Proton nuclear magnetic resonance relaxation studies of dry gluten

P. S. Belton, S. L. Duce, A. S. Tatham

Research output: Contribution to journalArticlepeer-review

20 Citations (Scopus)


Results of a 1H NMR relaxation time study on dry gluten are reported. Relaxation time measurements allow a more quantitative comparison of molecular mobilities than do previously reported 13C measurements. Results from different wheat cultivars and sample treatments are compared and classified in terms of their relaxation characteristics.

Original languageEnglish
Pages (from-to)113-122
Number of pages10
JournalJournal of Cereal Science
Issue number2
Publication statusPublished - 1988


  • Carr-Purcell-Meiboom-Gill
  • CPMG
  • FID
  • free induction decay
  • NMR
  • nuclear magnetic resonance

ASJC Scopus subject areas

  • Food Science
  • Biochemistry


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