Super-resolved imaging of proteins at colloidal interfaces

Samenvatting

My research investigates the impact of emulsifiers' distribution on the physical and chemical stability of food emulsions. Using advanced microscopy techniques, particularly single-molecule localization microscopy (SMLM), I directly observe protein localizations and their distribution at oil droplet interfaces. This insight is crucial as it influences the emulsion's response to oxidation, significantly affecting food quality. I developed a specialized microscope setup and quantification method, applying them to model emulsions, revealing valuable insights into different protein distribution. Furthermore, I examined how varying conditions affect protein behavior and oxidation at the droplet level. This research illuminates the intricate dynamics of food emulsions, laying the foundation for targeted strategies to enhance food stability and quality.