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

Kilian Daffner, Eric Hanssen*, Ian Norton, Tom Mills, Lydia Ong, Sally L. Gras

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)


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.

Original languageEnglish
Pages (from-to)7888-7892
Number of pages5
JournalSoft Matter
Issue number34
Publication statusPublished - 14 Sept 2020

Bibliographical note

Funding Information:
This research was supported by the Australian Research Council’s Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005) and the Engineering and Physical Sciences Research Council [grant number EP/ N024818/1]. The authors would like to thank The Bio21 Molecular Science & Biotechnology Institute at The University of Melbourne for access to equipment. The cryo EM analysis was carried out at the Bio 21 Advanced Microscopy Facility, at The University of Melbourne. We acknowledge Unternehmensgruppe Theo Mueller for gifting the protein powders. The authors would like to thank Eddie Pelan and Fotis Spyropoulos for useful discussions and proofreading.

Publisher Copyright:
© 2020 The Royal Society of Chemistry.

Copyright 2020 Elsevier B.V., All rights reserved.

ASJC Scopus subject areas

  • Chemistry(all)
  • Condensed Matter Physics


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