Investigations of food colloids by NMR and MRI

Current Opinion in Colloid and Interface Science

Volumn 14, Issue 3, 2009, Pages 203-211

  Mariette, F ^a  

^a CEMAGREF   (France)

Author keywords

Diffusion; Emulsion; Food process; Gel; Magnetic resonance imaging; NMR; Relaxation

Indexed keywords

CHARACTERISATION; COMPUTATIONAL SPECIFICATIONS; DIFFUSION NMR; FOOD COLLOIDS; FOOD PROCESS; FOOD SCIENCE; FOOD STRUCTURES; LENGTH SCALE; LOW FIELDS; MEDICAL FIELDS; MICROSTRUCTURAL INVESTIGATIONS; MULTI-DIMENSIONAL NMR; NEW APPLICATIONS; NEW OPPORTUNITIES; NMR; NMR RELAXATIONS; NMR SPECTROMETERS; PROCESSING METHODS; RELAXATION; SOLID FAT CONTENTS;

APPLICATIONS; DIFFUSION; EMULSIFICATION; GELATION; GELS; MAGNETIC RESONANCE IMAGING; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; RESONANCE; SIGNAL PROCESSING; SPECTROMETERS;

NUCLEAR MAGNETIC RESONANCE;

BIOPOLYMER; ICE;

CALIBRATION; CHEMICAL STRUCTURE; FOOD; FOOD ANALYSIS; FOOD COMPOSITION; MATHEMATICAL COMPUTING; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE IMAGING; REVIEW;

EID: 63749116247     PISSN: 13590294     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cocis.2008.10.006     Document Type: Review

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