Examination of the molecular structure of food products using front-face fluorescence spectroscopy

被引：0

作者：

Dufour, E

机构：

[1] ENITA Clermont, Dept Food Qual & Econ, F-63370 Lempdes, France

[2] ENITA Clermont, Typical Food Prod Res Unit, F-63370 Lempdes, France

来源：

AMERICAN LABORATORY | 2002年 / 34卷 / 10期

关键词：

Adsorption - Conformations - Emulsions - Fluorescence - Interfaces (materials) - Molecular structure - Nuclear magnetic resonance spectroscopy - Phase transitions - Principal component analysis - Probes - Proteins - Spectroscopy;

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Emulsions and gels are important in the formulation of products in the food and pharmaceutical industry, and they must be stable over the published lifetime of the product. Most methods used for the direct study of components in multiphasic systems are still under development, but optical techniques, such as fluorescence spectroscopy, should become increasingly important in the characterization of gelled and emulsified products in the near future.

引用

页码：50 / +

页数：6

共 10 条

[1]

BLUMBERG WE, 1980, CLIN CHEM, V26, P409

[2] CONFORMATIONAL-CHANGES OF BOVINE SERUM-ALBUMIN UPON ITS ADSORPTION IN DODECANE-IN-WATER EMULSIONS AS REVEALED BY FRONT-FACE STEADY-STATE FLUORESCENCE [J].