| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 604719 | Food Hydrocolloids | 2013 | 11 Pages |
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.
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Related Topics
Physical Sciences and Engineering
Chemical Engineering
Colloid and Surface Chemistry
Authors
Lars Nilsson,