Atomic force microscopy (AFM) techniques for characterising food structure

Understanding and Controlling the Microstructure of Complex Foods

Volumn , Issue , 2007, Pages 209-231

  Morris, V J ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 80051914403     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693671.2.209     Document Type: Chapter

References (14)

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10. Piculell L. Gelling polysaccharides. Current Opinion in Colloid &Interface Science 1998, 3:643-650.
11. Pollock H.M., Hammiche A. Micro-thermal analysis: techniques and applications. Journal of Physics D - Applied Physics 2001, 34:R23-R53.
12. Ralston J., Larson I., Rutland M.W., Feiler A.A., Kleijn M. Atomic force microscopy and direct surface force measurements - (IUPAC technical report). Pure &Applied Chemistry 2005, 77:2149-2170.
13. Santos N.C., Castanho M.A.R.B. An overview of the biophysical applications of atomic force microscopy. Biophysical Chemistry 2004, 107:133-149.
14. Wilde P.J., Mackie A.R., Husband F.H., Gunning A.P., Morris V.J. Proteins and emulsifiers at liquid interfaces. Advances in Colloid and Polymer Science 2004, 108-109:63-71.