APPLICATIONS OF ATOMIC FORCE MICROSCOPY IN FOOD SCIENCE
作者： V.J. Morris
DOI: 10.1533/9781845698362.5.361
关键词: Biopolymer 、 Specimen preparation 、 Atomic force microscopy 、 Food science 、 Nanotechnology 、 Biological materials 、 Materials science
摘要: 1 ABSTRACT In recent years methodolgy has been developed which allows reliable imaging of certain types biological materials by Atomic Force Microscopy (AFM). Use AFM is still not routine and, although considerable effort required in optimising specimen preparation for given applications, it possible to use tackle problems food science. Examples will be the technique study biopolymers, mixed biopolymer systems, association and gelation, proteins at interfaces. Present evidence suggests that join growing family microscopic methods have proved invaluable investigating complex systems.
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