Rheo-NMR in food science-Recent opportunities
© 2019 John Wiley & Sons, Ltd.
| Publié dans: | Magnetic resonance in chemistry : MRC. - 1985. - 57(2019), 9 vom: 15. Sept., Seite 757-765 |
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| Auteur principal: | |
| Autres auteurs: | , |
| Format: | Article en ligne |
| Langue: | English |
| Publié: |
2019
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| Accès à la collection: | Magnetic resonance in chemistry : MRC |
| Sujets: | Journal Article Review Research Support, Non-U.S. Gov't LAOS NMR velocimetry complex fluids multilamellar vesicles rheo-NMR shear banding shear-induced transitions |
| Résumé: | © 2019 John Wiley & Sons, Ltd. For over 25 years, nuclear magnetic resonance (NMR) and magnetic resonance imaging (MRI) techniques have been used to study materials under mechanical deformation. Collectively, these methods are referred to as Rheo-NMR. In many cases, it provides spatially and temporally resolved maps of NMR spectra, intrinsic NMR parameters (such as relaxation times), or motion (such as diffusion or flow). Therefore, Rheo-NMR is complementary to conventional rheological measurements. This review will briefly summarize current capabilities and limitations of Rheo-NMR in the context of material science and food science in particular. It will report on recent advances such as the incorporation of torque sensors or the implementation of large amplitude oscillatory shear and point out future opportunities for Rheo-NMR in food science |
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| Description: | Date Completed 02.10.2019 Date Revised 08.01.2020 published: Print-Electronic Citation Status PubMed-not-MEDLINE |
| ISSN: | 1097-458X |
| DOI: | 10.1002/mrc.4861 |