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Dynamic Light Scattering Techniques and Their Applications in Food Science

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Abstract

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.

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Acknowledgments

We thank the Ontario Dairy Council and the Natural Sciences and Engineering Research Council of Canada for financial support.

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Authors and Affiliations

  1. Department of Food Science, University of Guelph, Guelph, Ontario, N1G 2W1, Canada

    Marcela Alexander & Douglas G. Dalgleish

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  1. Marcela Alexander
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  2. Douglas G. Dalgleish
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Correspondence to Douglas G. Dalgleish.

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Alexander, M., Dalgleish, D.G. Dynamic Light Scattering Techniques and Their Applications in Food Science. Food Biophysics 1, 2–13 (2006). https://doi.org/10.1007/s11483-005-9000-1

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