A review of the application of atomic force microscopy (AFM) in food science and technology.
作者： Shaoyang Liu , Yifen Wang
DOI: 10.1016/B978-0-12-385989-1.00006-5
关键词:
摘要: Atomic force microscopy (AFM) is a powerful nanoscale analysis technique used in food area. This versatile can be to acquire high-resolution sample images and investigate local interactions air or liquid surroundings. In this chapter, we explain the principles of AFM review representative applications gelatin, casein micelle, carrageenan, gellan gum, starch, interface. We elucidate new knowledge revealed with as well ways use obtain morphology rheology information different fields.
sci-hub.se 参考文章(52)
Takahiro Funami, Sakie Noda, Makoto Nakauma, Sayaka Ishihara, Rheo Takahashi, Saphwan Al-Assaf, Shinya Ikeda, Katsuyoshi Nishinari, Glyn O. Phillips, Molecular structures of gellan gum imaged with atomic force microscopy in relation to the rheological behavior in aqueous systems in the presence or absence of various cations. Journal of Agricultural and Food Chemistry. ,vol. 56, pp. 8609- 8618 ,(2008) , 10.1021/JF8007713
Shaoyang Liu, Yifen Wang, Application of AFM in microbiology: a review. Scanning. ,vol. 32, pp. 61- 73 ,(2010) , 10.1002/SCA.20173
Takahiro Funami, Sakie Noda, Makoto Nakauma, Sayaka Ishihara, Rheo Takahashi, Saphwan Al-Assaf, Shinya Ikeda, Katsuyoshi Nishinari, Glyn O. Phillips, Molecular structures of gellan gum imaged with atomic force microscopy (AFM) in relation to the rheological behavior in aqueous systems in the presence of sodium chloride Food Hydrocolloids. ,vol. 23, pp. 548- 554 ,(2009) , 10.1016/J.FOODHYD.2008.02.014
Takahiro Funami, Mika Hiroe, Sakie Noda, Iwao Asai, Shinya Ikeda, Katsuyoshi Nishinari, Influence of molecular structure imaged with atomic force microscopy on the rheological behavior of carrageenan aqueous systems in the presence or absence of cations Food Hydrocolloids. ,vol. 21, pp. 617- 629 ,(2007) , 10.1016/J.FOODHYD.2006.07.013
P. S. Belton, New methods for monitoring changes in proteins Food Reviews International. ,vol. 9, pp. 551- 573 ,(1993) , 10.1080/87559129309540978
P SPAGNUOLO, D DALGLEISH, H GOFF, E MORRIS, Kappa-carrageenan interactions in systems containing casein micelles and polysaccharide stabilizers Food Hydrocolloids. ,vol. 19, pp. 371- 377 ,(2005) , 10.1016/J.FOODHYD.2004.10.003
Wei Lin, Lifeng Yan, Changdao Mu, Wan Li, Mingrang Zhang, Qingshi Zhu, Effect of pH on gelatin self-association investigated by laser light scattering and atomic force microscopy Polymer International. ,vol. 51, pp. 233- 238 ,(2002) , 10.1002/PI.829
Hongshun Yang, Yifen Wang, Joe M. Regenstein, David B. Rouse, Nanostructural characterization of catfish skin gelatin using atomic force microscopy. Journal of Food Science. ,vol. 72, ,(2007) , 10.1111/J.1750-3841.2007.00480.X
Andrea Notargiacomo, T. P. Chen, Ampere A. Tseng, Shyankay Jou, Recent developments in tip-based nanofabrication and its roadmap. Journal of Nanoscience and Nanotechnology. ,vol. 8, pp. 2167- 2186 ,(2008) , 10.1166/JNN.2008.243
G. Binnig, C. F. Quate, Ch. Gerber, Atomic force microscope Physical Review Letters. ,vol. 56, pp. 930- 933 ,(1986) , 10.1103/PHYSREVLETT.56.930