Magnetic resonance imaging (MRI) and relaxation spectrum analysis as methods to investigate swelling in whey protein gels

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Oztop, Mecit H ^a,b   Rosenberg, Moshe ^a   Rosenberg, Yael ^a   McCarthy, Kathryn L ^a   McCarthy, Michael J ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Magnetic resonance imaging (MRI); Swelling; T2 (spin spin relaxation time) distributions; Whey protein isolate (WPI) gels

Indexed keywords

MILK PROTEIN; WATER; WHEY PROTEIN;

ALGORITHM; ARTICLE; CHEMISTRY; DIET SUPPLEMENTATION; ELEMENTAL DIET; FOOD ANALYSIS; GEL; KINETICS; METHODOLOGY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE IMAGING; PH; PHYSICAL CHEMISTRY;

ALGORITHMS; DIETARY SUPPLEMENTS; FOOD ANALYSIS; FOOD, FORMULATED; GELS; HYDROGEN-ION CONCENTRATION; KINETICS; MAGNETIC RESONANCE IMAGING; MILK PROTEINS; NUCLEAR MAGNETIC RESONANCE, BIOMOLECULAR; PHYSICOCHEMICAL PHENOMENA; WATER;

EID: 77958529685     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01788.x     Document Type: Article

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