Fundamentals and Application of Atomic Force Microscopy for Food Research

Part I Introduction of AFM for food research　
1. Fundamentals and application of AFM for food research: an introduction
1.1 Food characteristics　
1.2 AFM　
1.3 Why do we need AFM for food research　

Part II Fundamentals of AFM　
2. Basic principles of AFM　
2.1 History of AFM　
2.2 Basic components　
2.3 Working conditions (air, liquid, vacuum, etc)　
2.4 Basic functions (imaging, force measurements, nanomanipulation)　
2.5 Imaging modes and imaging types (must contain PeakForce Tapping, ScanAsyst)　
2.6 Force measurements modes　
2.7 Nanomanipulation mode (must contain Peakforce Quantitative Nanomechanical Mapping (QNM))　
2.8 Research ways (direct, ex situ, in situ) of AFM　
2.9 Research types of AFM　
2.10 AFM integration with other instruments　
3. Operation procedure of AFM (Contributor: Jian Zhong)　
3.1 Introduction　
3.2 AFM requirements for food samples　　
3.3 Sample preparation　
3.4 Substrates　　
3.5 Sample preparation methods　
3.6 Probes and probes select (tip-broadening effect and aspect ratio)　
3.7 Common operation procedure for AFM imaging　
3.8 Common operation procedure for AFM force measurements　
3.9 Common operation procedure for AFM nanomanipulation　
3.10 Data optimization　
3.11 Data analysis　
3.12 Conclusion　

Part III Application of AFM for food research　
4. Application of AFM for food proteins　(Contributor: Jian Zhong)　
4.1 Introduction　
4.2 Protein extraction and sample preparation　
4.3 Meat proteins　
4.4 Seafood proteins　
4.5 Milk proteins　
4.6 Cereal proteins　
4.7 Egg proteins　
4.8 Potato proteins　
4.9 Other food proteins　
4.10 Conclusion　
5. Application of AFM for food polysaccharides　
5.1 Introduction　
5.2 Polysacccharide　extraction and sample preparation　
5.3 Starch　
5.4 Cellulose　
5.5 Glucogen　
5.6 Alginic acid and its salts　
5.7 Hyaluronic acid　
5.8 Heparin　
5.9 Chondroitin sulphate　
5.10 Pectin　
5.11 Carrageenan　
5.12 Gellan　
5.13 Other food polysaccharides　
5.14 Conclusion　
6. Application of AFM for food cells
6.1 Introduction　
6.2 Sample preparation　
6.3 Plant cells　
6.4 Fruit cells　
6.5 Animal cells　
6.6 Blood cells　
6.7 Other food cells　
6.8 Conclusion　
7. Application of AFM for food microorganisms　
7.1 Introduction　
7.2 Sample preparation　
7.3 Bacteria　
7.4 Bacterial biofilms　
7.5 Spores　
7.6 Yeasts　
7.7 Other food microorganisms　
7.8 Conclusion　
8. Application of AFM for food foams and emulsions　
8.1 Introduction　
8.2 Sample preparation　
8.3 Food foams　
8.4 Food emulsions　
8.5 Conclusion　
9. Application of AFM for food powders and contact materials　
9.1 Introduction　
9.2 Sample preparation　
9.3 Food powders　
9.4 Food contact materials　
9.4.1 Polymer food contact materials
9.4.2 Metal food contact materials　
9.4.3 Other food contact materials　
9.5 Conclusion　
10 AFM nanomechanics for food research