Fast Field Cycling NMR relaxometry studies of molten and cooled cocoa butter

Ladd-Parada, M, Povey, MJ orcid.org/0000-0002-9740-2596, Vieira, J et al. (1 more author) (2019) Fast Field Cycling NMR relaxometry studies of molten and cooled cocoa butter. Molecular Physics, 117 (7-8). pp. 1020-1027. ISSN 0026-8976

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Copyright, Publisher and Additional Information: © 2018 Informa UK Limited, trading as Taylor & Francis Group. This is an Accepted Manuscript of an article published by Taylor & Francis in Molecular Physics on 14 Aug 2018, available online: https://doi.org/10.1080/00268976.2018.1508784
Keywords: cocoa butter, triacylglycerols, diffusion, FFC-NMR
Dates:
  • Accepted: 29 July 2018
  • Published (online): 14 August 2018
  • Published: 18 April 2019
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Colloids and Food Processing (Leeds)
The University of Leeds > Faculty of Engineering & Physical Sciences (Leeds) > School of Physics and Astronomy (Leeds) > Soft Matter Physics (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 31 Jul 2018 13:29
Last Modified: 14 Aug 2019 00:43
Status: Published
Publisher: Taylor & Francis
Identification Number: https://doi.org/10.1080/00268976.2018.1508784

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