2026/07 New webinar on DWS Microrheology in Food Applications
Date: 30.06.2026
See how Diffusing Wave Spectroscopy (DWS) measures the rheology of turbid, soft, and dynamically changing materials, with no mechanical deformation. Through several food-based applications, the webinar introduces DWS as a fast, non-destructive technique that works in sealed containers and lends itself to automation. Ideal for fragile, weakly structured samples, it stays sensitive to the earliest microstructural changes and serves as a perfect complement to mechanical rheometry.
Our latest webinar is now online! We take a detailed look at how Diffusing Wave Spectroscopy (DWS) is used to measure the rheology of turbid, soft, and structured materials undergoing dynamic changes, without applying any mechanical deformation. This approach has several key advantages including fast, simple measurements in sealed containers that are conducive to automation.
The webinar introduces the underlying principle of DWS and the technology behind the DWS RheoLab, then walks through several applications, including:
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- Detecting the gel point and gelation temperature of gelatin and other gelling systems
- Following the acidification and gelation of fermented dairy (e.g. yogurt) at the microstructural level
- Characterizing heat- and salt-induced structural changes in protein dispersions
- Monitoring the onset of instability in emulsions for accelerated shelf-life testing
As a non-destructive technique, DWS is well suited to characterize fragile, weakly structured samples while remaining highly sensitive to the earliest microstructural changes, making it an ideal complement to mechanical rheometry.