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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, Hui Qiu, Kyi Kyi Htwe, Zefu Wang, Yang Liu, Shuai Wei, Qiuyu Xia, Qinxiu Sun, Zongyuan Han, Shucheng Liu   +9 more
doaj   +4 more sources

A Simple Method for Measuring Agar Gel Strength

Phycology
Seaweeds 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
doaj   +5 more sources

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, K. Kýhos, P. Novotná, A. Landfeld, J. Strohalm   +4 more
doaj   +2 more sources

Characterization of agar extracted from Gracilaria species collected along Tanzanian coast

Heliyon, 2022
The study was conducted to investigate the effect of spatial variation, alkali treatment and the volume of extractant on yield and gel strength of agar for three Gracilaria species (G. salicornia, G. edulis and G.
Said A.H. Vuai
doaj   +1 more source

Physicochemical, Sensory and Digestive Properties of Eel Burgers at Different Baking Temperatures

Frontiers in Nutrition, 2022
The effect of baking temperature on the physicochemical, sensory and digestive properties of eel burgers was investigated. The moisture content of eel burgers gradually decreased with increased baking temperature, whereas the water-holding capacity ...
Jieyu Li, Linfan Shi, Linfan Shi, Linfan Shi, Linfan Shi, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Zhongyang Ren, Wuyin Weng, Wuyin Weng, Wuyin Weng, Wuyin Weng   +12 more
doaj   +1 more source

Application of Polymer Based Nanocomposites for Water Shutoff—A Review

Fuels, 2021
One highly undesirable characteristic of mature assets that inhibits oil recovery is high water production. Polymer gel treatment is a popular conformance improvement technique applied in this regard due to its cost effectiveness and proved efficiency ...
Velima Obino, Upendra Yadav
doaj   +1 more source

Time-Dependent Strength of Colloidal Gels [PDF]

Physical Review Letters, 2005
Colloidal silica gels are shown to stiffen with time, as demonstrated by both dynamic light scattering and bulk rheological measurements. Their elastic moduli increase as a power law with time, independent of particle volume fraction; however, static light scattering indicates that there are no large-scale structural changes.
S, Manley, Benny, Davidovitch, Neil R, Davies, L, Cipelletti, A E, Bailey, R J, Christianson, U, Gasser, V, Prasad, P N, Segre, M P, Doherty, S, Sankaran, A L, Jankovsky, B, Shiley, J, Bowen, J, Eggers, C, Kurta, T, Lorik, D A, Weitz   +17 more
openaire   +2 more sources

Interactions between beef salt-soluble proteins and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development

Journal of Animal Science and Technology, 2020
The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development ...
Eny Sri Widyastuti, Djalal Rosyidi, Lilik Eka Radiati, Purwadi Purwadi   +3 more
doaj   +1 more source

Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill

Shipin gongye ke-ji, 2023
The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary ...
Ying LIU, Pengfei JIANG, Baoshang FU, Yueyue WANG, Bo YU, Xiuping DONG, Libo QI, Shan SHANG   +7 more
doaj   +1 more source

Comparison of Gel Preparation Methods on Gel Strength Measurement of Carrageenan

IOP Conference Series: Earth and Environmental Science, 2021
Abstract This study aims to develop a carrageenan gel strength test method with an emphasis on the carrageenan gel preparation method for measurement. The gel was prepared by comparing the two heating temperatures (80 °C and 90 °C), heating devices (waterbath and hotplate) and measurement (with container and without container).
null Fateha, N Ulya, null Asmanah, null Agusman   +3 more
openaire   +1 more source