~(19)F LABELED POLYION MICELLES AS DIFFUSIONAL NANOPROBES

摘要

In modern food manufacturing, there is a strong drive to find alternative formulations in which ingredients are replaced by alternatives derived from a sustainable source. It is, however, not a trivial challenge to obtain a product with comparable performance, mainly due to poorly understood structure-function relationships. In order to better understand these relationships, new measurement methods are required to quantify structural properties. Particularly at the sub-micron level, even powerful (electron) microscopy does not allow for reliable quantification of structural features. At this length scale, many details fall below the resolution limit, and the narrow field of view raises questions of representativeness. Furthermore, microscopy methods are invasive and require careful image analysis in order to quantify structural features.