Imaging of dairy emulsions <i>via</i> a novel approach of transmission electron cryogenic microscopy using beam exposure.
basic_science · Level V
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- Record sourced from PubMed, PMID 39844386.
- Also identified by DOI 10.1039/d0sm00582g.
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Abstract
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 visibly degrade at <25 e<sup>-</sup> Å<sup>-2</sup> for fat globules and at >150 e<sup>-</sup> Å<sup>-2</sup> for protein particles, allowing particle differentiation. This technique may be useful for the development of nanoemulsions, as well as nanostructured and 3D printed foods.