Using AFM to explore food nanostructure

Current Opinion in Colloid and Interface Science

Volumn 13, Issue 5, 2008, Pages 368-374

  Shimoni, Eyal ^a  

^a TECHNION ISRAEL INSTITUTE OF TECHNOLOGY   (Israel)

Author keywords

Atomic force microscopy; Food; Food technology; Gels

Indexed keywords

ATOMIC FORCE MICROSCOPY; CANNING; COLLOIDS; FOOD PRESERVATION; GELATION; MICROSCOPIC EXAMINATION; RAW MATERIALS; SCANNING PROBE MICROSCOPY;

AFM IMAGING; ANALYTICAL TOOLS; FOOD; FOOD DISPERSIONS; FOOD SYSTEMS; FOOD TECHNOLOGY; GELS; NANO STRUCTURING;

IMAGING TECHNIQUES;

BIOPOLYMER; CARRAGEENAN; CRYSTALLIN; NANOMATERIAL; STARCH;

ANALYTIC METHOD; ATOMIC FORCE MICROSCOPY; FLOW KINETICS; FOOD ANALYSIS; FOOD BIOTECHNOLOGY; FOOD COATING; GEL; HYDROCOLLOID; LANGMUIR BLODGETT FILM; LIPID BILAYER; LIPID MEMBRANE; REVIEW; STRUCTURE ANALYSIS;

EID: 49849083278     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2008.02.005     Document Type: Review

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