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

Forskningsoutput: TidskriftsbidragÖversiktsartikel

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.

Detaljer

Författare
Enheter & grupper
Forskningsområden

Ämnesklassifikation (UKÄ) – OBLIGATORISK

  • Livsmedelsvetenskap

Nyckelord

Originalspråkengelska
Sidor (från-till)1-11
TidskriftFood Hydrocolloids
Volym30
Utgåva nummer1
StatusPublished - 2013
PublikationskategoriForskning
Peer review utfördJa