Results 11 to 20 of about 2,402,551 (301)

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

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.
Manley, Suliana, Davidovitch, B., Davies, N. R., Cipelletti, L., Bailey, A. E., Christianson, R. J., Gasser, U., Prasad, V., Segre, P. N., Doherty, M. P., Sankaran, S., Jankovsky, A. L., Shiley, B., Bowen, J., Eggers, J., Kurta, C., Lorik, T., Weitz, D. A.   +17 more
openaire   +3 more sources

Rice Husk Ash as a Renewable Source for the Production of Value Added Silica Gel and its Application: An Overview [PDF]

, 2012
In recent years, silica gels have developed a lot of interest due to their extraordinary properties and their existing and potential applications in science and technology.
Pandey, Monika, Prasad, Ram
core   +2 more sources

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

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

Frontiers in Nutrition, 2022
The exploration of deodorization is important for the application of gelatin in food industry. In this work, the effect of β-cyclodextrin (β-CD) deodorization on the volatile chemicals and functional properties of three types of gelatins (commercial ...
Lili Yang, Lili Yang, Ye Zi, Cuiping Shi, Jiahui Chen, Jiamin Xu, Xichang Wang, Jian Zhong, Jian Zhong   +8 more
doaj   +1 more source

Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions

Foods, 2021
Optimum conditions for high-quality gelatin recovery from camel skin and its molecular, structural, and rheological characterization were carried out in this study.
Olumide Samson Fawale, Ahlam Abuibaid, Fathalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood   +4 more
doaj   +1 more source

High-Strength Albumin Hydrogels With Hybrid Cross-Linking

Frontiers in Chemistry, 2020
Natural protein-based hydrogels possess excellent biocompatibility; however, most of them are weak or brittle. In the present work, high strength hybrid dual-crosslinking BSA gels (BSA DC gels), which have both chemical cross-linking and physical cross ...
Shaoping Lu, Lin Zhu, Qilin Wang, Zhao Liu, Chen Tang, Huan Sun, Jia Yang, Gang Qin, Gengzhi Sun, Qiang Chen   +9 more
doaj   +1 more source

Influence of temperature and extraction time on gel strength and yield of gelatin from speckled smooth-hound skin (Mustelus mento)

Scientia Agropecuaria, 2014
In the present study was determined the parameters of temperature and extraction time to achieve higher yield and gel strength of gelatin from speckled smooth-hound skin (Mustelus mento) by alkaline hydrolysis.
Alberto Miano, Carmen Rojas, Gabriela Barraza   +2 more
doaj   +1 more source

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Frontiers in Nutrition, 2023
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%.
Song-Shan Zhang, Jun-Ya Duan, Teng-Teng Zhang, Meng Lv, Xiao-Guang Gao   +4 more
doaj   +1 more source

A qualitative method for gel strength assessment of phycocolloid-based gels

, 2023
Abstract Seaweeds are the natural, sustainable, source for phycocolloids. Phycocolloids such as agar and agarose, carrageenan and alginate have many usages in a variety of industries including health, science, food, and cosmetics. The commercial application of each phycocolloid, and its commercial value, depend on its chemical/physical ...
Lilach Shauli, Eitan Salomon
openaire   +1 more source