Restricted diffusion: An effective tool to investigate food emulsions

被引：0

作者：

Colafemmina, G ^{[1
]}

Palazzo, G ^{[1
]}

Ceglie, A ^{[1
]}

Ambrosone, L ^{[1
]}

Cinelli, G ^{[1
]}

Di Lorenzo, V ^{[1
]}

机构：

[1] Univ Studi Bari, Dipartimento Chim, I-70126 Bari, Italy

来源：

LIPID AND POLYMER-LIPID SYSTEMS | 2002年 / 120卷

关键词：

restricted diffusion; NMR; butter; extra-virgin olive oil; droplet size distribution;

D O I：

暂无

中图分类号：

O64 [物理化学（理论化学）、化学物理学];

学科分类号：

070304 ; 081704 ;

摘要：

We present a method to extract from pulsed-field-gradient spin-echo NMR measurements, the droplet size distributions in emulsions and the self-diffusion coefficient of the dispersed phase. The method is applied to butter and water/extra-virgin olive oil emulsions. The droplet size distributions are in agreement with optical microscopy analysis. The butter size distribution is a log-normal form and the effect of the salt on. the diffusion coefficient of the aqueous phase is evaluated in the case of the salted butter.

引用

页码：23 / 27

页数：5

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