Food chemistryFluorescent DyesViscosityFood QualityVegetablesMeat
Food quality surveillance: A smart fluorescent probe for viscosity-based spoilage detection.
Xueying Zheng, Zhaoming Zhong, Cuimin Feng, Junling Yin
Published: 202610.1016/j.foodchem.2025.147373
Abstract
Viscosity is a key indicator reflecting food quality. In this study, we designed a powerful near-infrared-emitting viscosity-sensitive fluorescent probe (DCYM), which exhibited high selectivity and viscosity sensitivity (R2 = 0.96), broad pH toleranc…
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