Results 291 to 300 of about 9,677,695 (341)

Rheological properties of contraceptive gels

Contraception, 2000
The rheological properties of 4 commercially available contraceptive drug delivery gels and their dilutions with a vaginal fluid simulant were measured. These properties govern the critical functions of spreading and retention of these gels over the vaginal surfaces.
D H, Owen, J J, Peters, D F, Katz
openaire   +2 more sources

Comparative study on the gel properties and nanostructures of gelatins from chicken, porcine, and tilapia skin.

Journal of Food Science, 2021
To clarify the feasibility of replacing commercial gelatin with chicken skin gelatin, we investigated the gel properties and nanostructures of chicken skin gelatin (CG), commercial porcine skin gelatin (PG), and tilapia skin gelatin (FG).
Ying Xin, Mengyang Chai, Fusheng Chen, Yucheng Hou, Shaojuan Lai, Hongshun Yang   +5 more
semanticscholar   +1 more source

Thromboresistant properties of hydrophilic gels

Bulletin of Experimental Biology and Medicine, 1980
Thromboresistant properties of hydrophilic gels prepared on the basis of copolymers of nitrogen-containing heterocyclic vinyl compounds with vinyl monomers have been investigated. Hydrophilic gels prevent fibrinogen adsorption, activation of procoagulants and adhesion of platelets. Hydrogel surfaces possess selective tropism for plasma albumin.
A K, Chepurov, Z M, Belomestnaia, I A, Donetskiĭ, G V, Tsidvintseva   +3 more
openaire   +2 more sources

Effect of fatty acid saturation on gel properties of salt-soluble protein in pork.

Journal of Food Science, 2021
The objective of this study was to evaluate the effect of fatty acid saturation (oleic acid, linoleic acid, and linolenic acid) on water distribution, migration, and gel properties of pork salt-soluble protein, by detected indicators that are Low field ...
Lishuang Shi, Jinyue Zheng, Sinong Liu, Yang Gao, J. Shao   +4 more
semanticscholar   +1 more source

Scattering Properties of Dipolar Gels

Macromolecules, 2008
We study the effects of dipolar interactions of polymer chains where the dipolar moments are aligned along the polymer segments on the scattering properties of dipolar gels made by randomly cross-linking dipolar chains in polar solvent. Using the field-theoretical approach, the dipolar interactions of polar solvent and dipolar polymer segments are ...
Tong, C., Vilgis, T.
openaire   +2 more sources

Rheological properties of topical fluoride gels

Dental Materials, 1989
The rheological properties of several commercial topical fluoride gels were studied. For that purpose, we investigated hysteresis loops under standard conditions, equilibrium values, apparent viscosities as a function of shear rate, rate of thixotropic recovery, and the influence of temperature.
Vercammen, Jacqueline, Lecluse, E., Boute, Pol, De Neve, Roland   +3 more
openaire   +3 more sources

Various factors affecting the gel properties of surimi: A review.

Journal of texture studies
As 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
semanticscholar   +1 more source

The effect of hydrocolloids on gel properties and protein secondary structure of silver carp surimi.

The Journal of the Science of Food and Agriculture, 2020
BACKGOUND Hydrocolloids is the most commonly used additive in the processing of surimi products. However, the effect of hydrocolloids on surimi protein conformation has not been reported and the level of hydrocolloids may be a key factor influencing the ...
Jingxin Chen, Tingyue Deng, Cong Wang, Hongbo Mi, Shumin Yi, Xuepeng Li, Jianrong Li   +6 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

Insight into the Stabilization Mechanism of Succinylation Modification on Black Bean Protein Gels: Molecular Conformation, Microstructure, and Gel Properties.

Journal of Agricultural and Food Chemistry
The objective of this work was to investigate the effect of succinylation treatment on the physicochemical properties of black bean proteins (BBPI), and the relationship mechanism between BBPI structure and gel properties was further analyzed.
Xiaoyi Cheng, Wenkang Li, Ruiqi Peng, Yan Chen, Sixian Mu, Lifan Cui, Zhengqin Liu, Huan Wang, Jing Xu, Lianzhou Jiang   +9 more
semanticscholar   +1 more source