Practical implications of the phase-compositional assessment of lipid-based food products by time-domain NMR

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 11, 2006, Pages 905-912

  Duval, Franck P ^a   Van Duynhoven, John P M ^a   Bot, Arjen ^a  

^a UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

Author keywords

O W emulsions; SFC; Solid content; Transverse relaxation decay deconvolution (TRDD); Whey proteins

Indexed keywords

EMULSIONS; LIPIDS; NUCLEAR MAGNETIC RESONANCE; PH EFFECTS; PROTEINS; TIME DOMAIN ANALYSIS;

O/W EMULSIONS; SOLID CONTENT; SOLID FAT CONTENT (SFC); TRANSVERSE RELAXATION DECAY DECONVOLUTION (TRDD); WHEY PROTEINS;

FOOD PRODUCTS;

EID: 33845310321     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5045-7     Document Type: Article

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