オックスフォード・インストゥルメンツー事業部ページ
拡張

AFM Helps Understand the Effects of Chocolate Processing Conditions

One of the many ways AFM is making food science advances at the nanoscale 

Download the application note to learn:

  • How surface properties of sucrose particles affect chocolate processing and quality
  • How AFM can characterize surface properties including morphology, adhesion, and nanoscale glass transition temperature
  • Why these techniques make AFM a more sensitive measure of the amorphous or crystalline character of particles compared to traditional techniques like x-ray diffraction, polarization microscopy, or differential scanning calorimetry (DSC)
Download Now