“…For example, Atomic force microscopy (AFM) has been one of the most powerful instruments for the characterization of nanostructures of food-related materials Yang, Lai, An, & Li, 2006;Yang, Wang, Lai et al, 2007). It has been applied to some biologically purified gelatins and hybrid gels (Benmouna & Johannsmann, 2004;Haugstad & Gladfelter, 1993, 1994Lin et al, 2002;Mackie, Gunning, Ridout, & Morris, 1998;Mohanty & Bohidar, 2005;Radmacher, Fritz, & Hansma, 1995;Saxena, Sachin, Bohidar, & Verma, 2005;Uricanu et al, 2003;Yang, Wang, Regenstein, & Rouse, 2007;Yao, Liu, Lin, & Qiu, 1999).…”