Results 21 to 30 of about 253,222 (306)

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins

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, Lili Yang, Ye Zi, Cuiping Shi, Jiahui Chen, Jiamin Xu, Xichang Wang, Jian Zhong, Jian Zhong   +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, Lin Zhu, Qilin Wang, Zhao Liu, Chen Tang, Huan Sun, Jia Yang, Gang Qin, Gengzhi Sun, Qiang Chen   +9 more
doaj   +1 more source

Molecular, Structural, and Rheological Characterization of Camel Skin Gelatin Extracted Using Different Pretreatment Conditions

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, Ahlam Abuibaid, Fathalla Hamed, Phanat Kittiphattanabawon, Sajid Maqsood   +4 more
doaj   +1 more source

A qualitative method for gel strength assessment of phycocolloid-based gels

, 2023
Abstract Seaweeds are the natural, sustainable, source for phycocolloids. Phycocolloids such as agar and agarose, carrageenan and alginate have many usages in a variety of industries including health, science, food, and cosmetics. The commercial application of each phycocolloid, and its commercial value, depend on its chemical/physical ...
Lilach Shauli, Eitan Salomon
openaire   +1 more source

Influence of temperature and extraction time on gel strength and yield of gelatin from speckled smooth-hound skin (Mustelus mento)

Scientia Agropecuaria, 2014
In the present study was determined the parameters of temperature and extraction time to achieve higher yield and gel strength of gelatin from speckled smooth-hound skin (Mustelus mento) by alkaline hydrolysis.
Alberto Miano, Carmen Rojas, Gabriela Barraza   +2 more
doaj   +1 more source

Effect of compound dietary fiber of soybean hulls on the gel properties of myofibrillar protein and its mechanism in recombinant meat products

Frontiers in Nutrition, 2023
Response surface methodology was used to determine the optimum ratio of rice husk dietary fiber, soybean hull dietary fiber, and inulin as 1.40, 1.42, and 3.24%.
Song-Shan Zhang, Jun-Ya Duan, Teng-Teng Zhang, Meng Lv, Xiao-Guang Gao   +4 more
doaj   +1 more source

Sodium Alginate-Quaternary Polymethacrylate Composites: Characterization of Dispersions and Calcium Ion Cross-Linked Gel Beads

, 2022
The objective of this work was to examine the effect of quaternary polymethacrylate (QPM), a water-insoluble polymer with a positive charge, on the characteristics of the sodium alginate (SA) dispersions and the calcium alginate (CA) gel beads containing
Pongjanyakul, Thaned, Napaphak Jaipakdee, Wanwisa Khunawattanakul, Chansri, Narin, Thaned Pongjanyakul, Chitropas, Padungkwan, Khunawattanakul, Wanwisa, Rongthong, Thitiphorn, Pathomthat Srisuk, Narin Chansri, Thitiphorn Rongthong, Srisuk, Pathomthat, Padungkwan Chitropas, Jaipakdee, Napaphak   +13 more
core   +1 more source

Gel Properties and Structural Characteristics of Composite Gels of Soy Protein Isolate and Silver Carp Protein

, 2023
Problems with silver carp protein (SCP) include a strong fishy odor, low gel strength of SCP surimi, and susceptibility to gel degradation. The objective of this study was to improve the gel quality of SCP.
Sayed Mohamed Mokhtar, Joe M. Regenstein, Li Zheng, Zhongjiang Wang, Linyi Zhou   +4 more
core   +1 more source

Dessert Gel Strength Testing

Journal of AOAC INTERNATIONAL, 1966
Abstract The history of gelatin and gelatin dessert strength testing is reviewed. The current AOAC method for dessert gels using the Bloom Gelometer was found too variable for control of gelatin dessert production in a multi-plant operation.
Alfred A Lewis, Arthur Stefanucci, Emanuel Borker   +2 more
openaire   +1 more source

Gelation Process Optimization of Shrimp Surimi Induced by Dense Phase Carbon Dioxide and Quality Evaluation of Gel

Foods, 2022
Dense phase carbon dioxide (DPCD) is a new non-thermal method to induce surimi gel. However, the gel quality is affected by many factors, such as DPCD treatment time, temperature, and pressure, which makes it complicated to determine its operating ...
Ouyang Zheng, Qinxiu Sun, Andi Dong, Zongyuan Han, Zefu Wang, Shuai Wei, Qiuyu Xia, Yang Liu, Hongwu Ji, Shucheng Liu   +9 more
doaj   +1 more source