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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)
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