Results 21 to 30 of about 6,700,477 (288)
Shipin gongye ke-ji, 2023 In this study, silver carp scale antifreeze peptides (ScAFPs) were prepared by enzymatic hydrolysis. Taking the freeze-thawing survival rate of Streptococcus thermophilus as the main index and the degree of hydrolysis as the auxiliary index, the optimal ...
Xiaozhen LI +6 more
doaj +1 more source
Gels, 2023 The impact of prebiotics on the structural characteristics of yogurt is an important aspect of evaluating its functional properties. This study aimed to evaluate and compare the effects of several commonly used prebiotics, including fructooligosaccharide
Dongdong Li +6 more
doaj +1 more source
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.
KONNO, Akira +2 more
openaire +2 more sources
Gels, 2022 Passive smoking is extensively studied because of its harmfulness to human health. In this study, the effects of fermented green tea waste extract gels (GTEG) on oxidative damage in mice exposed to short-term cigarette smoke (CS) were investigated.
Jiangwen Liu +6 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In this study, the squid surimi gel was prepared by sodium citrate (SC) and sodium tartrate (ST) which substituted of sodium chloride (NaCl) in different proportions and the effect of organic salts on the properties changes of squid surimi gel was ...
Ming'ao LI +6 more
doaj +1 more source
Effect of calcium source on structure and properties of sol–gel derived bioactive glasses [PDF]
, 2012 The aim was to determine the most effective calcium precursor for synthesis of sol–gel hybrids and for improving homogeneity of sol–gel bioactive glasses. Sol–gel derived bioactive calcium silicate glasses are one of the most promising materials for bone
Jones, Julian R. +13 more
core +1 more source
Physical Properties of Flours Obtained from Wasted Bread Crusts and Crumbs
Foods, 2021 One third of the food produced in the world is wasted. Bread is one of the most wasted foods both during the distribution process and in households. To use these breads, it is necessary to get to know the properties of the flours that can be obtained ...
Juan Fernández-Peláez +3 more
doaj +1 more source
Molecules, 2022 This study investigated the effect of ultrasound on gel properties of soy protein isolates (SPIs) at different salt concentrations. The results showed that ultrasound could significantly improve the gel hardness and the water holding capacity (WHC) of ...
Zhaojun Wang +7 more
doaj +1 more source
Rheological Properties of Organic Kerosene Gel Fuel
, 2022 Gel fuel potentially combines the advantages of solid fuel and liquid fuel due to its special rheological properties, which have essential impacts on the application of gel fuel in propulsion systems.
Han, Jun-Li +13 more
core +1 more source
Effect of Guar Gum on 3D Printing Properties of Purple Sweet Potato Gels
Shipin gongye ke-ji, 2023 In order to develop nutrient rich personalized food, the effects of different guar gum concentrations on rheological, gelation, 3D printing, microstructural properties and functional groups of purple sweet potato gels were explored by rheological ...
Lei CAI +6 more
doaj +1 more source