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Suspensions, starch, water relaxation

The previous subsections have considered homogeneous solutions and gels. We now address water relaxation in heterogeneous particulate suspensions, pastes and powders. We focus on the starch-water system since starch is widely used as a thickener, texturizer and emulsification aid in the food industry. [Pg.9]

Richardson and co-workers87,88 have reported oxygen-17 and deuterium water transverse relaxation rates in corn starch suspensions over a wide... [Pg.9]

See other pages where Suspensions, starch, water relaxation is mentioned: [Pg.190]    [Pg.139]    [Pg.11]    [Pg.218]    [Pg.10]    [Pg.46]    [Pg.147]    [Pg.895]   
See also in sourсe #XX -- [ Pg.9 , Pg.10 , Pg.11 ]



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Water relaxation

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