Results 11 to 20 of about 4,597,831 (339)
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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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 +3 more
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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 +7 more
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Effects of Ca2+ on the Gel Properties and in Vitro Digestibility of HG-added Surimi Gel
Shipin gongye ke-ji, 2022 Hsian-tsao gum (HG) possessed of good biological activity and gel-promoting property could improve the textural properties of surimi gel. Ca2+ was commonly used in surimi products, however, effects of Ca2+ on the gel properties of HG-added surimi were ...
Gang YOU +3 more
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Karakteristik gelatin tulang ikan nila (Oreochromis niloticus) di ekstrak dengan asam dan basa
Acta Aquatica, 2022 This study was aimed to determine chemical and physical characteristics of extracted tilapia fish bone gelatin using acid (HCl) and alkaline (NaOH) solutions.
Andarini Diharmi +2 more
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Preparation of Protein Oleogels: Effect on Structure and Functionality
Foods, 2020 Among available structuring agents that have been used to provide solid properties to liquid oils, protein is a more recent candidate. Due to their nutritional value and high consumer acceptance, proteins are of special interest for the preparation of ...
Annika Feichtinger, Elke Scholten
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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 +3 more
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