Small-angle X-Ray and neutron scattering in food colloids

Small-angle and ultra-small-angle X-ray and neutron scattering techniques provide structural information on the nanometre-to-micron length scale. This review describes recent examples and advances of these techniques in the field of food colloids. The article highlights the structural information that can be extracted when applied to all macronutrient classes, namely fats, carbohydrates and proteins, and mixtures thereof, as well as covering emerging applications and future opportunities.