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 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
Part I Introduction of AFM for food research 1. Fundamentals and application of AFM for food research: an introduction
Part II Fundamentals of AFM 2. Basic principles of AFM
3. Operation procedure of AFM
Part III Application of AFM for food research 4. Application of AFM for food proteins
5. Application of AFM for food polysaccharides
6. Application of AFM for food cells
7. Application of AFM for food microorganisms
8. Application of AFM for food foams and emulsions
9. Application of AFM for food powders and contact materials
10. AFM nanomechanics for food research
Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. 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 elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). 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. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Claire Gaiani is Professor at Université de Lorraine Laboratoire dIngénierie 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). 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.
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