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
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High-Temperature Gelation and Structural Characterisation of Commercial Yellow Pea, Faba Bean, and Mungbean Protein–Starch Systems [PDF]
GelsThe heating of plant proteins at high temperatures is often associated with phase separation due to the aggregation of protein fractions, resulting in weak or discontinuous gels in liquid processing systems.
Niorie Moniharapon +3 more
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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
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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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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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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
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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 +12 more
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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
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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 +17 more
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