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Study of water in dough using nuclear magnetic resonance
R. Roger Ruan
, Xiaoan Wang
,
Paul L. Chen
, R. Gary Fulcher
, Peter Pesheck
, Sumana Chakrabarti
Bioproducts and Biosystems Engineering
Research output
:
Contribution to journal
›
Article
›
peer-review
83
Scopus citations
Overview
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Keyphrases
Proton
100%
Nuclear Magnetic Resonance
100%
Relaxation Time
100%
Dough
100%
Continuum Model
100%
Moisture Content
66%
Discrete Model
66%
Dough System
66%
Pulse Sequence
33%
Time Measurement
33%
Heterogeneous Systems
33%
Physical State
33%
Spin Relaxation Time
33%
Carr-Purcell-Meiboom-Gill
33%
Relaxation Characteristics
33%
Water State
33%
Bi-exponential
33%
Proton nuclear Magnetic Resonance
33%
Moisture Level
33%
Discrete Method
33%
Discrete Relaxation
33%
Wheat Dough
33%
Water Play
33%
Relaxation Curve
33%
Continuous Probability Distributions
33%
Engineering
Nuclear Magnetic Resonance
100%
Relaxation Time
100%
Continuum Model
75%
Discrete Model
50%
Time Domain
25%
Physical State
25%
Discrete Method
25%
Heterogeneous System
25%
Material Science
Nuclear Magnetic Resonance
100%
Pulse Sequence
100%
Spin Relaxation
100%
Proton Nuclear Magnetic Resonance
100%
Psychology
Probability Distribution
100%
Food Science
Wheat Flour
100%