Results 281 to 290 of about 2,402,551 (301)

Effects of alkaline concentration, temperature, and additives on the strength of alkaline-induced egg white gel

Poultry Science, 2014
Yan Zhao, Yong-Gang Tu, Mingsheng Xu
exaly  

Water-holding capacity and gel strength of rennet curd as affected by high-pressure treatment of milk

Food Research International, 2000
H S Ramaswamy
exaly  

Method for determining the gel strength of a hydrogel

2012
LINDNER TORSTEN, MORAND MATTHIAS, MEYER AXEL, TREMEL MAIK, WEAVER MIKE R   +4 more
openaire   +2 more sources

Gel-strength in Restructured Potato Products Affects Oil Uptake during Deep-fat frying

Journal of Food Science, 1992
Israel Sam Saguy
exaly  

LOW GEL STRENGTH AGAR-AGAR

1994
KOJIMA MASAAKI, TABATA KAZUHIRO, UZUHASHI YUJI, ITO YOSHIKI   +3 more
openaire   +2 more sources

Enhancing gel strength

2000
PARRIS MICHAEL D, HUTCHINS RICHARD D
openaire   +1 more source

Investigation of the relationship between gel strength and microstructure of surimi gel induced by dense phase carbon dioxide based on quantitative analysis

Food Hydrocolloids
Zefu Wang, Shuai Wei, Shucheng Liu
exaly  

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

Construction and Building Materials, 2018
Kong Kian Hau
exaly  

Bond strength of hybrid sol–gel coatings with different additives

Journal of Coatings Technology Research, 2012
Robert Akid
exaly  

Revisiting the physical concept of gel strength with particular reference to surimi gels

Food Hydrocolloids
Susana Fiszman, Clara A. Tovar
openaire   +1 more source