Getting the feel of food structure with atomic force microscopy

Gunning, A. Patrick and Morris, Victor J. (2018) Getting the feel of food structure with atomic force microscopy. Food Hydrocolloids, 78. pp. 62-76. ISSN 0268-005X

PDF (Published manuscript) - Published Version
Available under License Creative Commons Attribution.

Download (6MB) | Preview


    This article describes the progress in the development of the atomic force microscope as an imaging tool and a force transducer, with particular reference to applications in food science. Use as an imaging tool has matured and emphasis is placed on the novel insights gained from the use of the technique to study food macromolecules and food colloids, and the subsequent applications of this new knowledge in food science. Use as a force transducer is still emerging and greater emphasis is given on the methodology and analysis. Where available, applications of force measurements between molecules or between larger colloidal particles are discussed, where they have led to new insights or solved problems related to food science. The future prospects of the technique in imaging or through force measurements are discussed.

    Item Type: Article
    Uncontrolled Keywords: atomic force microscopy,colloids,emulsions,ligand-receptor interactions,mucin,polysaccharides
    Faculty \ School: Faculty of Science > School of Chemistry
    Related URLs:
    Depositing User: Pure Connector
    Date Deposited: 13 Jun 2017 06:06
    Last Modified: 25 Jul 2018 13:41
    DOI: 10.1016/j.foodhyd.2017.05.017

    Actions (login required)

    View Item