Results 21 to 30 of about 227,845 (263)
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
openaire +1 more source
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 +8 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 +9 more
doaj +1 more source
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 +4 more
doaj +1 more source
Compressive Strength of Bioactive Sol–Gel Glass Foam Scaffolds [PDF]
International Journal of Applied Glass Science, 2016 Larry Hench's 45S5 Bioglass ® has been used in more than a million patients as a synthetic bone graft, in the form of a particulate. Bioglass is able to stimulate more bone regeneration than other bioactive ceramics.
Poologasundarampillai, G +4 more
openaire +5 more sources