期刊
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE
卷 13, 期 5, 页码 368-374出版社
ELSEVIER SCIENCE LONDON
DOI: 10.1016/j.cocis.2008.02.005
关键词
atomic force microscopy; food; gels; food technology
The major recent advances in the past year are all in the use of atomic force microscopy as an analytical tool to answer questions related to real food systems. These samples are bio materials and interfaces, all fall in one of the most challenging environments for AFM imaging. The include food dispersions, gels, and raw materials of plant and marine origin. (C) 2008 Elsevier Ltd. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据