Results 241 to 250 of about 1,487,249 (257)

Agar gel strength: A correlation study between chemical composition and rheological properties

European Polymer Journal, 2020
Silvia Vicini, Dominique Scalarone, Maila Castellano   +2 more
exaly  

An in-depth study on the agar gel effectiveness for built heritage cleaning

Journal of Cultural Heritage, 2021
Roberto Simonutti, Dominique Scalarone, Moira Bertasa   +2 more
exaly  

Sucrose release from agar gels: Effects of dissolution order and the network inhomogeneity

Food Hydrocolloids, 2015
Kun Yang, Yapeng Fang, Katsuyoshi Nishinari   +2 more
exaly  

The influence of agar gel texture on sucrose release

Food Hydrocolloids, 2014
Kun Yang, Katsuyoshi Nishinari
exaly  

Sucrose release from agar gels and sensory perceived sweetness

Food Hydrocolloids, 2016
Kaoru Kohyama, Katsuyoshi Nishinari, Fumiyo Hayakawa   +2 more
exaly  

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Journal of Food Engineering, 2011
Suvendu Bhattacharya
exaly  

Application of agar liquid-gel transition in cultivation and harvesting of microalgae for biodiesel production

Bioresource Technology, 2017
Manisha Nanda
exaly  

Dynamic rheology of agar gels: theory and experiments. Part II: gelation behavior of agar sols and fitting of a theoretical rheological model

Carbohydrate Polymers, 2002
P G Kevrekidis
exaly  

The effect of mixing conditions on the material properties of an agar gel—microstructural and macrostructural considerations

Food Hydrocolloids, 2006
O H Campanella
exaly  

Effect of freezing under electrostatic field on selected properties of an agar gel

Innovative Food Science and Emerging Technologies, 2017
Alain Le-Bail, Nasser Hamdami, Mohsen Dalvi-Isfahan   +2 more
exaly