“…Protein-protein unbinding kinetics can alternatively be measured as a function of time using a constant pulling force (or force clamp). This approach has not been used on food systems (Manibog, Yen, & Sivasankar, 2017). In other cases, the AFM tip was functionalized with methyls, hydroxyls or other groups to measure the adhesion of proteins (Fahs & Louarn, 2013), bacteria (Dorobantu, Bhattacharjee, Foght, & Gray, 2008) or Saccharomyces cerevisiae yeast (Ahimou, Denis, Touhami, & Dufrene, 2002) to hydrophilic or hydrophobic surfaces.…”