Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble). Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.

Select Guide Rating

• Part I Introduction of AFM for food research1. Fundamentals and application of AFM for food research: an introductionPart II Fundamentals of AFM2. Basic principles of AFM3. Operation procedure of AFMPart III Application of AFM for food research4. Application of AFM for food proteins5. Application of AFM for food polysaccharides6. Application of AFM for food cells7. Application of AFM for food microorganisms8. Application of AFM for food foams and emulsions9. Application of AFM for food powders and contact materials10. AFM nanomechanics for food research

Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble). Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.

Select Guide Rating

• Part I Introduction of AFM for food research1. Fundamentals and application of AFM for food research: an introductionPart II Fundamentals of AFM2. Basic principles of AFM3. Operation procedure of AFMPart III Application of AFM for food research4. Application of AFM for food proteins5. Application of AFM for food polysaccharides6. Application of AFM for food cells7. Application of AFM for food microorganisms8. Application of AFM for food foams and emulsions9. Application of AFM for food powders and contact materials10. AFM nanomechanics for food research

Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Claire Gaiani is Professor at Université de Lorraine – Laboratoire d’Ingénierie des Biomolécules. She has successfully managed fundamental competitive programs including the French ANR (French National Agency for Research) and European projects and manages many industrial partnerships with leading international food companies (including Nestle, Lactalis, Bel, Bongrain, and Senoble). Yang Hongshun is Professor at National University of Singapore. He is a member of the of LWT-Food Science and Technology editorial board and is the recipient of the Publons Peer Review Awards, the NJC Partner Award, and the PepsiCo Global Research Competition Award. His research interests include food processing and safety engineering with a specific focus on organic and/or sustainable food processing and food safety engineering.

Select Guide Rating

• Part I Introduction of AFM for food research1. Fundamentals and application of AFM for food research: an introductionPart II Fundamentals of AFM2. Basic principles of AFM3. Operation procedure of AFMPart III Application of AFM for food research4. Application of AFM for food proteins5. Application of AFM for food polysaccharides6. Application of AFM for food cells7. Application of AFM for food microorganisms8. Application of AFM for food foams and emulsions9. Application of AFM for food powders and contact materials10. AFM nanomechanics for food research