Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide [PDF]
Foods, 2023 The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were
Weiwen Duan +9 more
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Gel strength of the native egg white [PDF]
Czech Journal of Food Sciences, 2004 The study examined gel strength of the native egg white as a function of pH and the dry matter content. The egg white samples were isolated from fresh eggs and the eggs in different stages of storage.
M. Houška +4 more
doaj +3 more sources
Gel Strength of Hydrophilic Matrix Tablets in Terms of In Vitro Robustness. [PDF]
Pharm Res, 2021 The purpose of this study was to correlate the gel strength of swollen matrix tablets with their in vitro robustness against agitation intensity and applied mechanical forces. Five commercial products, i.e.
Goldoozian S +3 more
europepmc +2 more sources
The Influence of Monomer Composition and Surface-CrossLinking Condition on Biodegradation and Gel Strength of Super Absorbent Polymer. [PDF]
Polymers (Basel), 2021 In this study, a superabsorbent polymer (SAP) comprising poly (IA-co-cellulose-co-VSA-co-AA; ICVA) core-SAP (CSAP) was synthesized through radical polymerization using itaconic acid (IA), acrylic acid (AA), cellulose, and vinyl sulfonic acid (VSA) as ...
Kim JS, Kim DH, Lee YS.
europepmc +2 more sources
A Simple Method for Measuring Agar Gel Strength
PhycologySeaweeds are the only source for phycocolloids. Commercial applications of phycocolloids depend on their chemical/physical properties, including their gel forming ability. Thus, gel strength values are important for seaweed growers and scientists.
Lilach Shauli, Eitan Salomon
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Frontiers in Sustainable Food Systems, 2023 Changes in protein structure are closely related to gel strength. Dense phase carbon dioxide (DPCD) treatment is an excellent non-thermal food processing method that can be used to induce gel formation in surimi.
Weiwen Duan +11 more
doaj +2 more sources
Food Chemistry, 2017 Dense phase carbon dioxide (DPCD) could induce protein conformation changes. Myosin and shrimp surimi from Litopenaeus vannamei were treated with DPCD at 5-25MPa and 40-60°C for 20min. Myosin secondary structure was investigated by circular dichroism and
Shucheng Liu +2 more
exaly +2 more sources
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 +2 more sources
Development of a novel dismantlable adhesive for orthodontic use triggered by thermal stimulation [PDF]
Scientific ReportsThis study aimed to develop a novel orthodontic adhesive material whose bond strength decreases under external stimuli for easy removal. Stearyl acrylate (SA) and methyl acrylate (MA) copolymerization gels with monomer ratios of 1:1 (SA/MA(1:1) gel) or 3:
Ayaka Shundo +12 more
doaj +2 more sources
Cationic and Anionic Peptides from Sheepskin Collagen as Effective Salt Substitutes for Improving the Quality of Low-Sodium Surimi Gels [PDF]
FoodsGrowing demand for low-sodium surimi products has driven the search for safe salt alternatives. Anionic peptides (APPs) and cationic peptides (CPPs) were isolated from sheepskin collagen via Diethylaminoethyl (DEAE) chromatography.
Guohua Wang +6 more
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