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Comparation of micro-viscosity of liquid oil in different colloidal fat crystal networks using molecular rotors

Xiuhang Chai1, Zong Meng1, Yuanfa Liu1

  • 1State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.

Food Chemistry
|March 2, 2020
PubMed

Keywords:
Fat crystal networkFluorescence emissionFractal dimensionMicro-viscosityMicrostructureMolecular rotor

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