Separation and characterization of food macromolecules using field-flow fractionation: A review

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Abstract

Recent years have seen an increasing interest in asymmetrical flow field-flow fractionation (AF4) as a method for the fractionation and characterization of macromolecules and colloidal particles. In this paper utilization of AF4 in food applications is reviewed. Instrumental considerations are discussed as well as which properties can be assessed by AF4 and adequate detection systems. Furthermore, published literature on analysis of food macromolecules with AF4 is critically reviewed. (C) 2012 Elsevier Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)1-11
JournalFood Hydrocolloids
Volume30
Issue number1
DOIs
Publication statusPublished - 2013

Subject classification (UKÄ)

  • Food Science

Keywords

  • Field-flow fractionation
  • Macromolecules
  • Hydrocolloids
  • Characterization
  • Light scattering

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