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Water and Fat Distributions in MethylCellulose Coated Fried Chicken Nuggets
Date
2012-06-25
Author
Öztop, Halil Mecit
Mccarthy, Michael J
Mccarthy, Kathryn
Takhar, Pawan
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https://hdl.handle.net/11511/74066
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Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. H-1 NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation con...
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1H NMR relaxometry studies have been performed for different kinds of cheese in order to enquire into mechanisms of water mobility in the cheese structures. The exploited frequency range, from 4 kHz to 40 MHz, allowed probing water dynamics on a broad range of time scales. Two fractions of water of much different dynamical properties, referred to as confined-water and free-water, have been revealed. It has been demonstrated that dynamics of water molecules confined in the macromolecular matrix is about four...
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H. M. Öztop, M. J. Mccarthy, K. Mccarthy, and P. Takhar, “Water and Fat Distributions in MethylCellulose Coated Fried Chicken Nuggets,” 2012, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/74066.