Fundamentals and Application of Atomic Force Microscopy for Food Research

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.

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 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.
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).
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.