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

Yu Zhao; Ryan J. Elias; John N. Coupland

doi:10.1016/j.cofs.2015.04.002

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

Yu Zhao, Ryan J. Elias, John N. Coupland

Food Science

Research output: Contribution to journal › Review article › peer-review

6 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 language	English (US)
Pages (from-to)	19-24
Number of pages	6
Journal	Current Opinion in Food Science
Volume	4
DOIs	https://doi.org/10.1016/j.cofs.2015.04.002
State	Published - Aug 1 2015

All Science Journal Classification (ASJC) codes

Food Science
Applied Microbiology and Biotechnology

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10.1016/j.cofs.2015.04.002

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title = "Effect of food structure on the distribution and reactivity of small molecules",

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.",

author = "Yu Zhao and Elias, \{Ryan J.\} and Coupland, \{John N.\}",

note = "Funding Information: This work was partly supported by grants from USDA-AFRI ( \#11318020 ) and USDA-Hatch (Pennsylvania Experiment Station). Publisher Copyright: {\textcopyright} 2015 Elsevier Ltd.",

year = "2015",

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doi = "10.1016/j.cofs.2015.04.002",

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journal = "Current Opinion in Food Science",

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AU - Elias, Ryan J.

AU - Coupland, John N.

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N2 - 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.

AB - 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.

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DO - 10.1016/j.cofs.2015.04.002

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AN - SCOPUS:84928686964

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SP - 19

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JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

ER -

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

Abstract

All Science Journal Classification (ASJC) codes

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