Microstructural characterization of starch systems by NMR relaxation and Q-space microscopy

Magnetic Resonance Imaging

Volumn 16, Issue 5-6, 1998, Pages 557-564

  Hills, B P ^a   Godward, J ^a   Manning, C E ^a   Biechlin, J L ^a   Wright, K M ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

Freeze drying; Gelatinization; Nuclear magnetic resonance relaxation; Q Space microscopy; Starch; Water diffusion

Indexed keywords

ACETONE; POTATO STARCH; WATER;

CHEMICAL STRUCTURE; CONFERENCE PAPER; DIFFUSION; FREEZE DRYING; GEL; MICROSCOPY; NUCLEAR MAGNETIC RESONANCE; PRIORITY JOURNAL;

CRYSTALLIZATION; FOOD TECHNOLOGY; FREEZE DRYING; GELS; HUMANS; MAGNETIC RESONANCE SPECTROSCOPY; MICROSCOPY; POROSITY; STARCH; WATER;

SOLANUM TUBEROSUM;

EID: 0032100931     PISSN: 0730725X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0730-725X(98)00054-X     Document Type: Conference Paper

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