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