NMR Q-space microscopy of concentrated oil-in-water emulsions

被引:16
作者
Hills, BP [1 ]
Manoj, P [1 ]
Destruel, C [1 ]
机构
[1] Inst Food Res, Norwich NR4 7UA, Norfolk, England
关键词
NMR; emulsions; water; diffusion; rheology;
D O I
10.1016/S0730-725X(99)00143-5
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
The pulsed field gradient stimulated echo technique with selective excitation is used to probe the diffusion of water in the continuous phase of concentrated oil-in-water emulsions. The dependence of the echo amplitude, S(q,Delta), on wavevector, q, and diffusion time, Delta, shows that the water diffusion propagator is sensitive to emulsion microstructure. This is analyzed using a multiple exponential time series expansion of S(q,Delta) in Delta, with wavevector dependent expansion coefficients. These coefficients are compared with predictions from several theoretical models for three types of stable emulsion, each differing in microstructure. The relationship between the nuclear magnetic resonance q-space measurements and bulk rheology for all three types of emulsion is also explored. (C) 2000 Elsevier Science Inc. All rights reserved.
引用
收藏
页码:319 / 333
页数:15
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