Results 11 to 20 of about 11,607,698 (257)

Gelatinization, Retrogradation and Gel Properties of Wheat Starch–Wheat Bran Arabinoxylan Complexes

Gels, 2021
Gelatinization, retrogradation and gel properties of wheat starch–wheat bran arabinoxylan (WS–WBAX) complexes have been evaluated. The results of rapid viscosity analyzer (RVA), differential scanning calorimetry (DSC) and Fourier transform infrared ...
Wenjia Yan, Lijun Yin, Minghao Zhang, Meng Zhang, Xin Jia   +4 more
doaj   +2 more sources

Gel properties of chicken-squilla low-fat mince gel with inulin: Physicochemical properties, microstructure, intermolecular interactions, and formation mechanism [PDF]

Food Chemistry: X
This 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, Jing Liang, Dan Wang, Wei Huang, Hang Fu, Mbinga Isequias Elamba Tertulliano, Muhammad Zain Ul Aabideen, Wei Zhou, Quimbamba Silvia Jacinta Calombe, Aqsa Shafique   +9 more
doaj   +2 more sources

Effects of High Hydrostatic Pressure on the Conformational Structure and Gel Properties of Myofibrillar Protein and Meat Quality: A Review

Foods, 2021
In meat processing, changes in the myofibrillar protein (MP) structure can affect the quality of meat products. High hydrostatic pressure (HHP) has been widely utilized to change the conformational structure (secondary, tertiary and quaternary structure)
Huipeng Liu, Yiyuan Xu, Shuyu Zu, Xuee Wu, Aimin Shi, Jinchuang Zhang, Qiang Wang, Ning He   +7 more
doaj   +2 more sources

Effects of Gnaphalium affine Extract on the Gel Properties of •OH-Induced Oxidation of Myofibrillar Proteins [PDF]

Foods
This 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, Yu Hu, Yuanwei Shi, Jie Xiong, Zhaoying Bo   +4 more
doaj   +2 more sources

Gel Properties and Interaction Mechanism of Heat-Induced Lentinan–Chicken Myofibrillar Protein [PDF]

Foods
The enhancement of gel properties in chicken myofibrillar proteins (MPs) is a crucial objective in meat processing. In this experiment, we systematically investigated the effects of lentinan (LNT) on MP gel formation ability and three-dimensional network
Kexin Li, Ya Ren, Yong Li, Liang Li, Yanfen Cheng, Shaojun Yun, Feier Cheng, Wenfei Zhao, Li Zhao, Mingchang Chang, Jinling Cao, Cuiping Feng   +11 more
doaj   +2 more sources

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, Ziran ZHANG, Ying LI, Gaigai NIU   +3 more
doaj   +1 more source

Interaction between Kidney-Bean Polysaccharides and Duck Myofibrillar Protein as Affected by Ultrasonication: Effects on Gel Properties and Structure

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, Qiwei Du, Xiankang Fan, Changyu Zhou, Jun He, Yangying Sun, Qiang Xia, Daodong Pan   +7 more
doaj   +1 more source

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, Edita Palaimiene, Jan Macutkevic, Juras Banys, Polina Kuzhir, Sébastien Schaefer, Vanessa Fierro, Alain Celzard   +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

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)

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, Jing Yang, Hongli Bao, Yi Chen, Yuanpei Gao, Shanggui Deng   +5 more
doaj   +1 more source