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浏览/检索结果: 共1条，第1-1条 帮助 限定条件 专题：湖南农业大学    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Drying process of pullulan edible films forming solutions studied by low-field NMR 期刊论文 Food Chemistry, 2017, 卷号: 230, 页码: 611-617 作者:  Xiao, Qian*;  Lim, Loong-Tak;  Zhou, Yujia;  Zhao, Zhengtao 收藏  |  浏览/下载：10/0  |  提交时间：2019/12/23 LF NMR  low-field nuclear magnetic resonance  T2  transverse relaxation time  HPSEC-MALLS-RI  high-performance size exclusion chromatography system Equipped with multi-laser scattering and refractive index detectors  Mw  weight-average molar mass  Mw/Mn  polydispersity index  Rg  radius of gyration  CPMG  Carr-Purcell-Meiboom-Gill sequence  T2f  transverse relaxation time of free water  T2b  transverse relaxation time of moderately bound water  T2t  transverse relaxation time of tightly bound water in the entanglement zones of pullulan chains  a  dimension of the spatial heterogeneity  T2exc  intrinsic relaxation time of exchangeable protons of pullulan  Pexc  molar fraction of exchangeable protons on pullulan  kexc  rate of chemical exchange between water and pullulan  Pullulan  Edible films  LF NMR  T2 relaxation time  Diffusive and chemical exchange model