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NMR Spectroscopy for catalysis
Date
2017-09-10
Author
Üner, Deniz
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https://hdl.handle.net/11511/82254
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Quince seed powder (QSP) is known to exhibit emulsification properties and could be used as a natural emulsifier in colloidal food systems. In this study, emulsion-based alginate hydrogels were formulated using QSP and xanthan gum (XG) as stabilizers. The objective of the study was to show the emulsifying power of QSP in emulsions and their hydrogels using Time Domain (TD) NMR Relaxometry and Magnetic Resonance Imaging (MRI). Rheology and mean particle size measurements for emulsions and scanning electron m...
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Starch-water interactions during gelatinization by microwave heating was investigated by Low-field H-1 Nuclear Magnetic Resonance (LF NMR) relaxometry experiments. Effect of microwave heating time on longitudinal (T-1) and transverse relaxation times (T-2), gel matrix structures, changes in proton populations and firmness values were evaluated. One to one corn starch (CS) to water ratio samples had the lowest T-2 change during gelatinization indicating lower granule expansion which was attributed to the hig...
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The displacement of the curd surface after cutting and the profiles of residual water entrapped inside were monitored using one dimensional magnetic resonance imaging (MRI). Shrinkage of the curd occurred in two phases: the curd shrank immediately during cutting and then continued shrinking at a lower velocity. Experimental data of the one dimensional shrinkage of the curd obtained from the literature were simulated with a logistic equation. NMR analysis and literature data showed that the shrinkage velocit...
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D. Üner, “NMR Spectroscopy for catalysis,” 2017, Accessed: 00, 2021. [Online]. Available: https://hdl.handle.net/11511/82254.