2D relaxation/diffusion correlations in porous media

被引：84

作者：

Godefroy, S ^{[1
]}

Callaghan, PT ^{[1
]}

机构：

[1] Victoria Univ Wellington, MacDiarmid Inst Adv Mat & Nanotechnol, SCPS, Wellington, New Zealand

来源：

MAGNETIC RESONANCE IMAGING | 2003年 / 21卷 / 3-4期

关键词：

NMR; 2D correlation experiments; food material; micro-emulsions; chemical shift; 2-D laplace inversion;

D O I：

10.1016/S0730-725X(03)00144-9

中图分类号：

R8 [特种医学]; R445 [影像诊断学];

学科分类号：

1002 ; 100207 ; 1009 ;

摘要：

2D correlations between NMR relaxation and/or diffusion have been used to investigate water and oil dynamics in food and micro-emulsion systems. In the case of Mozzarella and Gouda cheese samples, a significant change in D/T-2 correlation is appearing with cheese aging. In the case of a water/toluene micro-emulsion, some evidence for coalescence effects is suggested by D/D exchange spectra. (C) 2003 Elsevier Inc. All rights reserved.

引用

页码：381 / 383

页数：3

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