Results 291 to 300 of about 253,222 (306)

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, Shengfeng Peng   +2 more
exaly  

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

Poultry Science, 2014
Yan Zhao, Yonggang 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  

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

Journal of Food Science, 1992
I Sam Saguy
exaly  

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

Construction and Building Materials, 2018
Kong Kian Hau
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

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

Food Hydrocolloids
Zongyuan Han, Zefu Wang, Shuai Wei
exaly  

Bond strength of hybrid sol–gel coatings with different additives

Journal of Coatings Technology Research, 2012
Robert Akid
exaly  

Improvement of Gel Strength and Melting Point of Fish Gelatin by Addition of Coenhancers Using Response Surface Methodology

Journal of Food Science, 2011
Jayappa M Koli, Nagalakshmi Kannuchamy, Venkateshwarlu Gudipati   +2 more
exaly  

STRENGTH OF GEL-BAG PROSTHESES AFTER AUTOCLAVING

Plastic and Reconstructive Surgery, 1975
openaire   +1 more source