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Nanotechnology in the Food, Beverage and Nutraceutical Industries by Q Huang

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6

Characterization of food materials in multiple length scales using small-angle X-ray scattering and nuclear magnetic resonance: principle and applications

J. Li, P. Rong and Q. Huang,     Rutgers University, USA

Abstract:

Small-angle X-ray scattering (SAXS) and nuclear magnetic resonance (NMR) are state-of-the-art techniques commonly used to characterize the self-assembled structures and interactions of food materials at the nanoscale. This chapter covers the basic principles of SAXS, modern synchrotron facilities and the applications of SAXS in structure analysis of food ingredients. The principles and applications of several NMR-based techniques, including the diffusion research technique, spin relaxation technique and time-domain (TD)-NMR ...

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