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

Research output: Contribution to journal › Review article

Standard

Separation and characterization of food macromolecules using field-flow fractionation: A review. / Nilsson, Lars.

In: Food Hydrocolloids, Vol. 30, No. 1, 2013, p. 1-11.

Research output: Contribution to journal › Review article

Harvard

Nilsson, L 2013, 'Separation and characterization of food macromolecules using field-flow fractionation: A review', Food Hydrocolloids, vol. 30, no. 1, pp. 1-11. https://doi.org/10.1016/j.foodhyd.2012.04.007

APA

Nilsson, L. (2013). Separation and characterization of food macromolecules using field-flow fractionation: A review. Food Hydrocolloids, 30(1), 1-11. https://doi.org/10.1016/j.foodhyd.2012.04.007

CBE

Nilsson L. 2013. Separation and characterization of food macromolecules using field-flow fractionation: A review. Food Hydrocolloids. 30(1):1-11. https://doi.org/10.1016/j.foodhyd.2012.04.007

MLA

Nilsson, Lars. "Separation and characterization of food macromolecules using field-flow fractionation: A review". Food Hydrocolloids. 2013, 30(1). 1-11. https://doi.org/10.1016/j.foodhyd.2012.04.007

Vancouver

Nilsson L. Separation and characterization of food macromolecules using field-flow fractionation: A review. Food Hydrocolloids. 2013;30(1):1-11. https://doi.org/10.1016/j.foodhyd.2012.04.007

Author

Nilsson, Lars. / Separation and characterization of food macromolecules using field-flow fractionation: A review. In: Food Hydrocolloids. 2013 ; Vol. 30, No. 1. pp. 1-11.

RIS

TY - JOUR

T1 - Separation and characterization of food macromolecules using field-flow fractionation: A review

AU - Nilsson, Lars

PY - 2013

Y1 - 2013

N2 - 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.

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

VL - 30

SP - 1

EP - 11

JO - Food Hydrocolloids

JF - Food Hydrocolloids

SN - 0268-005X

IS - 1

ER -