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The Strength of the Japanese Agar-Agar Gel. III Effect of washing gel

NIPPON SUISAN GAKKAISHI, 1950
Recently in the process of the agar manufacture, sometimes it is necessary to wash the agar gel. The three ways of processing agar gel got from the same boiling have been here discussed. The processes are as follows: (1) The agar gel is frozen, thawed with water, centrifuged, air-dried with fan, and thus is made to the agar. (2) The agar gel is frozen,
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L-Theanine Improves the Gelation of Ginkgo Seed Proteins at Different pH Levels

Gels
L-theanine (L-Th), a non-protein amino acid naturally found in teas and certain plant leaves, has garnered considerable attention due to its health benefits and potential to modify proteins such as ginkgo seed proteins, which have poor gelling properties,
Luyan Zhang, Huifang Ge, Jing Zhao, Changqi Liu, Yaosong Wang   +4 more
doaj   +1 more source

Effect of Temperature, Salinity, and pH on Nanocellulose-Improved Polymer Gel for Oilfield Water Control

Gels
Excessive water produced in oil reservoirs reduces oil recovery and increases the cost of water treatment. Conventional water control methods use synthetic polymer gels like PAM-PEI, which are sensitive to harsh reservoir conditions.
Previnah Loganathan, Harjeet Kaur Sukhbir Singh, Zulhelmi Amir   +2 more
doaj   +1 more source

Gel Strength of Kamaboko Gels Produced by Microwave Heating

Food Science and Technology Research, 2006
Weijie MAO, Mika FUKUOKA, Noboru SAKAI
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Utilization of Blackmouth Catshark (Galeus melastomus) Skins as an Alternative Source of Gelatin: Extraction and Physicochemical Characterization in Comparison to Porcine Skin Gelatin

Biomass
The present study investigated the potential use of blackmouth catshark (Galeus melastomus) skins for gelatin production by employing a combined alkaline and acidic process.
Panayotis D. Karayannakidis, Soumela E. Chatziantoniou, Chong M. Lee   +2 more
doaj   +1 more source

The Strength of the Japanese Agar-agar Gel

NIPPON SUISAN GAKKAISHI, 1948
The relation between the concentration, T/θ, Tc and Θc are observed on the two kinds of agar samples, A (market sold, ordinary low graded product) and B (specially processed high grade product), using the Sheppard's torsion dynamometer, where T/θ expresses the modulus of elasticity, Tc the breaking loap, and Θc the twisted angle of the sampled gel ...
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Fiber Reinforced Gels with High Strength

TRANSACTIONS OF THE JAPAN SOCIETY OF MECHANICAL ENGINEERS Series A, 2012
Ruri HIDEMA, Hidemitsu FURUKAWA
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Effect of acid treatment on extraction yield and gel strength of gelatin from whiptail stingray (Dasyatis brevis) skin. [PDF]

Food Sci Biotechnol, 2019
Sántiz-Gómez MA, Mazorra-Manzano MA, Ramírez-Guerra HE, Scheuren-Acevedo SM, Navarro-García G, Pacheco-Aguilar R, Ramírez-Suárez JC.   +6 more
europepmc   +1 more source

Effects of salts on the freeze-thaw stability, gel strength and rheological properties of potato starch. [PDF]

J Food Sci Technol, 2016
Wang W, Zhou H, Yang H, Cui M.
europepmc   +1 more source

Analysis of Bond Strength of Bioceramic Sealer Following Irrigation with Chlorhexidine. [PDF]

Iran Endod J
Costa LG, Saldanha JM, da Silva-Filho JE, Aguiar BA, de Almeida Gomes F, Gurgel-Filho ED.   +5 more
europepmc   +1 more source