V.J. Morris, Institute of Food Research, UK
This chapter discusses the use of atomic force microscopy, atomic force spectroscopy and optical tweezers as tools for probing the nanostructures of foods and the molecular origins of the functional properties of foods and beverages. Emphasis is given to the uses of these techniques that have led to new insights in food science and to potential new applications in the near future.
atomic force microscopy
atomic force spectroscopy
emulsions and dispersions
The development of probe microscopes, ...