Characterization of food colloids by phase analysis light scattering

S. Vanapalli, J. N. Coupland

Research output: Contribution to journalArticlepeer-review

23 Scopus citations


Recently a novel technique, phase analysis light scattering (PALS), has been developed to measure the electrophoretic mobility of charged particles that offers enhanced sensitivity at the low mobilities, typical of many food colloids. The principles of this technique are discussed in comparison to conventional laser Doppler electrophoresis (LDE). A sample of whey protein isolate solution (10 wt%) was titrated with HCl (0.1 M) and the electrophoretic mobility measured by PALS and LDE. Both methods showed an increase in electrophoretic mobility with pH, but PALS yielded better reproducibility. In addition, PALS could be used to measure the isoelectric point of the protein mixture as the pH where the mobility was zero. (C) 2000 Elsevier Science Ltd.

Original languageEnglish (US)
Pages (from-to)315-317
Number of pages3
JournalFood Hydrocolloids
Issue number4
StatePublished - 2000

All Science Journal Classification (ASJC) codes

  • Food Science
  • General Chemistry
  • General Chemical Engineering


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