Proton nuclear magnetic resonance relaxation studies of dry gluten

P. S. Belton; S. L. Duce; A. S. Tatham

doi:10.1016/S0733-5210(88)80013-4

Proton nuclear magnetic resonance relaxation studies of dry gluten

P. S. Belton^*, S. L. Duce, A. S. Tatham

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Abstract

Results of a ¹H NMR relaxation time study on dry gluten are reported. Relaxation time measurements allow a more quantitative comparison of molecular mobilities than do previously reported ¹³C measurements. Results from different wheat cultivars and sample treatments are compared and classified in terms of their relaxation characteristics.

Original language	English
Pages (from-to)	113-122
Number of pages	10
Journal	Journal of Cereal Science
Volume	7
Issue number	2
DOIs	https://doi.org/10.1016/S0733-5210(88)80013-4
Publication status	Published - Mar 1988
Externally published	Yes

Keywords

CPMG
Carr-Purcell-Meiboom-Gill
FID
NMR
free induction decay
nuclear magnetic resonance

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10.1016/S0733-5210(88)80013-4

Cite this

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title = "Proton nuclear magnetic resonance relaxation studies of dry gluten",

abstract = "Results of a 1H NMR relaxation time study on dry gluten are reported. Relaxation time measurements allow a more quantitative comparison of molecular mobilities than do previously reported 13C measurements. Results from different wheat cultivars and sample treatments are compared and classified in terms of their relaxation characteristics.",

keywords = "CPMG, Carr-Purcell-Meiboom-Gill, FID, NMR, free induction decay, nuclear magnetic resonance",

author = "Belton, {P. S.} and Duce, {S. L.} and Tatham, {A. S.}",

year = "1988",

month = mar,

doi = "10.1016/S0733-5210(88)80013-4",

language = "English",

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pages = "113--122",

journal = "Journal of Cereal Science",

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T1 - Proton nuclear magnetic resonance relaxation studies of dry gluten

AU - Belton, P. S.

AU - Duce, S. L.

AU - Tatham, A. S.

PY - 1988/3

Y1 - 1988/3

N2 - Results of a 1H NMR relaxation time study on dry gluten are reported. Relaxation time measurements allow a more quantitative comparison of molecular mobilities than do previously reported 13C measurements. Results from different wheat cultivars and sample treatments are compared and classified in terms of their relaxation characteristics.

AB - Results of a 1H NMR relaxation time study on dry gluten are reported. Relaxation time measurements allow a more quantitative comparison of molecular mobilities than do previously reported 13C measurements. Results from different wheat cultivars and sample treatments are compared and classified in terms of their relaxation characteristics.

KW - CPMG

KW - Carr-Purcell-Meiboom-Gill

KW - FID

KW - NMR

KW - free induction decay

KW - nuclear magnetic resonance

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U2 - 10.1016/S0733-5210(88)80013-4

DO - 10.1016/S0733-5210(88)80013-4

M3 - Article

AN - SCOPUS:0042971218

SN - 0733-5210

VL - 7

SP - 113

EP - 122

JO - Journal of Cereal Science

JF - Journal of Cereal Science

IS - 2

ER -

Proton nuclear magnetic resonance relaxation studies of dry gluten

Abstract

Keywords

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