Abstract
This chapter focuses on a description of a technique that allows one to determine directly the strength of attraction or repulsion between oil droplets or air bubbles: colloid probe atomic force microscopy (AFM). Before a detailed description of the methodology of the technique, the chapter outlines the basic underlying theory of surface forces of relevance to food foams and emulsions. It summarises the recent insights gained into the behavior of emulsion/foam systems as determined using colloid probe AFM. The methodology is being applied now by a number of groups in physical chemistry, and it is likely that its uptake will increase for food scientists as the power of the colloid probe AFM approach becomes more evident from research published in the scientific literature.
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