got an inelastic neutron spectrometer. And what you basically do is that you have neutrons coming from here falling on your sample. And it's a time of flight mechanism so you know exactly the energy of the neutrons. The neutrons get reflected on the sample. You go to monochromators, do detectors, and then you know again exactly the wavelength and the energy of the neutrons. And if there's no difference between the initial energy and the final energy, then you know that it's due to the collision with the molecules with the proteins. If the proteins are moving, then they give energy to the neutron or they can absorb energy. The measurements look typically like this. Here you see the energy transfer of the neutrons when they scatter from the proteins. Here you see one of the cases this was a roller dried, dry protein at slightly higher temperature, 340 Kelvin. Now if you look to speak most of the scattering is elastic but you see these wings. The wings is the information about the mobility of the protein. Part fits here this black curves to resolution curve. That is the elastic part of the scattering. But then if you want to analyze this peak in detail, then there's one wider peak, which we have associated towards fast movements of the proteins. And then there's more narrow peak where you see that there's less energy in the movement. And that one is connected to the more slow movements in the protein. And then in addition, there's a background. And now you have to think what's the meaning of this fast and slow movements. And then you fit the red curve. With this model. Now, if you have casein micelles, they have different proteins inside them, and you have parts of them sticking out to more hydrophilic parts and more hydrophobic parts on the inside. And then if you have them, the milk powder and you dry it. Then they cluster together. And if you hydrate them. The amount of the protein will be more in the more water rich environment. And now we have associated the movement, the slow movement with something like 20 picoseconds with internal parts of the protein. And then the fast movement that had to with that's associated with movements with timescale of three microseconds is the external movements of the proteins. This is very typical value people find for proteins in solution. And now if you start to look at what's happening with the different proteins. If you first take a look at the spray dried ones that are the circles, the square ones that are the roller dried ones. And we compare them in water and the dried ones the filled ones are in water. Then we see that for the slow movements that you get a bigger amplitude for the spray dried ones and for the roller dried ones. The more material the movement is much less. You see the same effect for the fast movement the fast movement there you see also that the spray dried one is having a higher mobility. So we think that this higher mobility is connected to the possibility to get the good texture fibers texture. So I think that this is important way to look further so into the plant proteins, when you dare make try to make these shared textures. So now let's go to the next question. When you share your material. Then you get an orientation. But now you start off with isotropic proteins. And if they're very small than the forces on them are also small so you don't expect that you get orientation effect. Ready on the molecular length skills. It will happen at the longer length skills it will be more on the length skills of aggregates of the proteins, but at which length skill does this orientation start. What's there important. If you look at the samples and you can cut out part of the sample. And then you can take a look at the small angle neutron scattering. We've seen many examples already in this workshop. Instrument like this. I put sample in the beam, you look at your scattering pattern. And now, if you do this for our meat analog then you get an anastrophic scattering pattern. Now you can start to look at the samples were oriented in horizontal way. And now if you it's in reciprocal space. So now you have your sample is the fibers horizontally and you have a narrow dimension in vertical direction. That's where you get the widest peak. And in the length, it's much shorter and it's due to the length of the fibers. Now if you start to make sector cuts and look at scattering in your vertical direction and horizontal one, you can see it here. Then you see that for the large Q factors, the large angles corresponding to the shorts distances. The scattering is the same. So that shows that the short length skills. It's still is dropped protein at the longer length skills you get the anisotropy. Now, if you look at my cross peep then you can see that you can assign it to kind of cylinder like objects. Now, if you think of these fibers to be composed of spheres corresponding to the isotropic part. And these spheres together constitute cylinder like bits. They can start analyze the measurements that are the drone curves you see here. And the red one. Yeah, you cannot see the curve because it's really perfect fit. And from this fit, you can get radius of these spheres corresponding with the shoulder here. You can get the diameter of the cylinders corresponding here, which this shoulder and the length is a bit more difficult that is somewhere here and inside the intensity. And now you can look what's the effect of the share time on the different parameters get out of the system. If you look at the spherical parts, then you don't see that much variation. You see that the whole time you get radius of some 10 nanometers for the completely isotropic part. If you look these cylinders, then they have a diameter of some hundreds nanometers is very short share time, and it become thinner if you share longer. If you look at the length of fibers, which is a bit more difficult to retrieve. Then you see that the length is coming longer. It's going from 200 nanometers up to some 400. So this is telling you also that after 15 minutes, who reached pretty much plateau. What they like is there that you really quantify the structure. And that's I think quite unique of scattering methods. And also at the effect of the share rates, you can share to low rates or much faster. And there we see a similar effect that the faster you share, the longer fibers you get. And you see here that we didn't reach saturation yet. The machine in Wagner couldn't go to faster share rates, but there you might even get a better texture. Let's go to the final question that we answered. This is a little bit of preliminary study. We looked at if you can quantify the scattering the number of fibers and air bubbles. Recently found out it's really important to share that you need kind of two phase system. It can be, for example, if you have air bubbles, then you get more fibers texture. So air bubbles play a role. And we did third experiments in delfts on the instruments I pitched yesterday. And if you look at normally at refraction, that's happening at very small angles. And this is a normal sons instrument, you will never see it. But this our very high resolution, you can see it. Also with you sons instruments. And this is another sample this is earlier work I did this is really on plant proteins. It's a mixture of Lupina and gluten proteins. You can see the microscopy images. You see the fibers structure. And we put it. And if you now have your fibers, then they will work as lenses. And we did measurements with two different orientations. We did this one orientation where we were very sensitive to the scattering in one direction. From this measurement from the very fast decrease here on the horizontal axis you see the applied magnetic fields so we cannot directly connected to anything physically. But it is corresponding to the number of fibers that the neutral meets on its way through the sample. And this is the other orientation, when the samples were mounted in the direction where it should not be sensitive to reflection, and yet also a signal, but it's much weaker. And that is showing that these fibers are not perfectly oriented there's a spread in orientation. We get out of this measurement to different numbers. One of them is the number of fibers that we have that some 36 fibers in sample thickness of five millimeters. We see also that the spread in orientation is some 35 degrees. Now, this are things that you can get from microscopy. But now something that has been mentioned a few times in this workshop is that for me the holy grail would be to try to do something like this in situ. Our measurements are too slow to do this in situ. But I think that it might be possible to do this with us for example in the future. One of the conclusions from the work that by Tian and I did was that protein mobility yield better texture for your meat and logs. We quantified where you get a fiber structure in these shared systems, and that's happening above them skills of 40 nanometers. We also quantified the fibers and air bubbles using a neutron scattering techniques. And I think that real challenges for this field time thinking also about these northern lights. It is sample environments very important. And to do in situ measurements that I think that can really make big steps for food science. One of the challenges that we had in the recent years, I've been working now for 15 years with food materials. That's a neutron scattering people are used to work with very nice model systems. But food is very messy, especially if you go to real systems. And it means that you need completely new way of modeling. And that's where we have contributed to a lot. So I think that if you have more modeling of what's happening with Monte Carlo modeling or let's Boltzmann systems that you can come up with more advanced data analysis. So I think that's the real future for the combination of food science and scattering methods. So instead, I would like to thank you for your attention.