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- Composition and molecular structure (gross composition, crystallinity, molecular interactions).
- Thermal behaviour (Thermal stability and thermal transitions).
- Nanostructural analysis (particle size and surface change, protein conformation, nanostructural architecture).
- Techniques: FT-IR, X-ray diffraction, TGA, DSC, light scattering (DLS, ELS, SLS), circular dichroism, small angle X-ray scattering (SAXS), microscopy (SEM, TEM, CLSM).
Analysis of the microstructure of starch snacks with Spirulina using the neutron tomography technique
SAXS-WAXS line for nanostructural analysis at the ALBA synchrotron
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