Results 11 to 20 of about 9,677,695 (341)
The Structure, Function, Modification Methods and Application in Food Field of Curdlan
Shipin gongye ke-ji, 2023 Curdlan is a natural exopolysaccharide produced by microorganisms without branching structure which is composed of glucose linked with β-1,3 glycosidic bonds, and used as a stabilizer, thickener in the food industry. Curdlan exhibits excellent functional
Dan SUN +4 more
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Fermentation, 2023 Dosidicus gigas is a kind of low-fat food with poor gel properties. Fermentation has been proved to be an effective food processing method that could improve the gel properties of meat. Here, we inoculated D.
Hongliang Mu, Peifang Weng, Zufang Wu
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Foods, 2023 This study assessed the gel properties and conformational changes of duck myofibrillar protein (DMP) affected by plasma-activated water (PAW) generated at various discharge times (0 s, 10 s, 20 s, 30 s, and 40 s).
Wei Rao, M. S. Roopesh, D. Pan, Lihui Du
semanticscholar +1 more source
Gels, 2023 Pork lard gelled emulsions stabilized with two proteins [soy protein concentrate (SPC) or a pork rind protein extract (PRP)], both with and without added silicon (Si) from diatomaceous earth powder, were gelled by microbial transglutaminase and к ...
Susana Cofrades +6 more
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Effects of Citrus Fiber on the Gel Properties of Mutton Myofibrillar Protein
Foods, 2023 This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP).
Chenyan Zhu +6 more
semanticscholar +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 +7 more
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Impact of Ultrasonication on the Self-Assembly Behavior and Gel Properties of Bovine Bone Collagen I
Molecules, 2023 This study deliberated the effect of ultrasonic treatment on collagen self-assembly behavior and collagen fibril gel properties. Bovine bone collagen I which had undergone ultrasonic treatment with different power (0–400 W) and duration (0–60 min) was ...
Hong Liu +6 more
semanticscholar +1 more source
The Journal of the Science of Food and Agriculture, 2023 BACKGROUND Adding appropriate exogenous substances is an effective means to improve the quality of freshwater fish surimi. This study investigated the effects of chicken breast on the gel properties of mixed minced meat products.
Q. Jiang +7 more
semanticscholar +1 more source
Transport properties of incipient gels [PDF]
Physical Review E, 2003 15 pages, 10 figures.
Jespersen, Sune, Plischke, M.
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Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein
Foods, 2023 In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated.
Dian-bo Zhao +7 more
semanticscholar +1 more source