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Diffusometric Assessment of Food Double Emulsions

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Modern Magnetic Resonance

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Abstract

Diffusion phenomena have a larg impact on the physicochemical properties of multiple emulsions, including transient effects. These phenomena can be studied by NMR. PFG-NMR as well as relaxation approaches are known which give detailed insight into microscopic processes. Starting by a short introduction and discussion of the application of NMR to questions in single emulsion research and quality control, diverse reports will be summarized which deal with findings on double emulsions deduced from NMR studies.

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Acknowledgment

The German Research Foundation (DFG) is acknowledged for financial support of the instrumental facility Pro2NMR and in form of a research grant on emulsion characterization by NMR. Special thanks to Eva Förster for proof reading the manuscript.

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Authors and Affiliations

  1. Institute for Mechanical Process Engineering and Mechanics, Process Machines, and Engler-Bunte Institute, Water Chemistry and Technology, Karlsruhe Institute of Technology, Adenauerring 20b, 76131, Karlsruhe, Germany

    Gisela Guthausen

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  1. Gisela Guthausen
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Correspondence to Gisela Guthausen .

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  1. Royal Society of Chemistry, London, United Kingdom

    Graham A. Webb

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Guthausen, G. (2018). Diffusometric Assessment of Food Double Emulsions. In: Webb, G. (eds) Modern Magnetic Resonance. Springer, Cham. https://doi.org/10.1007/978-3-319-28388-3_10

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