Atomic Force Microscopy of Phytosterol Based Edible Oleogels

被引：2

作者：

Matheson, Andrew B. ^{[1
]}

Koutsos, Vasileios ^{[2
]}

Euston, Stephen R. ^{[3
,4
]}

Clegg, Paul S. ^{[1
]}

机构：

[1] Univ Edinburgh, Sch Phys & Astron, James Clerk Maxwell Bldg, Edinburgh EH9 3FD, Scotland

[2] Univ Edinburgh, Inst Mat & Proc, Sch Engn, Sanderson Bldg, Edinburgh EH9 3FB, Scotland

[3] Heriot Watt Univ, Inst Biol Chem Biophys & Bioengn, Edinburgh EH14 4AS, Scotland

[4] Toronto Metropolitan Univ, Dept Phys, Toronto, ON M5B 2K3, Canada

来源：

GELS | 2023年 / 9卷 / 09期

基金：

英国生物技术与生命科学研究理事会;

关键词：

oleogels; atomic force microscopy; triglycerides; phytosterols; ETHYLCELLULOSE OLEOGELS; BETA-SITOSTEROL; GAMMA-ORYZANOL; MECHANICAL-PROPERTIES; SATURATED FAT; OIL; MICROSTRUCTURE; ORGANOGELS; MIXTURES; GELATION;

D O I：

10.3390/gels9090750

中图分类号：

O63 [高分子化学（高聚物）];

学科分类号：

070305 ; 080501 ; 081704 ;

摘要：

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.

引用

页数：12

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