Capillary electrophoresis: a new analytical tool for food science

Michael Zeece

Research output: Contribution to journalReview articlepeer-review

29 Scopus citations

Abstract

Capillary electrophoresis (CE) is a new technology for the separation of molecules on the basis of their intrinsic charge. A wide range of methods, including free solution electrophoresis, isoelectric focusing and isotachophoresis, is available for the separation and quantification of many biomolecules. The combination of efficiency, sensitivity and speed of separation promises to make CE widely used in the analysis of a variety of compounds found in food systems.

Original languageEnglish (US)
Pages (from-to)6-10
Number of pages5
JournalTrends in Food Science and Technology
Volume3
Issue numberC
DOIs
StatePublished - 1992

ASJC Scopus subject areas

  • Biotechnology
  • Food Science

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