Imaging of dairy emulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure
Imaging of dairy emulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure
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DOI：
10.1039/d0sm00582g
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发表时间：
2020-08
期刊：
影响因子：
3.4
通讯作者：
K. Daffner;E. Hanssen;I. Norton;T. Mills;L. Ong;S. Gras
中科院分区：
文献类型：
--
作者：
K. Daffner;E. Hanssen;I. Norton;T. Mills;L. Ong;S. Gras
含有小脂肪和蛋白质颗粒的乳液很难区分，但低剂量透射电子低温显微镜可以可视化并区分这些液滴或颗粒。电子剂量的受控增加导致样品起泡，并且蛋白质颗粒在 150 e-/A2 下发生明显降解，从而允许颗粒分化。该技术可能有助于纳米乳液以及纳米结构和 3D 打印食品的开发。
Emulsions containing small fat and protein particles are difficult to differentiate but low dose transmission electron cryogenic microscopy can visualize and distinguish between these droplets or particles. A controlled increase in electron dose caused the sample to bubble and visible degrade at 150 e-/A2 for protein particles, allowing particle differentiation. This technique may be useful for the development of nanoemulsions, as well as nanostructured and 3D printed foods.