Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
Solids-water interactions of corn and quinoa flours were evaluated through 1H NMR, DSC, and water sorption isotherms. Glass transition temperature (Tg), observed by DSC, was better distinguished through FID signals, and correlated to water content through the Gordon and Taylor model. Enthalpy relaxa...
| Autores principales: | , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2021
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12123/10970 https://www.sciencedirect.com/science/article/pii/S0308814621024286 https://doi.org/10.1016/j.foodchem.2021.131422 |
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