Results 191 to 200 of about 11,607,698 (257)

Effect of polysaccharide concentration on heat-induced Tremella fuciformis polysaccharide-soy protein isolation gels: Gel properties and interactions.

International Journal of Biological Macromolecules
The formation of a single soybean protein isolate (SPI) gel is limited by the processing conditions, and has the disadvantages of poor gel property, and it is usually necessary to add other biomacromolecules to improve its property.
Yingting Zhao, Danni Wang, Jingxin Xu, Dongkun Tu, Weijing Zhuang, Yuting Tian   +5 more
semanticscholar   +1 more source

Rheological properties of casein gels

Journal of Dairy Research, 1989
SummaryThe rheological properties of rennet-induced skim milk gels at 30 °C are compared with casein gels formed by acidification to pH 4·6 at 2 °C and subsequent heating to 30 °C. Both types of gels are viscoelastic. However, the gels formed by rennet action are relatively more viscous over time scales longer than 1 s. This implies that on average the
van Vliet, T., Roefs, S.P.F.M., Zoon, P., Walstra, P.   +3 more
openaire   +2 more sources

Effect of starch-based emulsion with different amylose content on the gel properties of Nemipterus virgatus surimi.

International Journal of Biological Macromolecules
The emulsion was prepared with peanut oil and corn starch with different amylose content using high-speed homogenization assisted high-pressure homogenization, and the effect of starch-based emulsion on the gel properties, whiteness, microstructure ...
Hongbo Mi, Shangyun Liang, Jingxin Chen, Xuepeng Li, Jianrong Li   +4 more
semanticscholar   +1 more source

Effect of curdlan on the gel properties and interactions of whey protein isolate gels.

International Journal of Biological Macromolecules
This study investigated the influence of curdlan on the gel properties of whey protein isolate (WPI). Results demonstrated that curdlan significantly improved the water-holding capacity, gel strength and rheological properties of the WPI gels.
Wenmei Hu, Xindong Xu, Xingyan Wang, Ting Ma, Yuting Li, Xianglin Qin, Jibin Wei, Shan Chen   +7 more
semanticscholar   +1 more source

Effect of Lactobacillus helveticus exopolysaccharides molecular weight on yogurt gel properties and its internal mechanism.

International Journal of Biological Macromolecules
The processing characteristics of yogurt are closely related to the composition and arrangement of exopolysaccharides (EPS) in lactic acid bacteria (LAB).
Kangyong Zhang, Hongwei Tang, M. Farid, Fangqin Xiang, Bailiang Li   +4 more
semanticscholar   +1 more source

Piezoelectric property of sol-gel-derived composite gels

SPIE Proceedings, 2001
ABSTRACT Low-density piezoelectric aluminosilicate ceramics were prepared by sol-gel technology. In order to reinforce the fragilealuminosilicate aerogels, the inorganic component was mixed with organic polymers (polyacrylic acid, polyvinyl acetate,polydimethylsiloxane) during the gelling process.
Katalin Sinko, Kornel Fel, Janos Rohonczy, Nicola Huesing   +3 more
openaire   +1 more source

Effect of vegetable oils on the thermal gel properties of PSE-like chicken breast meat protein isolate-based emulsion gels.

Food Chemistry
To enhance the gel properties of PSE (pale, soft, and exudative)-like chicken meat protein isolate (PPI), the effect of peanut, corn, soybean, and sunflower oils on the gel properties of PPI emulsion gels was investigated.
Ke Li, Lin-Meng Wang, Bing Cui, Bo Chen, Dian-Bo Zhao, Yan-hong Bai   +5 more
semanticscholar   +1 more source

Characterization of egg white powder gel structure and its relationship with gel properties influenced by pretreatment with dry heat

, 2021
Egg white powder (EWP) is extensively used in many segments of the food industry, which is capable of replacing traditional liquid egg materials. Dry heating plays an essential role in obtaining the excellent gelling properties of EWP during processing ...
Yanqiu Ma, A. Shan, Ruihong Wang, Ying Zhao, Y. Chi   +4 more
semanticscholar   +1 more source

Improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol-egg white under thermal treatment.

Food Chemistry, 2021
In this study, the improvement of gel properties and digestibility of the water-soluble polymer of tea polyphenol (TP)-egg white protein (TEP) under heat induction (HTEP), was studied.
Hui Xue, Guowen Zhang, Tianfeng Han, Ruiling Li, Huilan Liu, Binghong Gao, Yonggang Tu, Yan Zhao   +7 more
semanticscholar   +1 more source

Simulation of Scattering Properties of Gels

Macromolecules, 1999
Brownian dynamics simulations of a simple model of a polymer gel were performed to investigate the conditions under which gels show nonergodicity, the presence of frozen density fluctuations which do not relax completely, and to explore possible connections between nonergodicity and the existence of density fluctuations of large spatial extent which ...
Moussaïd, A., Pusey, P.N., Slot, J.J.M., Joosten, J.G.H.   +3 more
openaire   +1 more source