Imaging of dairy emulsions via a novel approach of transmission electron cryogenic microscopy using beam exposure

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⁻ Å⁻² for fat globules and at >150 e⁻ Å⁻² for protein particles, allowing particle differentiation. This technique may be useful for the development of nanoemulsions, as well as nanostructured and 3D printed foods.