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AFM有助于了解巧克力加工条件的影响

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
  • 与X射线衍射，偏振显微镜或差示扫描量热法（DSC）等传统技术相比，为什么这些技术使AFM成为颗粒的无定形或颗粒结晶特性的敏感度量。
Download Now

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