Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Mikkel Schou Nielsen; Merete Bøgelund Munk; Ana Diaz; Emil Bøje Lind Pedersen; Mirko Holler; Stefan Bruns; Jens Risbo; Kell Mortensen; Robert Krarup Feidenhans'l

doi:10.1016/j.foostr.2016.01.001

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Mikkel Schou Nielsen, Merete Bøgelund Munk, Ana Diaz, Emil Bøje Lind Pedersen, Mirko Holler, Stefan Bruns, Jens Risbo, Kell Mortensen, Robert Krarup Feidenhans'l

7 Citations (Scopus)

Abstract

As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.

Original language	English
Journal	Food Structure
Volume	7
Pages (from-to)	21-28
Number of pages	8
ISSN	2213-3291
DOIs	https://doi.org/10.1016/j.foostr.2016.01.001
Publication status	Published - 1 Jan 2016

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10.1016/j.foostr.2016.01.001

1-s2.0-S2213329116300016-mainFinal published version, 1.25 MB

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title = "Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions",

abstract = "As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.",

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T1 - Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

AU - Nielsen, Mikkel Schou

AU - Munk, Merete Bøgelund

AU - Diaz, Ana

AU - Pedersen, Emil Bøje Lind

AU - Holler, Mirko

AU - Bruns, Stefan

AU - Risbo, Jens

AU - Mortensen, Kell

AU - Feidenhans'l, Robert Krarup

PY - 2016/1/1

Y1 - 2016/1/1

N2 - As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.

AB - As a main structural level in colloidal food materials, extended colloidal networks are important for texture and rheology. By obtaining the 3D microstructure of the network, macroscopic mechanical properties of the material can be inferred. However, this approach is hampered by the lack of suitable non-destructive 3D imaging techniques with submicron resolution. We present results of quantitative ptychographic X-ray computed tomography applied to a palm kernel oil based oil-in-water emulsion. The measurements were carried out at ambient pressure and temperature. The 3D structure of the extended colloidal network of fat globules was obtained with a resolution of around 300 nm. Through image analysis of the network structure, the fat globule size distribution was computed and compared to previous findings. In further support, the reconstructed electron density values were within 4% of reference values.

U2 - 10.1016/j.foostr.2016.01.001

DO - 10.1016/j.foostr.2016.01.001

M3 - Journal article

SN - 2213-3291

VL - 7

SP - 21

EP - 28

JO - Food Structure

JF - Food Structure

ER -

Ptychographic X-ray computed tomography of extended colloidal networks in food emulsions

Abstract

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