2D relaxation/diffusion correlations in porous media

2D correlations between NMR relaxation and/or diffusion have been used to investigate water and oil dynamics in food and micro-emulsion systems. In the case of Mozzarella and Gouda cheese samples, a significant change in D/T2 correlation is appearing with cheese aging. In the case of a water/toluene micro-emulsion, some evidence for coalescence effects is suggested by D/D exchange spectra.