An overview of nanoemulsion characterization via atomic force microscopy

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Sammanfattning

Nanoemulsion-based systems are widely applied in food industries for protecting active ingredients against oxidation and degradation and controlling the release rate of active core ingredients under particular conditions. Visualizing the interface morphology and measuring the interfacial interaction forces of nanoemulsion droplets are essential to tailor and design intelligent nanoemulsion-based systems. Atomic force microscopy (AFM) is being established as an important technique for interface characterization, due to its unique advantages over traditional imaging and surface force-determining approaches. However, there is a gap in knowledge about the applicability of AFM in characterizing the droplet interface properties of nanoemulsions. This review aims to describe the fundamentals of the AFM technique and nanoemulsions, mainly focusing on the recent use of AFM to investigate nanoemulsion properties. In addition, by reviewing interfacial studies on emulsions in general, perspectives for the further development of AFM to study nanoemulsions are also discussed.
Originalspråkengelska
TidskriftCritical Reviews in Food Science and Nutrition
Volym62
Utgåva18
Sidor (från-till)4908-4928
Antal sidor21
ISSN1040-8398
DOI
StatusPublicerad - 2022
MoE-publikationstypA2 Granska artikel i en vetenskaplig tidskrift

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