Results 91 to 100 of about 11,607,698 (257)

Yoghurt-Type Gels from Skim Sheep Milk Base Enriched with Whey Protein Concentrate Hydrolysates and Processed by Heating or High Hydrostatic Pressure

Foods, 2019
An objective of the present study was the enrichment of skim sheep yoghurt milk base with hydrolysates (WPHs) of whey protein concentrate (WP80) derived from Feta cheesemaking. Moreover, the use of high hydrostatic pressure (HP) treatment at 600 MPa/55 &#
Lambros Sakkas, Maria Tzevdou, Evangelia Zoidou, Evangelia Gkotzia, Anastasis Karvounis, Antonia Samara, Petros Taoukis, Golfo Moatsou   +7 more
doaj   +1 more source

Tuna skin gelatin production: optimization of extraction steps and process scale-up

CyTA - Journal of Food, 2020
Advantages of fish gelatin production include reduction of environmental impacts from waste, improved functionality, and fewer socio-cultural constraints. The extraction of gelatin from Yellowfin tuna (Thunnus albacares) skin was optimized using response
Manuel Montero, Óscar G. Acosta
doaj   +1 more source

A new bond fluctuation method for a polymer undergoing gel electrophoresis

, 1998
We present a new computational methodology for the investigation of gel electrophoresis of polyelectrolytes. We have developed the method initially to incorporate sliding motion of tight parts of a polymer pulled by an electric field into the bond ...
B. H. Zimm, B. Norden, D. C. Schwartz, D. S. Mckenzie, G. W. Slater, H. Hervert, H. Oana, Hajime Takayama, I. Carmesin, J. Batoulis, J. M. Deutsch, J. M. Deutsch, N. C. Stellwagen, O. J. Lumpkin, Ryuzo Azuma, S. B. Smith, S. Gurrieri, T. D. Howard, W. D. Volkmuth   +18 more
core   +1 more source

Poly(amidoamine)s synthesis, characterisation and interaction with BSA [PDF]

, 2014
Cationic poly(amidoamine)s (PAAs) were synthesised and characterised by NMR and gel permeation chromatography. Their thermal properties were investigated using thermogravimetric analysis and differential scanning calorimetry.
Akinc, Almeida, Anand, Antonov, Boeris, Boeris, Brostow, Bujacz, Coué, Danusso, Deep, Dey, Dhalluin, Ferruti, Ferruti, Ferruti, Funhoff, Giancola, Gill, Gu, Julie L. N. Dubois, Kalogeras, Karayianni, Kishimura, Lakowicz, Lavignac, Lavignac, Lavignac, Leader, Liu, Luo, Nathalie Lavignac, Piest, Plesner, Prevette, Ranucci, Richardson, Richardson, Romanini, Seyrek, Tanzi, Torchilin, van der Aa, Vlasova, von Harpe, Won   +45 more
core   +1 more source

Rheo-acoustic gels: Tuning mechanical and flow properties of colloidal gels with ultrasonic vibrations

, 2020
Colloidal gels, where nanoscale particles aggregate into an elastic yet fragile network, are at the heart of materials that combine specific optical, electrical and mechanical properties. Tailoring the viscoelastic features of colloidal gels in real-time
Ahouré, L. Christian, Dagès, Noémie, Gibaud, Thomas, Hengl, Nicolas, Jung, Guillaume, Lidon, Pierre, Manneville, Sébastien, Pignon, Frédéric, Poulesquen, Arnaud, Sztucki, Michael   +9 more
core   +3 more sources

Effect of Resting Time on Gel Properties of the Chicken Minced Meat Gel

Shipin gongye ke-ji
Chicken breast as the raw material was fully sheared and then the obtain minced meat was rested at 4 ℃ for different time (0~48 h). The thixotropy and rheological properties of the chicken minced meat was further analyzed, and the effect of resting time ...
Jiaxin TONG, Lei ZHAO, Yangyi XIA, Jiawei LU   +3 more
doaj   +1 more source

Effect of Electric Field-assisted Washing on the Dissolution of Components and Gel Properties of Silver Carp Surimi

Shipin gongye ke-ji
In this study, the effect of electric field on the component dissolution and gel properties of silver carp surimi was investigated. The optimal process for electric field-assisted water-saving washing of surimi was obtained through response surface ...
Shengnan YANG, Xia MOU, Shilin ZHAO, Tao YIN, Hongwei LIANG, Ru LIU   +5 more
doaj   +1 more source

Effect of Konjac Gum on the Gel Structure and Rheological Properties of Myofibrillar Protein-Soy Protein Isolate Composite

Shipin gongye ke-ji
To develop low-salt meat products and achieve the reduction in costs of meat production, the effect of konjac gum on the gel properties of soy protein isolate (SPI)-myofibrillar protein (MP) composite at various salt concentrations was investigated in ...
Shaohua MENG, Jiansheng ZHAO, Pengpeng LI, Peng DENG, Jie CHEN, Maomao ZENG   +5 more
doaj   +1 more source

Gel Properties of Globin Hydrolyzates.

NIPPON SHOKUHIN KOGYO GAKKAISHI, 1994
グロビン(G)のクエン酸加水分解物(GH)を調製し,そのゲル形成性ならびにゲル特性について検討し,下記のような結果を得た.(1) 0.8Mクエン酸を含む7% Gを調製し, 95℃で15分間加水分解を行った後,透析し,噴霧乾燥してGHを粉末化した.(2) 本GHの溶解性は, pH 6.0～7.0で低く,より酸性域であるいはよりアルカリ性域で高かった.またいずれのpHでも,グロビンより溶解性は優れていた.(3) GHは3%以上の濃度でゲルを形成した.また,ゲル形成pHは, 2.0～4.0の範囲であった. pH 4.0で形成されたGHゲル(GHG)のゲル強度は, 30℃で10日間放置したところ,放置前の約2倍となった.
Shinki RYU, Masami YONEKURA, Masakazu TSUTSUMI   +2 more
openaire   +2 more sources

Effect of Fat Substitution in Pumpkin Seed Protein-Carrageenan Emulsion on Myofibrillar Protein Gel Properties

Shipin gongye ke-ji
To further develop a protein-polysaccharide composite fat replacer in low-fat meat products, this used pumpkin seed protein (PSP) and carrageenan to prepare a composite emulsion fat replacer, and added it to myofibrillar protein (MP) to form heat induced
Shuang ZHENG, Yanqing LI, Bo LI, Tianshuo ZHOU, Qi HAN   +4 more
doaj   +1 more source