Results 31 to 40 of about 4,597,831 (339)
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
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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 +9 more
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Effects of vertical confinement on gelation and sedimentation of colloids [PDF]
, 2017 We consider the sedimentation of a colloidal gel under confinement in the direction of gravity. The confinement allows us to compare directly experiments and computer simulations, for the same system size in the vertical direction.
Fullerton, Christopher J. +5 more
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Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield
Poultry Science, 2020 : The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin and their ...
Tae-Kyung Kim +6 more
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Food Technology and Biotechnology, 2019 This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation.
Ante Rako +2 more
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Instabilities in droplets spreading on gels
, 2007 We report a novel surface-tension driven instability observed for droplets spreading on a compliant substrate. When a droplet is released on the surface of an agar gel, it forms arms/cracks when the ratio of surface tension gradient to gel strength is ...
D. Halpern +5 more
core +1 more source
Bioactive glass-ceramic scaffolds from novel 'inorganic gel casting' and sinter-crystallization [PDF]
, 2017 Highly porous wollastonite-diopside glass-ceramics have been successfully obtained by a new gel-casting technique. The gelation of an aqueous slurry of glass powders was not achieved according to the polymerization of an organic monomer, but as the ...
Bernardo, Enrico +5 more
core +2 more sources
Food chemistry: X, 2023 Highlights • Adding SPI increased the hardness, and gel strength of reduced-salt surimi gels.• Adding SPI enhanced hydrophobic interaction and disulphide bonds of surimi gel.• The physical filling of SPI reduced the surimi gel pores and improved the WHC.•
Xuehua Zhang +3 more
semanticscholar +1 more source
Effect of Pre-frying Treatment on Gel and Flavor Characteristics of Surimi Products
Shipin gongye ke-jiTo explore the effects of pre-frying treatment on the gel and flavor characteristics of surimi products, mixed surimi (Nemipterus virgatus and Hypophthalmichthys molitrix) was used as the research object. The gel characteristics of fried surimi products (
Qiming ZANG +5 more
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Gel Properties of Low-Methoxyl Pectin-Sodium Alginate Composite Gel Systems [PDF]
Shipin KexueComposite gel network systems were prepared by mixing sodium alginate (ALG) with low methoxyl pectin (LMP) with the addition of Ca2+. The effect of different LMP/ALG ratios and Ca2+ concentrations on gel properties including gel strength, moisture state ...
ZHAO Wei, BI Jinfeng, MA Youchuan, YI Jianyong
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