Fundamentals and Application of Atomic Force Microscopy for Food Research 1st Edition

Capture the cutting edge of food science with Fundamentals and Application of Atomic Force Microscopy for Food Research, 1st Edition — a practical, authoritative guide by Jian Zhong, Claire Gaiani, and Yang Hongshun. This volume brings the power of Atomic Force Microscopy (AFM) to the fingertips of food researchers, quality scientists, and graduate students seeking nano-scale insight into structure, texture, and safety.

Explore clear explanations of AFM theory alongside step-by-step methodologies tailored to food systems — from proteins, lipids, and polysaccharides to emulsions and complex matrices. Detailed case studies show how AFM reveals microstructure linked to sensory properties, shelf life, and processing performance. Practical advice on sample preparation, imaging modes, and data interpretation helps bridge the gap between instrument capability and real-world food research outcomes.

Whether you work in academia, industry R&D, or regulatory labs across Europe, North America, Asia, or beyond, this book equips you with reproducible techniques and troubleshooting tips to accelerate projects and publishable results. The authors combine multidisciplinary expertise to make advanced microscopy accessible: understand how nano-scale topography, adhesion, and mechanical mapping inform formulation, safety testing, and innovation.

Concise, well-organized, and richly focused on application, this first edition is both a learning text and a hands-on reference for teams integrating AFM into routine food analysis. If you want to transform microscopic data into meaningful product insights, add Fundamentals and Application of Atomic Force Microscopy for Food Research to your library — a practical investment for anyone serious about modern food science. Order your copy today and start visualizing food at the nanoscale.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.