European Network on NMR Relaxometry

For my master degree thesis, I am currently working on formulation and characterization of protein and starch based soft candies. I aimed to use of low resolution NMR Relaxometry and Magnetic Resonance Imaging (MRI) to design and characterize soft candy products containing different types of monosaccharides. Sugar crystallization, moisture content and retrogradation behavior of starch will be examined by NMR Relaxometry. Also, in the course of my MSc studies, I involved in the study about usage of low resolution NMR devices to characterize emulsion systems having different formulations by T2 spin-spin relaxation times.