| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601466 | Food Chemistry | 2013 | 9 Pages |
Abstract
⺠We assigned five proton populations in the 1D 1H NMR spectrum of pound cake. ⺠2D 1H NMR spectra give additional information for flour containing systems. ⺠Starch as well as egg gel formation reduce the mobility of exchanging protons. ⺠Water mobility is more restricted in the egg gel than in the starch gel. ⺠Sucrose reduces the mobility of the exchanging protons in the starch gel.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
A. Luyts, E. Wilderjans, J. Waterschoot, I. Van Haesendonck, K. Brijs, C.M. Courtin, B. Hills, J.A. Delcour,