Characterization of Water Distribution in Xanthan‐Curdlan Hydrogel Complex Using Magnetic Resonance Imaging, Nuclear Magnetic Resonance Relaxometry, Rheology, and Scanning Electron Microscopy

Williams, Patrick D.; McCarthy, Michael J.; McCarthy, Kathryn; Lo, Y. Martin

doi:10.1111/j.1750-3841.2011.02227.x

Cited by 35 publications

(25 citation statements)

References 36 publications

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“…Proton T 1 and T 2 measurements at a low magnetic field for hydrogels, relevant for food science, were reported by Williams et al, 313 who investigated the xanthan-curdlan systems and by Baranowska et al 314 who reported data on starch gels and starch-xanthan systems. Similar work, even more explicitly connected to foodstuffs, has been quite common.…”

Section: Synthetic Polymers In Solutionmentioning

confidence: 87%

Nuclear spin relaxation in liquids and gases

Kowalewski¹

2013

Nuclear Magnetic Resonance

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This report reviews the progress in the field of NMR relaxation in fluids. The emphasis is on comparatively simple liquids and solutions of physico-chemical and chemical interest, in analogy with the previous periods, but selected biophysicsrelated topics and relaxation-related work on more complex systems (macromolecular solutions, liquid crystalline systems, glassy and porous materials) are also covered. The period under review is from June 2011 through May 2012. Some earlier works, overlooked in last year's chapter, are also included. The outline of this chapter is as follows: section 2 which follows the introduction covers the general, physical and experimental aspects of nuclear spin relaxation in liquids and is further divided in seven subsections. The first two are fairly general and the following three discuss more specific aspects of spin-1/2 systems. The last two subsections cover quadrupolar nuclei and paramagnetic systems, respectively. Section 3 deals with applications of NMR relaxation in liquids, starting with pure liquids and continuing with solutions of low-molecular weight compounds. It also includes a selection of works on solutions of biological macromolecules and other complex systems. The progress in the field of relaxation in gases is described in section 4.

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Section: Synthetic Polymers In Solutionmentioning

confidence: 87%

Nuclear spin relaxation in liquids and gases

Kowalewski¹

2013

Nuclear Magnetic Resonance

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“…The T 2 , is the decaying rate of the transverse component of the magnetization and it is an indicator of interactions between the nuclear spins (Williams, Oztop, McCarthy, McCarthy, & Lo, 2011). The difference of the molecular mobility of water and oil proton species result in significant changes in T 2 values (Hickey et al 2006).…”

Section: Water Suppression Imagesmentioning

confidence: 99%

Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

Isik

Şahin

2018

J Food Process Engineering

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The objective of this study was to examine oil and moisture distribution in fried potatoes using Magnetic Resonance Imaging (MRI) as nondestructive technique and to establish a correlation between moisture content and oil content of fried potatoes with MRI results. In addition, it was aimed to evaluate the effects of frying time, predrying and precoating by hydroxyprophylmethylcellulose (HPMC) on moisture loss and oil uptake of the samples. Coating with HPMC was the best pretreatment to reduce oil uptake. Spin echo (SE) and multislice–multi‐echo (MSME) pulse sequences were used to obtain longitudinal relaxation time (T1) weighted and water suppression images and also spin–spin relaxation time (T2) maps of the samples. Results confirmed that by using different MR imaging sequences, prediction of oil and moisture contents (r > 0.70) and exploring the distribution of oil and moisture within the fried pototaes was possible. Practical applications MRI, as being a nondestructive technique offers advantages compared to conventional methods of moisture and oil content measurements. Moreover, use of spin–spin relaxation time (T2) maps provided further information for moisture and oil distribution on the samples. MR images could also be used to extract information about the microstructure of the sample.

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“…Low-field nuclear magnetic resonance (NMR) technology is an effective tool to study the water status of food, mainly by determination of the proton relaxation behavior [5,6]. e relaxation process occurs through fluctuations in the magnetic field caused by random molecular motions, both rotational and translational.…”

Section: Introductionmentioning

confidence: 99%

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

Wang

et al. 2018

Journal of Chemistry

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is study was performed to investigate the quality of fresh wet noodles made from flour milling streams. e basic composition, texture properties, cooking characteristics, and moisture status were measured to evaluate the qualities of noodles. e results indicated that as storage time increased, the springiness of fresh wet noodles gradually decreased, but the hardness increased. Additionally, the cooking loss rate was increased obviously, and the water absorption rate generally decreased. e relaxation times T 21 and T 22 , analyzed by low-field nuclear magnetic resonance, showed a downward trend that proton mobility became poor and bound water changed into intermediate water. Noodles made from reduction flour exhibited better quality. Compared to that with ambient temperature storage, the wet noodles under frozen storage showed better quality. e relaxation time T 21 , and T 22 showed a positive correlation with noodle quality.

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Characterization of Water Distribution in Xanthan‐Curdlan Hydrogel Complex Using Magnetic Resonance Imaging, Nuclear Magnetic Resonance Relaxometry, Rheology, and Scanning Electron Microscopy

Cited by 35 publications

References 36 publications

Nuclear spin relaxation in liquids and gases

Nuclear spin relaxation in liquids and gases

Determination of oil and moisture distribution in fried potatoes using magnetic resonance imaging

Relationship of Moisture Status and Quality Characteristics of Fresh Wet Noodles Prepared from Different Grade Wheat Flours from Flour Milling Streams

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