A pulsed low-resolution NMR study of water binding to milk proteins
Author:
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1984.tb00330.x/fullpdf
Reference6 articles.
1. A pulsed low resolution NMR study of water binding to powered milk;Brosio;Journal of Food Technology,1983
2. NMR of agarose gels;Derbyshire;Faraday Discussion of the Chemical Society,1974
3. Bound and free water determination by pulsed nuclear magnetic resonance-a method for data analysis in the presence of exchange;Di Nola;Journal of Food Technology,1983
4. Water binding of macromolecules determined by pulsed NMR;Leung;Journal of Food Science,1976
5. Pulsed nuclear magnetic resonance study of water mobility in flour doughs;Leung;Journal of Food Science,1979
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1. A proton NMR relaxation study of water dynamics in bovine serum albumin nanoparticles;Phys. Chem. Chem. Phys.;2010
2. Nuclear Magnetic Resonance Study of Water Mobility in Pasta Filata and Non-Pasta Filata Mozzarella;Journal of Dairy Science;2001-09
3. Assessment of the State of Water in Reconstituted Milk Protein Dispersions by Nuclear Magnetic Resonance (NMR) and Differential Scanning Calorimetry (DSC);LWT - Food Science and Technology;2001-08
4. Spin-spin relaxation time determination of intermediate states in heterogeneous products from free induction decay NMR signals;Analytica Chimica Acta;1997-08
5. Water Holding Capacity of Proteins;Functionality of Proteins in Food;1997
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