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Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism [PDF]
Food Chemistry: XThis study aimed to examine the relationship of inulin with the chicken-Squilla mince mixture gel (CSMMG). The gel characteristics, microstructure, and intermolecular interactions, and formation mechanism of CSMMG with different inulin were determined ...
Lijing Geng +9 more
doaj +2 more sources
Effects of Gnaphalium affine Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins [PDF]
FoodsThis study aimed to investigate the effect of Gnaphalium affine extract (GAE) (0.04, 0.2 and 1 mg/g protein) on the gel properties of porcine myofibrillar proteins (MPs) in a simulated Fenton oxidation system, using tea polyphenols (TPs) at similar ...
Haijun Chang +4 more
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Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel
Shipin gongye ke-ji, 2022 Hsian-tsao gum (HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Ca2+ was commonly used in surimi products, however, effects of Ca2+ on the gel properties of HG-added surimi were ...
Gang YOU +3 more
doaj +1 more source
Foods, 2022 The interaction of polysaccharides–protein with varied origins and structures provides opportunities for tailoring the physicochemical qualities of food protein-based materials.
Yang Wu +7 more
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Electromagnetic Properties of Carbon Gels [PDF]
Materials, 2019 The electromagnetic properties of various carbon gels, produced with different bulk densities, were investigated in a wide frequency range (20 Hz–36 GHz). The values of dielectric permittivity and electrical conductivity at 129 Hz were found to be very high, i.e., more than 105 and close to 100 S/m, respectively.
Jimena Castro-Gutiérrez +7 more
openaire +2 more sources
Transport properties of incipient gels [PDF]
Physical Review E, 2003 15 pages, 10 figures.
Jespersen, Sune, Plischke, M.
openaire +4 more sources
Frontiers in Nutrition, 2022 This study investigates the effects of heating method, setting time, and setting temperature on the gel properties, water holding capacity (WHC), molecular forces, protein composition, protein conformation, and water transition of Bombay duck (BD) surimi
Mingao Li +5 more
doaj +1 more source
A Structural Comparison of Ordered and Non-Ordered Ion Doped Silicate Bioactive Glasses [PDF]
, 2020 One of the key benefits of sol-gel-derived glasses is the presence of a mesoporous structure and the resulting increase in surface area. This enhancement in textural properties has a significant e ect on the physicochemical properties of the materials.
Beltrán, Ana M. +3 more
core +2 more sources
Shipin gongye ke-ji, 2023 The current study investigated the effects of lactic acid bacteria fermentation on the protein gelation and digestive characteristics from four pulses, namely, chickpea, red kidney bean, lentil and pea. Protein extracted from the four pulses was named CP,
Wenkai JIANG +4 more
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Gel Properties of Large Yellow Croaker (Pseudosciaena crocea) Roe Protein Isolate
Shipin gongye ke-ji, 2022 The large yellow croaker (Pseudosciaena crocea) roe protein isolate gels were prepared under the condition of heating at 85 ℃ for 20 min and placed at room temperature for 12 h. The gel properties of P.
Yinan DU +5 more
doaj +1 more source