Results 321 to 330 of about 9,677,695 (341)

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

Comparative study on the effect of different salts on surimi gelation and gel properties

Food Hydrocolloids, 2023
Yadong Zhao, Ganping Wei, Jiajia Li, Fang Tian, Bin Zheng, Pingping Gao, Rusen Zhou   +6 more
semanticscholar   +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
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Some Properties of Polyacrylamide Gels

Nature Physical Science, 1971
GELS composed of cross-linked Polyacrylamide have been used extensively in gel permeation chromatography and as a stabilizing medium in the zone electrophoresis of proteins and nucleic acids. Both types of experiment rely on a molecular sieve mechanism which depends on the total gel concentration as well as the proportion of cross links.
E. G. RICHARDS, C. J. TEMPLE
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Factors influencing surimi gelling properties and natural additive-based gel fortification strategies: A review.

Comprehensive Reviews in Food Science and Food Safety
Gelation and gel properties are crucial to surimi-based seafood products, and many factors significantly influence surimi gel quality. Although physical and chemical modifications can improve surimi gel performance, challenges such as high cost ...
Ruizhi Yang, Nasra Seif Juma, Yadong Zhao, Bin Zheng, Yan Xu, Yuanpei Gao, Ru Jia, Pingping Gao, Yanhong He   +8 more
semanticscholar   +1 more source

The Effect of Modified Starches on the Gel Properties and Protein Conformation of Nemipterus virgatus Surimi.

Journal of texture studies, 2019
The study investigated the effect of native cassava starch (NCS), hydroxypropylated starch (HS), acetic acid esterification starch (AAES), acetylated distarch phosphate (ADPS) on gel properties and protein conformation of Nemipterus virgatus surimi ...
Hongbo Mi, Cong Wang, Qing Su, Xuepeng Li, Shumin Yi, Jianrong Li   +5 more
semanticscholar   +1 more source

Gel properties of soy protein isolate-potato protein-egg white composite gel: Study on rheological properties, microstructure, and digestibility

Food Hydrocolloids, 2022
Yuanqi Lv, Lilan Xu, Ting-Cheng Tang, Junhua Li, Luping Gu, Cuihua Chang, M. Zhang, Yan-jun Yang, Yujie Su   +8 more
semanticscholar   +1 more source

Mechanical Properties of Colloidal Gels

MRS Proceedings, 1989
A colloidal suspension can be either dispersed or flocculated depending on the interaction between the colloidal particles. If the interaction is repulsive, particles can relax to the minimum of the potential due to their neighboring particles, and the system can reach an equilibrium dispersed state.
W.-H. Shih, J. Liu, W. Y. Shih, S. I. Kim, M. Sarikaya, I. A. Aksay   +5 more
openaire   +1 more source

Combined Use of Rheology, LF-NMR, and MRI for Characterizing the Gel Properties of Hairtail Surimi with Potato Starch

Food and Bioprocess Technology, 2020
Huabin Luo, Chenxu Guo, Lu Lin, Yongli Si, Xing Gao, Dalun Xu, Ru Jia, Wenge Yang   +7 more
semanticscholar   +1 more source

Rheological Properties of Incendiary Gels

The Journal of Physical and Colloid Chemistry, 1948
openaire   +2 more sources