Effect of Solutes and Matrix Structure on Water Mobility in Glycerol-Agar-Water Gel Systems: A Nuclear Magnetic Resonance Approach

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作者： Yang Huang ^[1] ; Erika Davies ^[2] ; Peter Lillford

作者单位： CSIRO Food and Nutritional Sciences, North Ryde, NSW 2113, Australia ^[1] CSIRO Food Futures Flagship Fellow, University of York, United Kingdom ^[2]

关键词 ~1H Nuclear magnetic resonance NMR ~1H relaxation rate self-diffusion coefficient agar-water gel glycerol-water solution glycerol-agar-water gels

发布时间 2013-11-20

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Journal of Agricultural and Food Chemistry

2011年59卷8期

4078-4087页

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Effect of Solutes and Matrix Structure on Water Mobility in Glycerol-Agar-Water Gel Systems: A Nuclear Magnetic Resonance Approach

Journal of Agricultural and Food Chemistry

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Journal of Agricultural and Food Chemistry

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Effect of Solutes and Matrix Structure on Water Mobility in Glycerol-Agar-Water Gel Systems: A Nuclear Magnetic Resonance Approach

Journal of Agricultural and Food Chemistry

相似文献

Journal of Agricultural and Food Chemistry

相关期刊

检索历史清除