Results 331 to 340 of about 9,677,695 (341)

Myofibrillar Protein Structure and Gel Properties of Trichiurus Haumela Surimi Subjected to High Pressure or High Pressure Synergistic Heat

Food and Bioprocess Technology, 2020
Yanting Chen, Anqi Xu, Rong Yang, Ru Jia, Jinjie Zhang, Dalun Xu, Wenge Yang   +6 more
semanticscholar   +1 more source

Gel Properties of Microbial Polysaccharides

Polysaccharides of Microbial Origin, 2021
Gizem Akan, E. Oner
semanticscholar   +1 more source

Viscoelastic properties of food gels

1992
chap.
Doublier, J.L., Launay, Bernard, Cuvelier, G.   +2 more
openaire   +1 more source

Effect of Crystallization State on the Gel Properties of Oleogels Based on β-sitosterol

Food Biophysics, 2020
Junhua Li, Haitao Yu, Yan-jun Yang, C. Drummond, C. Conn   +4 more
semanticscholar   +1 more source

Electrokinetic Properties of Gels

1991
T.J. Lewis, J.P. Llewellyn, M.J. van der Sluijs   +2 more
openaire   +1 more source

Incorporation effect of inulin and microbial transglutaminase on the gel properties of silver carp (Hypophthalmichthys molitrix) surimi

Journal of Food Measurement & Characterization, 2020
Jianlian Huang, Beibei Ye, Wei Wang, Jianrong Li, Shumin Yi, Xuepeng Li, Yongxia Xu, Hongbo Mi   +7 more
semanticscholar   +1 more source

Effects of calcium ion on gel properties and gelation of tilapia (Oreochromis niloticus) protein isolates processed with pH shift method.

Food Chemistry, 2019
Yige Zhou, Hongshun Yang
semanticscholar   +1 more source

Gel structure and properties

1988
openaire   +1 more source

Mechanical Properties of Concentrated Food Gels

1995
openaire   +2 more sources

Binding properties of hirudin determined by gel filtration and gel electrophoresis

Thrombosis Research, 1990
openaire   +2 more sources