Interactions of water and calcium ions with food components, studied by NMR
NMR studies of water oxygen-17 relaxation in aqueous sucrose and lysozyme solutions have been carried out to investigate the interactions of water with sucrose and lysozyme. The effect of sucrose and lysozyme concentration on water oxygen-17 relaxation has been studied in detail. The dependence of r...
| Main Author: | |
|---|---|
| Published: |
Durham University
1995
|
| Subjects: | |
| Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.260063 |