Results 201 to 210 of about 11,607,698 (257)
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Various factors affecting the gel properties of surimi: A review.
Journal of texture studiesAs an important aquatic prepared food, surimi products are favored by consumers due to their unique viscoelastic properties and high nutritional value. Gel properties are the main indicators to measure the quality of surimi products.
Dongfei Xie, Yu Tang, Gua Dong
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International Journal of Biological Macromolecules
This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and ...
Yiqiong Wu +6 more
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This study aimed to improve the gel properties of emulsion gels prepared by physical complex of fish protein and polysaccharide. The effects of Konjac glucomannan (KGM) on the structure, emulsibility of Nemipterus virgatus myofibrillar protein (MP), and ...
Yiqiong Wu +6 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear.
Hongbo Mi +5 more
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Starch and peanut oil (PO) were widely used to improve the gel properties of surimi, however, the impact mechanism of addition forms on the denaturation and aggregation behavior of myofibrillar protein (MP) is not clear.
Hongbo Mi +5 more
semanticscholar +1 more source
Fracture properties of starch gels
1992Abstract Fracture properties of starch gels are, in contrast with their small deformation properties, clearly time dependent. Fracture stress and deformation at fracture increased with increasing rate of deformation. A possible explanation for this is friction between the granules during large deformations.
Luyten, H., Ramaker, M.G., van Vliet, T.
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Intelligent gel– surface properties and functions of gels–
Macromolecular Symposia, 2000The sliding friction of various kinds of hydrogels has been studied and it was found that the frictional behaviors of the hydrogels do not conform to Amonton's law F = μW, which well describes the friction of solids. The frictional force and its dependencies of on the load are quite different depending on the chemical structures of the gels, surface ...
Jian Ping Gong +2 more
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Lignin gel with unique swelling property
Bioresource Technology, 2003Lignin gels were prepared from acetic acid lignin by use of polyethylene glycol diglycidyl ether as cross-linker. The gels were found to swell in aqueous ethanol solution, in particular 50% (v/v) solution. In addition, they also swelled in alkaline solution and shrank upon heating.
Mitsukuni, Nishida +2 more
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Food Chemistry, 2022
Chemical modification is often used to improve the gel properties of agar but inevitably weakens gel strength in practical applications. This study achieved a breakthrough in improving the gel properties of agar without reducing its gel strength through ...
Qiong Xiao +6 more
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Chemical modification is often used to improve the gel properties of agar but inevitably weakens gel strength in practical applications. This study achieved a breakthrough in improving the gel properties of agar without reducing its gel strength through ...
Qiong Xiao +6 more
semanticscholar +1 more source
The rheological properties of carbopol gels II. Oscillatory properties of carbopol gels
International Journal of Pharmaceutics, 1979Abstract Viscoelastic properties of aqueous Carbopol gels were examined at frequencies of 7.91 × 10 −3 to 25 Hz using a Weissenberg rheogoniometer. Neutralized gels changed little from 10 to 50dgC and were similar to unneutralized gels. Data confirmed the dominant elastic nature of Carbopol gels (phase lags of 2–14°) and the relative small change of
B.W. Barry, M.C. Meyer
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Rheological properties of protein–surfactant based gels
Journal of Colloid and Interface Science, 2005Water-based protein-surfactant gels, formed by mixing bovine serum albumin (BSA) and sodium dodecyl sulfate in water, were investigated by rheological methods. The measurements were performed for many different protein-to-surfactant ratios as a function of the applied frequency, stress, or strain, as well as by changing the temperature, in the range ...
ROVERSI M, LA MESA, Camillo
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Journal of Non-Crystalline Solids, 1987
After defining the basic concepts of fractal geometry, the different methods of resolution analysis used in practice to determine fractal parameters : X-ray scattering, adsorption and electronic energy transfers are briefly presented. The results obtained for silica gels are reviewed and the difficulties of interpretation discussed.
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After defining the basic concepts of fractal geometry, the different methods of resolution analysis used in practice to determine fractal parameters : X-ray scattering, adsorption and electronic energy transfers are briefly presented. The results obtained for silica gels are reviewed and the difficulties of interpretation discussed.
openaire +1 more source