2D relaxation/diffusion correlations in porous media.
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.
Godefroy
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MacDiarmid Institute of Advanced Materials and Nanotechnology, SCPS, Victoria University of Wellington, Wellington, New Zealand.
Callaghan
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PT
D002611:Cheese / Q000032:analysis*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D014867:Water / Q000032:analysis
D014867:Water