| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538573 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Heating at 60 and 90 °C for 10 min caused polydiacetylene thermochromism. ⺠pH higher than 9.0 promoted vesicle colour change from blue to red. ⺠Addition of HCl (0.1 M) and salt solutions enables vesicle aggregation. ⺠β-Lactoglobulin and α-lactalbumin led to vesicle chromic transition. ⺠Polydiacetylene is a promising material to be used as a sensor in the food industry.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cristiane PatrÃcia de Oliveira, Nilda de Fátima Ferreira Soares, Edimar Aparecida Filomeno Fontes, TaÃla Veloso de Oliveira, Antônio Manoel Maradini Filho,