Using neutron scattering to better understand milk composition

(Springer) A new paper published in EPJ E by Gregory N Smith, Niels Bohr Institute, University of Copenhagen, Denmark, shows an example of neutron scattering in the area of food science. Smith uses neutron scattering to better investigate casein micelles in milk, with the aim of developing an approach for future research.
Source: EurekAlert! - Biology - Category: Biology Source Type: news