Results 311 to 320 of about 4,597,831 (339)

Enzymes for improved gel strength

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

High-Strength Internal Cross-Linking Bacterial Cellulose-Network-Based Gel Polymer Electrolyte for Dendrite-Suppressing and High-Rate Lithium Batteries.

ACS Applied Materials and Interfaces, 2018
Dong Xu, Bangrun Wang, Qing Wang, Sui Gu, Wenwen Li, Jun Jin, Chun-hua Chen, Z. Wen   +7 more
semanticscholar   +1 more source

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

Energy Reports, 2021
Runnan Zhou
exaly  

Theory-Based Review of Limitations With Static Gel Strength in Cement/Matrix Characterization

, 2016
Zichang Li, J. Vandenbossche, A. Iannacchione, J. Brigham, B. Kutchko   +4 more
semanticscholar   +1 more source

Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems.

Journal of Agricultural and Food Chemistry, 2015
D. Frank, G. Eyres, Udayasika Piyasiri, Maeva Cochet-Broch, C. Delahunty, L. Lundin, I. Appelqvist   +6 more
semanticscholar   +1 more source

Effects of High-Pressure Processing on the Cooking Loss and Gel Strength of Chicken Breast Actomyosin Containing Sodium Alginate

Food and Bioprocess Technology, 2014
Xing Chen, Pei‐jun Li, T. Nishiumi, Hosono Takumi, A. Suzuki, Cong‐gui Chen   +5 more
semanticscholar   +1 more source

l‐histidine improves water retention of heat‐induced gel of chicken breast myofibrillar proteins in low ionic strength solution

, 2016
Xing Chen, Yong Li, Ruiyun Zhou, Zhai-Hua Liu, Fengzhi Lu, H. Lin, Xinglian Xu, G. Zhou   +7 more
semanticscholar   +1 more source

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  

Yield, viscosity, and gel strength of wami tilapia (Oreochromis urolepis hornorum) skin gelatin: Optimization of the extraction process

Food Science and Biotechnology, 2014
Alexandre Trindade Alfaro, G. Fonseca, E. Balbinot, N. E. Souza, C. Prentice   +4 more
semanticscholar   +1 more source

Cream-like low-strength agar gels

Trends in Food Science & Technology, 1996
openaire   +1 more source