title: 2D relaxation/diffusion correlations in porous media.
abstract: 2D correlations between NMR relaxation and/or diffusion have been used to investigate water and oil dynamics in food and micro-emulsion systems. In the case of Mozzarella and Gouda cheese samples, a significant change in D/T2 correlation is appearing with cheese aging. In the case of a water/toluene micro-emulsion, some evidence for coalescence effects is suggested by D/D exchange spectra.
authors.affiliation: MacDiarmid Institute of Advanced Materials and Nanotechnology, SCPS, Victoria University of Wellington, Wellington, New Zealand.
authors.forename: S
authors.initials: S
authors.lastname: Godefroy
authors.forename: P T
authors.initials: PT
authors.lastname: Callaghan
mesh_terms: D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D014867:Water / Q000032:analysis
chemical_list: D014867:Water