Fundamentals and Application of Atomic Force Microscopy for Food Research
- 1st Edition - September 29, 2022
- Imprint: Academic Press
- Editors: Jian Zhong, Claire Gaiani, Yang Hongshun
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 3 9 8 5 - 8
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 4 1 3 2 - 5
Fundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substance… Read more
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Request a sales quoteFundamentals and Application of Atomic Force Microscopy for Food Research explains how to get reliable AFM data and current application progress of AFM in different food substances. Sections focus on an Introduction to AFM for food research and Applications of AFM for different types of food substances. Edited by 3 experts in the field of nanotechnology and food science, this book reduces the difficulty of AFM application and shortens the learning time for new hands. Until now, no such book has systematically described the application of Atomic Force Microscopy (AFM) for food research.
Many scientists in the field of food science and engineering need to evaluate their developed foods and food contact surfaces at nanoscale. However, there is a steep learning curve for new hands, hence the need for this comprehensive resource.
- Describes the application of AFM for food research
- Covers applications of AFM for different types of food substances
- Addresses future uses and perspectives of AFM for the development of food nanotechnology
Food scientists in the field of food science and engineering. Graduate student and young scientists who want to know what AFM can do and how AFM can support their food research
- Cover image
- Title page
- Table of Contents
- Copyright
- List of contributors
- Section 1: Introduction of AFM for food research
- Chapter 1. An introduction
- Abstract
- Acknowledgements
- References
- Section 2: Fundamentals of AFM
- Chapter 2. Atomic force microscopy: from theory to application in food science
- Abstract
- 2.1 History of atomic force microscopy
- 2.2 Basic principles of atomic force microscopy
- 2.3 Force measurements and nanomanipulation
- 2.4 New imaging modes
- 2.5 Measurement items
- 2.6 Atomic force microscopy integration with other instruments
- 2.7 Research ways and applications
- 2.8 Conclusion
- References
- Chapter 3. Operation procedures of atomic force microscopy for food and biological samples
- Abstract
- 3.1 Introduction
- 3.2 Atomic force microscopy requirements for food samples
- 3.3 Substrates
- 3.4 Sample preparation for food samples
- 3.5 Cantilever selection
- 3.6 Common imaging procedure by atomic force microscopy
- 3.7 Common force measurement procedure by atomic force microscopy
- 3.8 Common nanomanipulation procedure by atomic force microscopy
- 3.9 Data optimization
- 3.10 Data analysis
- 3.11 Conclusion
- Acknowledgments
- Conflict of interest
- References
- Section 3: Application of AFM for food research
- Chapter 4. Application of atomic force microscopy for food proteins
- Abstract
- 4.1 Introduction
- 4.2 Food protein extraction and sample preparation
- 4.3 Grain proteins
- 4.4 Bean proteins
- 4.5 Peanut proteins
- 4.6 Milk proteins
- 4.7 Meat proteins
- 4.8 Seafood proteins
- 4.9 Collagen and gelatin
- 4.10 Egg proteins
- 4.11 Summary and outlook
- Acknowledgment
- Conflict of interest
- References
- Chapter 5. Application of atomic force microscopy for food polysaccharides
- Abstract
- 5.1 Introduction
- 5.2 Plant polysaccharide
- 5.3 Measurement of molecule interactions of polysaccharides and food components
- 5.4 Conclusions
- Acknowledgment
- Declaration of competing interest
- References
- Further reading
- Chapter 6. Application of atomic force microscopy in food microorganism research
- Abstract
- 6.1 Introduction
- 6.2 Single microbial cell studies
- 6.3 Microbial biofilm studies
- 6.4 Microbial macromolecule studies
- 6.5 Representatively reported atomic force microscopy studies about different types of microorganisms
- 6.6 Combined use of atomic force microscopy with other techniques
- 6.7 Conclusion and future trends
- Acknowledgements
- Declaration of competing interest
- References
- Chapter 7. Application of atomic force microscopy for food foams and emulsions
- Abstract
- 7.1 Introduction
- 7.2 Atomic force microscopy applied to food foams and emulsions: fundamentals, operating modes, imaging for topography and force–distance curves for nanomechanics
- 7.3 Application of atomic force microscopy for food foams
- 7.4 Application of atomic force microscopy for food emulsions and nanoemulsions
- 7.5 Application of atomic force microscopy to dairy lipid systems: membranes, liposomes, and emulsions
- 7.6 Conclusions
- Acknowledgments
- References
- Chapter 8. Application of atomic force microscopy for food powders and contact materials
- Abstract
- 8.1 Introduction
- 8.2 Atomic force microscopy: a powerful tool during formulation and processing of food powders
- 8.3 A better understanding and control of powder functional properties with atomic force microscopy
- 8.4 Contact materials related to food
- 8.5 Prospects and advanced atomic force microscopy techniques to characterize food powders
- 8.6 Conclusion
- References
- Chapter 9. Advances in food material nanomechanics by means of atomic force microscopy
- Abstract
- 9.1 Introduction
- 9.2 Operation modes in atomic force microscopy
- 9.3 Proteins stretching
- 9.4 Suppliers, sample preparation, fixation, and tip selection
- 9.5 Probe selection
- 9.6 Approaches in food science research with atomic force microscopy
- 9.7 Recent research on nanomechanical properties of food materials
- 9.8 Conclusion
- References
- Chapter 10. Current and potential combination of atomic force microscopy with other techniques for food science
- Abstract
- 10.1 Introduction
- 10.2 Atomic force microscopy combined with infrared technique for food science
- 10.3 Atomic force microscopy combined with Raman technique for food science
- 10.4 Other atomic force microscopy-combined techniques and their potential applications in food science
- 10.5 Summary
- References
- Index
- Edition: 1
- Published: September 29, 2022
- Imprint: Academic Press
- No. of pages: 384
- Language: English
- Paperback ISBN: 9780128239858
- eBook ISBN: 9780128241325
JZ
Jian Zhong
Dr. Jian Zhong is currently an associate Professor at School of Food Science & Technology, Shanghai Ocean University. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. He was elected as Shanghai Pujiang Talent (2012) and Shanghai Minhang District Leading Talent (2011). His research interests include: Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than more than 30 peer-reviewed first author or corresponding author papers, which were published in Small, ACS Applied Materials & Interfaces, Nanoscale, etc. He has more than 20 authorized national invention patents. He was invited to contribute three book chapters for Elsevier Publisher (two) and Wiley-Scrivener Publisher (one). He acts as guest editor for Trends in Food Science & Technology, Current Pharmaceutical Design, Science of Advanced Materials, and Journal of Nanomaterials.
Affiliations and expertise
Xinhua Hospital, Shanghai Institute for Pediatric Research, Shanghai Key Laboratory of Pediatric Gastroenterology and Nutrition, Shanghai Jiao Tong University School of Medicine, Shanghai, ChinaCG
Claire Gaiani
Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble).
Affiliations and expertise
Professor, Université de Lorraine – Laboratoire d’Ingenierie des Biomolecules, FranceYH
Yang Hongshun
Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.
Affiliations and expertise
Professor, National University of Singapore, SingaporeRead Fundamentals and Application of Atomic Force Microscopy for Food Research on ScienceDirect