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Slip Fracture and Shear Strength of Bentonite Gels

Slip Fracture and Shear Strength of Bentonite Gels
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Synthesis and properties of maleic anhydride-modified agar with reversibly controlled gel strength

International Journal of Biological Macromolecules, 2022
Agar is modified by chemical methods to improve its functional properties and meet the increasing demand of the market. Some of the functional properties of agar are improved after chemical modification, while other properties are reduced, especially gel
Yong-Hui Zhang, Qiong Xiao, An-Feng Xiao
exaly   +2 more sources

Experimental design of a well cement slurry for rapid gel strength development

Construction and Building Materials, 2018
Hydration of calcium sulfoaluminate cement (CSA) yields mainly ettringite that supports high early-age strength. The hydration characteristics of CSA can help to control gelation of a Portland cement slurry such that fluid migration is mitigated.
Kong Kian Hau
exaly   +2 more sources

Effects of cation valence on swelling power, solubility, pasting, gel strength characteristics of potato starch.

Food Chemistry, 2023
The objective of this study was to investigate the effects of monovalent, divalent and trivalent cations on the physicochemical properties of potato starch.
Zhuang Yang, Yudong Wang, Han Yang
semanticscholar   +1 more source

Low temperature and freezing pretreatment for konjac glucomannan powder to improve gel strength.

International Journal of Biological Macromolecules, 2022
Konjac glucomannan (KGM) gel has attracted widespread interest in the field of food. However, the low texture properties of gel limit its further application.
Jie-lian Chen, Xiaoyi Yang, Xiaolu Xia, Lin Wang, Shuyi Wu, Jie Pang   +5 more
semanticscholar   +1 more source

Effect of ammonium sulfate fractional precipitation on gel strength and characteristics of gelatin from bighead carp (Hypophthalmichthys nobilis) scale

Food Hydrocolloids, 2014
Xiao-Mei Sha, Zong-Cai Tu, Jun Liu
exaly   +2 more sources

Using near-infrared spectroscopy to determine moisture content, gel strength, and viscosity of gelatin

Food Hydrocolloids, 2021
Gelatin is a natural biopolymer obtained by denaturation and partial hydrolysis of fibrous collagen, which is a fibrous protein present in the connective tissues of all species in the animal kingdom.
S. Duthen, C. Levasseur-Garcia, D. Kleiber, F. Violleau, C. Vaca-Garcia, S. Tsuchikawa, Christine Delgado Raynaud, J. Daydé   +7 more
semanticscholar   +1 more source