Results 211 to 220 of about 11,607,698 (257)

Improvement of gel properties of low salt surimi using low-dose l-arginine combined with oxidized caffeic acid

LWT, 2021
The combined effects of L-arginine (Arg) and oxidized caffeic acid (OCF) treatment under different salt concentrations on gelling properties of bighead carp (Aristichthys nobilis) surimi gels were investigated.
Zhiyu Xiong, Shiqing Tong, Wei Zhang, Yunfei Kong, Li Yuan, Ruichang Gao   +5 more
semanticscholar   +1 more source

Properties of thermoreversible gels

Berichte der Bunsengesellschaft für physikalische Chemie, 1998
AbstractIn a short survey chemical and physical aspects characterising thermoreversibly gelling systems are gathered. Rheological properties of the system gelatin/water for different polymer concentrations at various temperatures and varying angular frequencies are presented. The results are interpreted following the percolation theory.
openaire   +1 more source

Effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein isolate.

Food Chemistry, 2020
Modifying proteins with new methods to improve their functional properties is essential to extend their application in food related field. In this study, the effect of pH-shifting treatment on structural and heat induced gel properties of peanut protein ...
Junguang Li, Mengmeng Wu, Yuntao Wang, Ke Li, Juan Du, Yanhong Bai   +5 more
semanticscholar   +1 more source

Impact of phosphates on heat-induced egg white gel properties: Texture, water state, micro-rheology and microstructure

, 2021
The impact of phosphates (sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate) on gelling properties of heat-induced egg white gel were investigated in this study.
Haobo Jin, Jiahui Chen, Jian Zhang, Long Sheng   +3 more
semanticscholar   +1 more source

Rheological Properties of Low-Gel-Loading Borate Fracture Gels

SPE Production & Facilities, 1998
Summary This paper presents a study of hydration, crosslinking, and rheological properties of 15- to 25-lbm/1,000-gal optimized borate-crosslinked guar fluids. Hydration and crosslinking properties of fluids were measured in a new turbulent flow-loop viscometer to simulate the high shear mixing of fracture fluids in surface equipment and
P. C. Harris, S. J. Heath
openaire   +1 more source

Rheological Properties of Low Gel-Loading Borate Frac Gels

Proceedings of SPE Annual Technical Conference and Exhibition, 1997
Abstract This paper presents a study of hydration, crosslinking and rheological properties of 15- to 25-lb/Mgal optimized borate-crosslinked guar fluids. During the hydration and crosslinking process. fluids were studied in a new turbulent flow-loop viscometer.
P.C. Harris, S.J. Heath
openaire   +1 more source

Gel-forming properties of thymus nucleoproteins

Biochimica et Biophysica Acta, 1962
Abstract Deoxyribonucleoproteins from calf thymus have been separated in two components by centrifugation at very low ionic strength or by salt fractionation. The major component forms gel-like suspensions; the other one is well dispersed and is probably the product of enzymic hydrolysis of the former. Both components do not contain polysaccharides,
openaire   +2 more sources

Ionic Properties of Oxide Gels

MRS Proceedings, 1988
AbstractOxide gels are actually hydrous oxides. Water adsorption and dissociation occur at the surface of the oxide network leading to charged particles surrounded by an acid or basic aqueous medium. They can be considered as particle hydrates. Fast proton conduction is observed arising from proton diffusion through the adsorbed water layers.
J. Livage, P. Barboux, M. Nabavi, P. Judeinstein   +3 more
openaire   +1 more source

RHEOLOGICAL PROPERTIES OF MIXED GELS

Journal of Texture Studies, 1986
ABSTRACTThe rheological properties of carrageenan/gelatin and agar/gelatin mixed gels were investigated by measuring the rupture properties, the texture parameters and the dynamic viscoelasticities. fie melting point, transparency and syneresis of these gels were measured in order to obtain the relationship with the rheological properties. The physical
MICHIKO KOBAYASHI, NOBUKO NAKAHAMA
openaire   +1 more source

Swelling properties of agarose gels

Journal de Chimie Physique, 1996
Les hydrogels d'agarose sont composes de bâtonnets rigides et electriquement neutres. On peut degonfler ces gels dans une grande gamme de concentration et, par la suite, de maniere pratiquement reversible, retrouver a la fois leur volume et leur module elastique initiaux. Dans cette communication nous decrivons quelques unes des proprietes relatives au
C Rochas, AM Hecht, E Geissler
openaire   +1 more source