By the same authors

From the same journal

Characterization of nanomaterials in food by electron microscopy

Research output: Contribution to journalArticle

Published copy (DOI)


  • Agnieszka Dudkiewicz
  • Karen Tiede
  • Katrin Loeschner
  • Louise Helene Soegaard Jensen
  • Eric Jensen
  • Rafal Wierzbicki
  • Alistair B. A. Boxall
  • Kristian Molhave


Publication details

DatePublished - Jan 2011
Issue number1
Number of pages16
Pages (from-to)28-43
Original languageEnglish


Engineered nanomaterials (ENMs) are increasingly being used in the food industry. In order to assess the efficacy and the risks of these materials, it is essential to have access to methods that not only detect the nanomaterials, but also provide information on the characteristics of the materials (e.g., size and shape).

This review presents an overview of electron microscopy (EM)-based methods that have been, or have the potential to be, applied to imaging ENMs in foodstuffs. We provide an overview of approaches to sample preparation, including drying, chemical treatment, fixation and cryogenic methods. We then describe standard and non-standard EM-based approaches that are available for imaging prepared samples. Finally, we present a strategy for selecting the most appropriate method for a particular foodstuff. (C) 2010 Elsevier Ltd. All rights reserved.

    Research areas

  • Cryo-electron microscopy, Detection, Environmental electron microscopy, Foodstuff, Imaging, Liquid electron microscopy, Nanoparticle, Sample preparation, Scanning electron microscopy (SEM), Transmission electron microscopy (TEM), ENGINEERED NANOPARTICLES, SILVER NANOPARTICLES, SPECIMEN PREPARATION, ENVIRONMENTAL SEM, AQUATIC COLLOIDS, QUANTUM DOTS, CRYO-TEM, WATER, PARTICLES, CELLS

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