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Imaging chocolate at the nanoscale using field emission techniques

par Jacobs, Luc ;Barroo, Cédric
Référence Applied surface science, 535, 147747
Publication Publié, 2021-01-01

Article révisé par les pairs

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Résumé :

It is well-known that the structure of complex food systems, such as chocolate, drastically influences both functionality and gustatory properties. In this study, we used the nanoscale capabilities of field emission techniques to image dark chocolate specimens with atomic scale resolution, but also investigated the possibility of inducing field evaporation, field desorption and in situ readsorption. These preliminary experiments proof that chocolate presents a crystallinity down to the nanoscale and, most importantly, highlight the possibility to study complex organic molecules and their properties down to the nanoscale.