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Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: a nuclear magnetic resonance self-diffusion and relaxation study



Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: a nuclear magnetic resonance self-diffusion and relaxation study



International Dairy Journal 16(4): 344-353



The effects of the composition of the fat globule surface on water holding capacity and water diffusion were studied in different rennet-derived retentates. Water holding capacity was determined from nuclear magnetic resonance (NMR) relaxation measurements; the water diffusion coefficient was estimated using Pulse Field Gradient NMR.

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Accession: 004442394

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DOI: 10.1016/j.idairyj.2005.03.011


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