Imagine making a cross-section of soup, paint, or ketchup! These wet materials would deform such that the original structure would be totally lost. Cryo-microscopy solves the problem of deformation, by first freezing the material into a solid and subsequently obtaining the desired cross-section by either fracturing or cutting (cryoplaning). Yes, ice crystals would ruin the structure, but not or restricted to <100 nanometer when frozen in melting propane! And why investigating apple sauce microstructure? Well, if consumer want it a bit more firm, with clean label, the key is in the cell wall scaffold…
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