| Literature DB >> 12850739 |
Abstract
2D correlations between NMR relaxation and/or diffusion have been used to investigate water and oil dynamics in food and micro-emulsion systems. In the case of Mozzarella and Gouda cheese samples, a significant change in D/T2 correlation is appearing with cheese aging. In the case of a water/toluene micro-emulsion, some evidence for coalescence effects is suggested by D/D exchange spectra.Entities:
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Year: 2003 PMID: 12850739 DOI: 10.1016/s0730-725x(03)00144-9
Source DB: PubMed Journal: Magn Reson Imaging ISSN: 0730-725X Impact factor: 2.546