Results 311 to 320 of about 9,677,695 (341)
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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.
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The Journal of the Science of Food and Agriculture, 2020
BACKGROUND Traditional soy protein isolate (SPI)-based gel products, such as tofu, are generally produced by heating and by addition of metal salt ions to adjust the hydrophobicity and electrostatic force of soybean protein to facilitate the formation of
Jingjing Xu +5 more
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BACKGROUND Traditional soy protein isolate (SPI)-based gel products, such as tofu, are generally produced by heating and by addition of metal salt ions to adjust the hydrophobicity and electrostatic force of soybean protein to facilitate the formation of
Jingjing Xu +5 more
semanticscholar +1 more source
Journal of Food Science, 2020
The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and ...
Di Jiang +5 more
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The effect of phlorotannin extracts (PTE) (from sporophyll of Undaria pinnatifida) added at different levels (0, 25, 125, 625 µmol/g protein) on the gel properties of mackerel (Scomberomorus niphonius) myofibrillar protein (MP) was studied with and ...
Di Jiang +5 more
semanticscholar +1 more source
Properties of thermoreversible gels
Berichte der Bunsengesellschaft für physikalische Chemie, 1998AbstractIn 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.
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Food & Function, 2020
The objective of this study was to investigate the effect of (-)-epigallocatechin (EGC; at 0, 10, and 100 μmol g-1 protein) coupled with sodium tripolyphosphate (STP) on the in vitro digestibility and emulsion gel properties of myofibrillar protein (MP ...
Jinyu Chen +5 more
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The objective of this study was to investigate the effect of (-)-epigallocatechin (EGC; at 0, 10, and 100 μmol g-1 protein) coupled with sodium tripolyphosphate (STP) on the in vitro digestibility and emulsion gel properties of myofibrillar protein (MP ...
Jinyu Chen +5 more
semanticscholar +1 more source
Rheological Properties of Low-Gel-Loading Borate Fracture Gels
SPE Production & Facilities, 1998Summary 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
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Enzyme-catalyzed acylation improves gel properties of rapeseed protein isolate.
The Journal of the Science of Food and Agriculture, 2020BACKGROUND Although rapeseed protein isolate (RPI) possessed some good functional properties, the use of RPI as an ingredient in food industry is restricted mainly due to its inferior gelation.
Chong Chen +5 more
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Rheological Properties of Low Gel-Loading Borate Frac Gels
Proceedings of SPE Annual Technical Conference and Exhibition, 1997Abstract 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
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Gel-forming properties of thymus nucleoproteins
Biochimica et Biophysica Acta, 1962Abstract 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,
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Ionic Properties of Oxide Gels
MRS Proceedings, 1988AbstractOxide 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 +3 more
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