Molecular Characterization around a Glassy Transition of Starch Using 1H Cross-Relaxation Nuclear Magnetic Resonance-Reference-Cited by-同舟云学术

Molecular Characterization around a Glassy Transition of Starch Using 1H Cross-Relaxation Nuclear Magnetic Resonance

Published:2000-08-16 Issue:10 Volume:48 Page:4948-4954
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Vodovotz Yael¹,Dickinson L. Charles¹,Chinachoti Pavinee¹

Affiliation:

1. Department of Food Science and Technology, The Ohio State University, 2121 Fyffe Road, Columbus, Ohio 43210-1097, and Polymer Science and Engineering Department and Food Science Department, University of Massachusetts, Amherst, Massachusetts 01003

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990827g

Reference26 articles.

1. A Three-Component Model for Magnetization Transfer. Solution by Projection-Operator Technique, and Application to Cartilage

2. NMR Relaxation Studies of Solute-Solvent Interactions

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