Dynamic light scattering techniques and their applications in food science

被引：85

作者：

Alexander, Marcela ^{[1
]}

Dalgleish, Douglas G. ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

FOOD BIOPHYSICS | 2006年 / 1卷 / 01期

基金：

加拿大自然科学与工程研究理事会;

关键词：

dynamic light scattering; diffusing wave spectroscopy; aggregation; particle sizing; gelation;

D O I：

10.1007/s11483-005-9000-1

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This paper reviews recent developments in dynamic light scattering and their application to the study of particle sizes, structures and interactions in food materials. Results obtained in concentrated and highly turbid suspensions via the recently developed technique of diffusing wave spectroscopy (DWS) are described. Problems in the detailed analysis of the information contained in DWS are described, and the possible future uses of the techniques are discussed.

引用

页码：2 / 13

页数：12

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