Method for analysis of the textural structure of food of a multi-component dispersion system

摘要

A method for analysis of the textural structure of a food of a multi-component dispersion system, in which a food of a multi-component dispersion system is stained with a fluorescent dye, and observing the stained food within a wavelength range lower than the value calculated by subtracting 40 nm from the maximum absorption wavelength of the employed fluorescent dye. The method enables image analysis through stereoscopic visualization of the textural structure of a food of a multi-component dispersion system.