Cross-polarization/magic angle spinning NMR to study glucose mobility in a model intermediate-moisture food system

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 26, 2002, Pages 7677-7683

  Sherwin, Craig P ^a   Labuza, Theodore P ^b   McCormick, Alon ^b   Chen, Bin ^b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cross polarization magic angle spinning nuclear magnetic resonance; Glass transition temperature; Glucose mobility; Humectants; Plasticizers; Spin lattice relaxation

Indexed keywords

GLASS; GLUCOSE; GLYCEROL; PLASTICIZER; SORBITOL; WATER;

ARTICLE; CHEMISTRY; ENERGY TRANSFER; FOOD; FOOD HANDLING; METHODOLOGY; MODEL; MOISTURE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; SOLID STATE; TEMPERATURE; TEMPERATURE SENSITIVITY; THEORETICAL MODEL; THEORY;

CHEMISTRY, PHYSICAL; FOOD TECHNOLOGY; GLASS; GLUCOSE; GLYCEROL; MAGNETIC RESONANCE SPECTROSCOPY; MODELS, THEORETICAL; SORBITOL; TEMPERATURE; WATER;

EID: 0037132569     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf025702h     Document Type: Article

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