Effect of food structure on the distribution and reactivity of small molecules

Research output: Contribution to journalReview article

5 Scopus citations

Abstract

How food structure affects chemical reaction kinetics is one of the big, general problems in food science. We describe how the simple ideas of partitioning and diffusion have been developed to explain increasingly complex behaviors; especially cut-off effects of antioxidants in emulsions and barrier properties of the interface. Finally we consider some ways molecular distribution can be measured.

Original languageEnglish (US)
Pages (from-to)19-24
Number of pages6
JournalCurrent Opinion in Food Science
Volume4
DOIs
StatePublished - Aug 1 2015

All Science Journal Classification (ASJC) codes

  • Food Science
  • Applied Microbiology and Biotechnology

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