机译:高甲氧基果胶和向日葵油乳液的物理特征:低场〜1H NMR弛豫研究
Food Engineering Department Gaziantep University Gaziantep Turkey Food Engineering Department Middle East Technical University Ankara Turkey;
Food Engineering Department Middle East Technical University Ankara Turkey Food Engineering Department Ahi Evran University Kirsehir Turkey;
Food Engineering Department Middle East Technical University Ankara Turkey;
Food Engineering Department Gaziantep University Gaziantep Turkey;
Food Engineering Department Gaziantep University Gaziantep Turkey;
emulsions; pectin; TD-NMR relaxometry; wax;
机译:〜1H NMR光谱和低场弛豫法可预测巴西原油的粘度和API重力-对比研究
机译:果胶水溶液中葵花蜡乳液:物理特性和稳定性
机译:低场〜1H NMR弛豫和化学计量学同时测定油泥中的水和油
机译:交联EPDM Rubbers中的链球流动性..与〜1H NMR T_2弛豫和双量子〜1h NMR
机译:用于控释应用的水凝胶的表征:磁共振成像和NMR弛豫研究
机译:受大豆蛋白分离酸盐/高甲氧基果胶比例油含量和均质化压力影响的Buriti油乳液
机译:质子的低场核磁共振( 1 sup> H LF NMR)弛豫法用于监测冷冻鳕鱼(Merluccius merluccius L.)肌肉的时间和温度历史
机译:用于分析聚合物的自动低场NmR弛豫测量的评价