A pulsed low resolution NMR study of water binding to powdered milk
- 1 April 1983
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 18 (2) , 219-226
- https://doi.org/10.1111/j.1365-2621.1983.tb00262.x
Abstract
Summary: Pulsed low resolution NMR was used to study the hydration mechanism of powdered milk samples. The non‐exponentiality of the spin‐echo decay curves of water was exploited to determine the water mobility, as well as the relative abundance of bound and free water in the different samples. The analysis of the experimental curves was performed by assuming a chemical exchange between bound and free water.Keywords
This publication has 12 references indexed in Scilit:
- Bound and free water determination by pulsed nuclear magnetic resonance.International Journal of Food Science & Technology, 1983
- PULSED NUCLEAR MAGNETIC RESONANCE STUDY OF WATER MOBILITY IN FLOUR DOUGHSJournal of Food Science, 1979
- Nuclear magnetic resonance investigations of polysaccharide films, sols, and gelsJournal of Colloid and Interface Science, 1978
- Moisture determination in starch‐rich food products by pulsed nuclear magnetic resonanceInternational Journal of Food Science & Technology, 1978
- Quantitative analysis of food products by pulsed NMRInternational Journal of Food Science & Technology, 1976
- WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMRJournal of Food Science, 1976
- N.m.r. of agarose gelsFaraday Discussions of the Chemical Society, 1974
- BOUND WATER CAPACITY OF CORN STARCH AND ITS DERIVATIVES BY NMRJournal of Food Science, 1974
- BOUND WATER DEFINED AND DETERMINED AT CONSTANT TEMPERATURE BY WIDE‐LINE NMRJournal of Food Science, 1970
- Quantitative Determination of Bound Water By NMRJournal of Food Science, 1968