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

Lars Nilsson

doi:10.1016/j.foodhyd.2012.04.007

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

Research output: Contribution to journal › Review article › peer-review

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 language	English
Pages (from-to)	1-11
Journal	Food Hydrocolloids
Volume	30
Issue number	1
DOIs	https://doi.org/10.1016/j.foodhyd.2012.04.007
Publication status	Published - 2013

Subject classification (UKÄ)

Food Science

Free keywords

Field-flow fractionation
Macromolecules
Hydrocolloids
Characterization
Light scattering

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10.1016/j.foodhyd.2012.04.007

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title = "Separation and characterization of food macromolecules using field-flow fractionation: A review",

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.",

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AB - 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.

KW - Field-flow fractionation

KW - Macromolecules

KW - Hydrocolloids

KW - Characterization

KW - Light scattering

U2 - 10.1016/j.foodhyd.2012.04.007

DO - 10.1016/j.foodhyd.2012.04.007

M3 - Review article

SN - 0268-005X

VL - 30

SP - 1

EP - 11

JO - Food Hydrocolloids

JF - Food Hydrocolloids

IS - 1

ER -

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

Abstract

Subject classification (UKÄ)

Free keywords

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Cite this