1 Ocak 2021 Dergi makalesi Açık Erişim

Pocan, Pelin; Ilhan, Esmanur; Florek-Wojciechowska, Malgorzata; Masiewicz, Elzbieta; Kruk, Danuta; Oztop, Mecit H.

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        "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", 
        "name": "Pocan, Pelin"
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      {
        "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", 
        "name": "Ilhan, Esmanur"
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      {
        "affiliation": "Univ Warmia & Mazury, Dept Phys & Biophys, Olsztyn, Poland", 
        "name": "Florek-Wojciechowska, Malgorzata"
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      {
        "affiliation": "Univ Warmia & Mazury, Dept Phys & Biophys, Olsztyn, Poland", 
        "name": "Masiewicz, Elzbieta"
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      {
        "affiliation": "Univ Warmia & Mazury, Fac Math & Comp Sci, Olsztyn, Poland", 
        "name": "Kruk, Danuta"
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      {
        "affiliation": "Middle East Tech Univ, Dept Food Engn, Ankara, Turkey", 
        "name": "Oztop, Mecit H."
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    "description": "H-1 spin-lattice relaxation experiments for gelatin-based candies prepared by different amounts of D-allulose have been performed in the frequency range of 4 kHz-40 MHz. In addition, physical properties such as moisture content and hardness were also measured. Analysis of NMR dispersion profiles showed the presence of two fractions of water: confined and free-water. The relaxation data have been associated with parameters characterizing translation diffusion and rotation of the confined-water molecules and dynamics of the free-water fraction. The translation dynamics has turned out to be about three orders of magnitude slower compared to bulk water; the time scale of the rotational dynamics is similar to that of translation diffusion. Moreover, quantitative analysis of the relaxation data has provided a unique parameter, the number of water molecules undergoing translation dynamics within the confined-water fraction per unit volume. On this basis, the influence of D-allulose on the mechanisms of water motion has been discussed.", 
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      "title": "JOURNAL OF FOOD ENGINEERING", 
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    "title": "Exploring the water mobility in gelatin based soft candies by means of Fast Field Cycling (FFC) Nuclear Magnetic Resonance relaxometry"
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