NMR在食品玻璃化转变中的应用

Pulse NMRstudy of glass transition in maltodextrin, J. R. Tuan et al. Food Science . 1999

2H and 17O Nuclear magnetic resonance study of water in gluten in the glassy an rubbery state. George Cherian et al. Cereal Chemistry . 1996

Lioyd et al.Glass transition and caking of apray- dryied lactose, Tnternational J. Richard J. Food Science and Technology Lebensmittel Wissenschaft Technologie . 1996

The glass transition of amylopectin measured by DSC、DMTA、and NMR. M. T. Kalichevsky et al. Carbohydrate Polymers . 1992

Pulse NMRstudy of glass transition in maltodextrin, J. R. Tuan et al. Food Science . 1999

2H and 17O Nuclear magnetic resonance study of water in gluten in the glassy an rubbery state. George Cherian et al. Cereal Chemistry . 1996

Lioyd et al.Glass transition and caking of apray- dryied lactose, Tnternational J. Richard J. Food Science and Technology Lebensmittel Wissenschaft Technologie . 1996

The glass transition of amylopectin measured by DSC、DMTA、and NMR. M. T. Kalichevsky et al. Carbohydrate Polymers . 1992