Super-resolution microscopy of proteins at water-oil interfaces in foods

We will host the Special Edition Virtual Pub "Imaging in Food Science" on Friday, October 17 from 1-3 pm CEST. It will focus on the role imaging tools play in food science. As part of this event, Johannes Hohlbein, Wageningen University, will give a talk entitled "Super-resolution microscopy of proteins at water-oil interfaces in foods" (description below). Join us for this talk and other exciting presentations that will illustrate applications of imaging technologies in food science, from the lab to our plates!

Description of the talk

Food emulsions - like mayonnaise and dressings - contain a very high number of droplets forming oil-water interfaces. The stability of these interfaces is critical for the stability of the emulsions themselves. Protein accumulation at the interfaces plays an important role in this stability. Using super-resolution microscopy is an important tool in directly assessing the localisations of proteins to these interfaces and their dynamics there.