WATER BINDING OF MACROMOLECULES DETERMINED BY PULSED NMR

被引：88

作者：

LEUNG, HK ^{[1
]}

STEINBERG, MP ^{[1
]}

WEI, LS ^{[1
]}

NELSON, AI ^{[1
]}

机构：

[1] UNIV ILLINOIS,DEPT FOOD SCI,URBANA,IL 61801

来源：

JOURNAL OF FOOD SCIENCE | 1976年 / 41卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1976.tb00604.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：297 / 300

页数：4

共 22 条

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[Anonymous], 1970, OFFICIAL METHODS ANA

[2]

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[4] PULSED NMR STUDIES OF WATER IN STRIATED-MUSCLE .1. TRANSVERSE NUCLEAR SPIN RELAXATION-TIMES AND FREEZING EFFECTS [J].

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PACKER, KJ .

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[6] Adsorption of gases in multimolecular layers [J].

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[7]

DUCKWORTH RB, 1972, P I FOOD SCI TECHNOL, V5, P60

[8] SPIN ECHOES [J].

HAHN, EL .

PHYSICAL REVIEW, 1950, 80 (04) :580-594

[9]

HANSEN JR, 1972, WATER STRUCTURE WATE

[10]

KUPRIANOFF J, 1958, SCIENCE, V163, P1329

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