Characterization of food emulsions by PFG NMR
Characterization of food emulsions by PFG NMR
复制标题
通过 PFG NMR 表征食品乳液
DOI：
10.1016/j.tifs.2009.07.001
复制
发表时间：
2009
影响因子：
15.3
通讯作者：
J. Duynhoven
中科院分区：
文献类型：
--
作者：
M. Voda;J. Duynhoven
由于其非侵入性和在小型台式设备上实施的能力，PFG NMR作为食品乳剂中的液滴尺寸工具越来越受欢迎。食品科学家和技术人员应该意识到关于PFG核磁共振方法和用于计算液滴大小分布的数学模型的假设。在将核磁共振结果与其他技术进行比较时，也需要考虑这一点。一些新的测量和数据建模方法已经出现，提高了速度、灵敏度、准确性和实时和原位探测动态事件的能力。
Due to its non-invasive nature and its ability to be implemented on downsized benchtop equipment, PFG NMR is gaining popularity as a droplet sizing tool in food emulsions. Food scientists and technologists should be aware of assumptions that are made with respect to PFG NMR methodology and mathematical models used for calculating droplet size distributions. This also needs to be considered when comparing results of NMR with other techniques. Several novel measurement and data modeling approaches have emerged that bring improvements in speed, sensitivity, accuracy and ability to probe dynamic events in real-time and in-situ.