Results 181 to 190 of about 11,607,698 (257)

Viscoelastic Properties of Particle Gels

Journal of Colloid and Interface Science, 1999
The effect of strength of attraction and volume fraction on the mechanical properties of alumina particle networks were investigated. Alumina particle gels were formed reversibly and in situ in the rheometer by cooling alumina particle suspensions with adsorbed poly(12-hydroxy stearic acid) suspended in a marginal solvent, hexanol.
, Yanez, , Laarz, , Bergström
openaire   +2 more sources

Effects of rice bran feruloyl oligosaccharides on gel properties and microstructure of grass carp surimi.

Food Chemistry, 2022
Effects of feruloyl oligosaccharides (FOs) from rice bran on the gel properties, microstructure, and sensory properties of grass crap surimi gel were investigated.
Yue Wang, D. Wang, Jinbin Liu, Xiaohong Yu   +3 more
semanticscholar   +1 more source

Rheological properties of contraceptive gels

Contraception, 2000
The rheological properties of 4 commercially available contraceptive drug delivery gels and their dilutions with a vaginal fluid simulant were measured. These properties govern the critical functions of spreading and retention of these gels over the vaginal surfaces.
D H, Owen, J J, Peters, D F, Katz
openaire   +2 more sources

Thromboresistant properties of hydrophilic gels

Bulletin of Experimental Biology and Medicine, 1980
Thromboresistant properties of hydrophilic gels prepared on the basis of copolymers of nitrogen-containing heterocyclic vinyl compounds with vinyl monomers have been investigated. Hydrophilic gels prevent fibrinogen adsorption, activation of procoagulants and adhesion of platelets. Hydrogel surfaces possess selective tropism for plasma albumin.
A K, Chepurov, Z M, Belomestnaia, I A, Donetskiĭ, G V, Tsidvintseva   +3 more
openaire   +2 more sources

Scattering Properties of Dipolar Gels

Macromolecules, 2008
We study the effects of dipolar interactions of polymer chains where the dipolar moments are aligned along the polymer segments on the scattering properties of dipolar gels made by randomly cross-linking dipolar chains in polar solvent. Using the field-theoretical approach, the dipolar interactions of polar solvent and dipolar polymer segments are ...
Tong, C., Vilgis, T.
openaire   +2 more sources

Rheological properties of topical fluoride gels

Dental Materials, 1989
The rheological properties of several commercial topical fluoride gels were studied. For that purpose, we investigated hysteresis loops under standard conditions, equilibrium values, apparent viscosities as a function of shear rate, rate of thixotropic recovery, and the influence of temperature.
Vercammen, Jacqueline, Lecluse, E., Boute, Pol, De Neve, Roland   +3 more
openaire   +3 more sources

Effect of high intensity ultrasound assisted glycosylation on the gel properties of ovalbumin: Texture, rheology, water state and microstructure.

Food Chemistry, 2021
In this paper, the effects of ultrasonic assisted glycosylation on the gel properties of ovalbumin (OVA) were studied. The molecular characteristics of native ovalbumin, heated ovalbumin, traditional glycosylated ovalbumin, ultrasonic ovalbumin and ...
Long Sheng, Qiao Liu, Wanyi Dong, Z. Cai
semanticscholar   +1 more source

Study on the gel properties, interactions, and pH stability of pea protein isolate emulsion gels as influenced by inulin

, 2021
The gel properties of underutilized plant proteins, such as pea protein isolate (PPI), can be improved by adding inulin (a prebiotic). Herein, the effects of the inulin concentration (10–70 g/L) on the rheological, mechanical, and microstructural ...
Qingqing Xu, Baokun Qi, Han Lu, Diqiong Wang, Shuang Zhang, Lianzhou Jiang, Fengying Xie, Yang Li   +7 more
semanticscholar   +1 more source

Effects of phosphorylation pretreatment and subsequent transglutaminase cross-linking on physicochemical, structural, and gel properties of wheat gluten.

Food Chemistry, 2022
The presence of a large number of hydrophobic groups and non-polar amino acids in the wheat gluten (WG) is responsible for its poor water solubility, greatly limiting its industrial applications.
P. Zou, F. Hu, Zhi-Jing Ni, Fang Zhang, K. Thakur, Jian-Guo Zhang, Zhao‐Jun Wei   +6 more
semanticscholar   +1 more source

The interaction of starch-gums and their effect on gel properties and protein conformation of silver carp surimi

, 2021
The effects of single hydroxypropylated cassava starch (HCS), curdlan (CD) or κ-carrageenan (KC) or their combination (HCK) on gel and texture properties, soluble protein content, protein conformation, microstructure and sensory property of silver carp ...
Hongbo Mi, Yi Li, Cong Wang, Shumin Yi, Xuepeng Li, Jianrong Li   +5 more
semanticscholar   +1 more source