Results 281 to 290 of about 253,222 (306)

Polyampholytes superabsorbent nanocomposites with excellent gel strength

Composites Science and Technology, 2007
A series of novel polyampholyte superabsorbent nanocomposites with excellent gel strength were synthesized by in situ solution polymerization in aqueous solution. Acrylic acid and acryloyloxyethyl trimethyl ammonium chloride (DAC) were employed as ionic monomers and montmorillonite (MMT) was used as inorganic component.
Kun Xu, Jihua Wang, Sheng Xiang, Qiang Chen, Yumei Yue, Xuefeng Su, Chunlei Song, Pixin Wang   +7 more
openaire   +1 more source

Quantitative analysis of the correlation between gel strength and microstructure of shrimp surimi gel induced by dense phase carbon dioxide

Food Research International, 2023
Shuai Wei, Zefu Wang, Zongyuan Han
exaly  

Synthesis and properties of maleic anhydride-modified agar with reversibly controlled gel strength

International Journal of Biological Macromolecules, 2022
Yonghui Zhang, Fuquan Chen, Huifen Weng   +2 more
exaly  

Achieving reliable partial nitrification and anammox process using polyvinyl alcohol gel beads to treat low-strength ammonia wastewater

Bioresource Technology, 2021
Jidong Liang
exaly  

Preparation and Properties of Low-Temperature Early Strength Material for Nano-C-S-H Gel Seed

Arabian Journal for Science and Engineering, 2021
Qian Feng, Zhigang Peng, Peng Zhigang
exaly  

Enzymes for improved gel strength

Trends in Food Science & Technology, 1997
openaire   +1 more source

Experiment on the profile control effect of different strength gel systems in heterogeneous reservoir

Energy Reports, 2021
Runnan Zhou
exaly  

The Effect of Binding Ingredients on the Gel Strength of Raw and Cooked Meat Gels

Canadian Institute of Food Science and Technology Journal, 1988
P.L. Johnson, D.W. Stanley
openaire   +1 more source

Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide

Food Chemistry, 2017
Shucheng Liu, Marliya Ismail, Mohammed Farid   +2 more
exaly  

Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS–PAGE

Food Chemistry, 2010
Nor Fazliyana Mohtar, Conrad O Perera, Siew Young Quek   +2 more
exaly