Results 21 to 30 of about 11,607,698 (257)
Shipin gongye ke-ji, 2023 The current study investigated the effects of lactic acid bacteria fermentation on the protein gelation and digestive characteristics from four pulses, namely, chickpea, red kidney bean, lentil and pea. Protein extracted from the four pulses was named CP,
Wenkai JIANG +4 more
doaj +1 more source
A Structural Comparison of Ordered and Non-Ordered Ion Doped Silicate Bioactive Glasses [PDF]
, 2020 One of the key benefits of sol-gel-derived glasses is the presence of a mesoporous structure and the resulting increase in surface area. This enhancement in textural properties has a significant e ect on the physicochemical properties of the materials.
Beltrán, Ana M. +3 more
core +2 more sources
Gel Properties of Large Yellow Croaker (Pseudosciaena crocea) Roe Protein Isolate
Shipin gongye ke-ji, 2022 The large yellow croaker (Pseudosciaena crocea) roe protein isolate gels were prepared under the condition of heating at 85 ℃ for 20 min and placed at room temperature for 12 h. The gel properties of P.
Yinan DU +5 more
doaj +1 more source
Chitosan: Gels and Interfacial Properties [PDF]
Polymers, 2015 Chitosan is a unique biopolymer in the respect that it is abundant, cationic, low-toxic, non-immunogenic and biodegradable. The relative occurrence of the two monomeric building units (N-acetyl-glucosamine and d-glucosamine) is crucial to whether chitosan is predominantly an ampholyte or predominantly a polyelectrolyte at acidic pH-values.
Nilsen-Nygaard, Julie +4 more
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Shipin gongye ke-ji, 2023 Salted egg white is rich in protein and can be used as material for the processing of dried curd. However, its ability to form a gel is weak, which may lead to a low hardness and poor quality in the dried curd production. Therefore, the unimproved salted
Jiawen NIE +7 more
doaj +1 more source
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
Gels, 2023 Walnut protein is a kind of natural, high-quality plant protein resource. However, its high content of gluten, strong hydrophobicity and poor gelation ability have greatly limited its development and utilization in gel products.
Yanlong Liu +7 more
doaj +1 more source
Foods, 2023 This study aimed to investigate the effects of different concentrations (0.1, 0.2, 0.3, 0.4, and 0.5% w/w) of Abelmoschus manihot gum (AMG) on the gel properties and in vitro digestibility of frankfurters.
Dongxue Yuan +6 more
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Chemical and rheological aspects of gel formation in the California Mastitis Test [PDF]
, 2005 The rheological properties of the CMT gel were analysed. Data are presented to demonstrate that the gel is a non-homogenous, visco-elastic, non-Newtonian fluid with rheopectic, and rheodestructive behaviour.
Claycomb, Rod +4 more
core +2 more sources
Agricultural and Biological Chemistry, 1979 The properties of curdlan gel were investigated by determining the rheological behavior, the melting temperature, and the syneresis of gel. The modulus of elasticity of curdlan gel was found to be affected by the average molecular weight, pH, and the measuring temperature.
Akira Konno +2 more
openaire +2 more sources