扩散波谱技术在软食品中的应用【浙江工商大学】

2019-06-27

46
0

The application of diffusing wave spectroscopy (DWS) in soft foods

Food Hydrocolloids 96 (2019) 671–680

Author

Fuge Niua,1, Mehraj Ahmad  a,1, Jiamei Fan a, Christos Ritzoulis a,b, Jianshe Chen a, Zisheng Luo c,Weichun Pan a,∗

a School of Food Science and Biotechnology, Zhejiang Gongshang University, Xiasha, Hangzhou, Zhejiang, 310018, China

b Department of Food Technology, ATEI of Thessaloniki, 57400, Thessaloniki, Greece

c College of Biosystems Engineering and Food Science, Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang

University, Hangzhou, 310058, China

DOI

https://doi.org/10.1016/j.foodhyd.2019.06.011

Abstract

In this article, the application of diffusion wave spectroscopy technique (DWS) in two systems is presented, one involving only physical changes and the other involving slow chemical reactions. Information which is hardly accessible via routine techniques was obtained via DWS; this demonstrates the intrinsic advantages, the versatility, and the sophistication of this technique. We argue that the major hurdle on the direct application of this technique in food lies in the lack of the latter's physicochemical details, which hinders full data interpretation.

Key Words

DWS, Interactions, Mucin-chitosan, Myofibrillar protein, Gelation

Literature

Copyright© 2009-2019, separations.com.cn.  All rights reserved.
 

资料订阅

友情链接:德国ALV │ 瑞士LSI │ 德国IBZ │ 德国Testa │ 俄罗斯Photocor │ 仪器信息网 │ 企业邮箱 │ 新浪微博 │ 网站后台