AI Article Synopsis
- The review focuses on using atomic force microscopy (AFM) to study oleogels made from edible triglyceride oils, particularly those involving phytosterols and their esters.
- The authors highlight the importance of proper processing and preparation techniques to achieve high-quality AFM images of oleogels.
- Additionally, the work compares AFM with other methods for obtaining structural information from oleogel samples, serving as a guide for researchers in gels and food science.
Article Abstract
This work reviews the use of atomic force microscopy (AFM) as a tool to investigate oleogels of edible triglyceride oils. Specific attention is given to those oleogels based on phytosterols and their esters, a class of material the authors have studied extensively. This work consists of a summary of the role of AFM in imaging edible oleogels, including the processing and preparation steps required to obtain high-quality AFM images of them. Finally, there is a comparison between AFM and other techniques that may be used to obtain structural information from oleogel samples. The aim of this review is to provide a useful introduction and summary of the technique for researchers in the fields of gels and food sciences looking to perform AFM measurements on edible oleogels.
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|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10530765 | PMC |
| http://dx.doi.org/10.3390/gels9090750 | DOI Listing |
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