23Na NMR molecular mobility studies of hydrocolloid—NaCl solutions as influenced by sodium concentration
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference15 articles.
1. Oxygen-17 and sodium-23 nuclear magnetic resonance studies of myofibrillar protein interactions with water and electrolytes in relation to sorption isotherms
2. 1H and23Na NMR Relaxation Studies of the NaCl/?-Lactoglobulin System Equilibrated at Various Water Activities
3. Displacement of sodium ions by surfactant ions from DNA A 23Na-NMR investigation
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1. The effect of salt content on the structure ofiota-carrageenan systems:23Na DQF NMR and rheological studies;Magnetic Resonance in Chemistry;2009-04
2. Probing the Physical and Sensory Properties of Food Systems Using NMR Spectroscopy;Advances in Magnetic Resonance in Food Science;1999
3. Thickening Agents Effects on Sodium Binding and Other Taste Qualities of Soup Systems;Journal of Food Science;1996-09
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5. KCI, CaCI2, Na+Binding, and Salt Taste of Gum Systems;Journal of Food Science;1995-07
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