Results 141 to 150 of about 35,897 (204)
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Chemical Communications, 2006
Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
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Employing photodestructible surfactants in gelatin-based aqueous gels presents novel possibilities for controlling colloidal and aggregation properties of surfactant gelatin complexes. Light-triggered breakdown of the gelatin-bound photosurfactant aggregates causes dramatic changes in viscosity and aggregation.
Ana, Vesperinas +4 more
openaire +2 more sources
Carbohydrate Polymers, 2021
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear.
Enpeng Li +3 more
semanticscholar +1 more source
Although gelatinization property has been intensively investigated with its relation to starch structures, how a combination of starch molecular structures and moisture content affect the gelatinization remains unclear.
Enpeng Li +3 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Protein and starch are the two most abundant components in rice flour and play an important role in its physicochemical properties. Herein, the gelatinization and retrogradation properties of reconstituted rice flour (RCRF) composed of different protein ...
Lifeng Wang +4 more
semanticscholar +1 more source
Gelatinization, pasting, and rheological properties of pea starch in alcohol solution
, 2021In this study, we aimed to examine the effects of different low concentrations of alcohol solution (5%–20%) on the gelatinization and pasting properties of pea starch.
Yujing Sun +7 more
semanticscholar +1 more source
International Journal of Biological Macromolecules, 2020
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
Starch gelatinization is an endothermic transition arising during rice cooking, which significantly influences rice eating and cooking quality (ECQ). The nature of starch (especially amylose) fine molecular structures that gives rise to this endotherm is
Cheng Li, Bo Gong
semanticscholar +1 more source
2010
Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
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Gelatin is a multifunctional ingredient used in foods, pharmaceuticals, cosmetics, and photographic films as a gelling agent, stabilizer, thickener, emulsifier, and film former. As a thermoreversible hydrocolloid with a narrower gap between its melting and gelling temperatures, both of which are below human body temperature, gelatin provides unique ...
Boran, Gökhan, Regenstein, Joe M.
openaire +3 more sources
Microautoradiography with gelatine
Nuclear Tracks, 1981ABSTRACT A high resolution neutron-induced autoradiographic technique based on application of gelatine as an image detection material was developed and applied to the determination of boron distribution in metals using the 10B (n, α) 7Li reaction. The specimen, in tight contact with gelatine, is irradiated inside the nuclear reactor core to a high ...
M. Najžer, M. Humar, R. Ilić
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Carbohydrate Polymers
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters ...
Xudong Yan +4 more
semanticscholar +1 more source
During home cooking or industrial food processing operations, starch granules usually undergo a process known as gelatinization. The starch gelatinization degree (DG) influences the structural organization and properties of starch, which in turn alters ...
Xudong Yan +4 more
semanticscholar +1 more source
International Journal of Biological Macromolecules
To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %-90 % based on tempering water content of 22.5 %-35 %, and the structure characteristics of starch
Yujuan Gu +6 more
semanticscholar +1 more source
To clarify the relationship between gelatinization degree and structure characteristics, oat kernels were roasted to different gelatinization degree of 15 %-90 % based on tempering water content of 22.5 %-35 %, and the structure characteristics of starch
Yujuan Gu +6 more
semanticscholar +1 more source