Brian P. Hills

TL;DR: Despite exciting advances in NMR micro-imaging and NMR microscopy, nonspatially resolved NMR relaxation and diVusion techniques still provide the best probes of subcellular water compartmentation in tissue.

TL;DR: Heating changes the proton distributions of the flour-water and starch-water models in a similar way, implying that the changes are primarily attributable to starch gelatinization, and identifies the different proton populations in bread on the basis of the results from the model systems.

TL;DR: The microscopic distribution and dynamic state of water in native potato, maize and pea starch granules are investigated with NMR relaxometry and diffusometry in this paper, where three water populations can be identified inside native potato starch granule.

TL;DR: In this paper, the transverse water proton relaxation in three widely differing types of sample, native lysozyme solutions, skimmed milk and apple, has been analysed and the relaxation times show characteristic variations with CPMG pulse spacing and morphology which can be interpreted in terms of chemical exchange and molecular diffusion without recourse to popular concepts such as various amounts and types of bound water.

TL;DR: In this paper, the effect of processing on texture of plant based foods and different approaches to improve the texture of processed plant-based foods (i.e. preheating, phenolics, washing/dipping/infusion pretreatments, high-pressure pretreatment and genetic modification) are discussed.