Nanoimaging of food proteins by atomic force microscopy. Part I: Components, imaging modes, observation ways, and research types

摘要

Background: Since atomic force microscopy (AFM) was developed in 1985, AFM has become an important nanotech tool to analyze the morphological properties and mechanical properties of proteins. In the past three decades, many food scientists used AFM to analyze food proteins and to comprehensively understand the relationship between the structure and the function of food proteins.