Comparison of Gelation Mechanism of Surimi between Heat and Pressure Treatment by Using Rheological and NMR Relaxation Measurements
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb09935.x/fullpdf
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2. Relaxation effects in nuclear magnetic resonance absorption;Bloembergen;Phys Rev,1948
3. Effects of diffusion on free precession in nuclear magnetic resonance experiments;Carr;Am J Physiol,1954
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