1H nuclear magnetic resonance relaxometry study of water state in milk protein mixtures

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 17, 2004, Pages 5449-5455

  Le Dean, Anne ^a,b   Mariette, François ^a   Marin, Michèle ^b  

^a CEMAGREF   (France)

^b AGROPARISTECH   (France)

Author keywords

Casein; Hydration water; Lactose; NMR relaxation; pH effect

Indexed keywords

CALCIUM CHLORIDE; CASEIN; LACTOSE; MILK PROTEIN; PROTON; WATER; WHEY PROTEIN;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); DISPERSION; HYDRATION; MICELLE; PH; PROTON NUCLEAR MAGNETIC RESONANCE; WATER CONTENT; CHEMISTRY; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY;

CALCIUM CHLORIDE; CASEINS; CHEMISTRY, PHYSICAL; HYDROGEN-ION CONCENTRATION; LACTOSE; MAGNETIC RESONANCE SPECTROSCOPY; MICELLES; MILK PROTEINS; WATER;

EID: 4143144372     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030777m     Document Type: Article

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