Results 211 to 220 of about 7,559 (252)

Molecular changes in the high‐temperature degradation of gelatin

Journal of Polymer Science Part C: Polymer Symposia, 1968
AbstractIn a search for a correlation of commercial gelatin test results (Bloom jelly strength and viscosity) with molecular properties, molecular weight distributions were estimated and related to intrinsic viscosities on separate gelatin solutions heated at 95°C. and pH 3.9 for graded periods of up to 48 hr.
T. H. Donnelly, F. L. Kauffman, P. Arendovich   +2 more
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Determination of the maximum gelation temperature in gelatin gels

Applied Physics Letters, 2004
The maximum gelation temperature, Tgel, is widely used to characterize biopolymers that form thermoreversible gels. The Tgel of gelatin was determined using rheological techniques and compared to other methods in common use. The methods developed in this study defined a Tgel for gelatin, which was independent of gelatin concentration, and which ...
Susan M. Tosh, Alejandro G. Marangoni
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The variation of the viscosity of gelatin sols with temperature

Journal of Applied Chemistry, 1953
AbstractThe variation of the viscosity with temperature has been studied on sols of an isoelectric ossein gelatin, and representation of this variation has been found possible by means of an equation of the type ν = AeK/T.The term A has been shown to be a function of the percentage (weight) concentration of gelatin in the sol.A working hypothesis has ...
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Investigation of the flow of gelatin gels at various temperatures

Polymer Science U.S.S.R., 1974
Abstract The flow of 5% gelatin gels in the linear visco-elastic region has been investigated in the temperature range 12–24°C. It has been established that the ability of gelatin gels to undergo irreversible deformation arises as the temperature is raised over a narrow temperature interval.
Ye.Ye. Braudo, I.G. Plashchina, N.S. Kuz'mina, V.B. Tolstoguzov   +3 more
openaire   +1 more source

An objective method for the measurement of starch gelatinization temperatures

International Journal of Food Science & Technology, 1966
Summary. An objective method has been devised for measuring the gelatinization temperature of granular starch under the microscope. A hot stage is used to heat the specimen, and the progress of gelatinization is followed by microphotometry of the birefringence between crossed polars. The method has been used to study the gelatinization of wheat starch
G. K. BERRY, G. W. WHITE
openaire   +1 more source

Effect of gelatinizing temperature and moisture on the retrogradation of coix starch

International Journal of Biological Macromolecules
Growing snacking trends are boosting the market demand for pre-gelatinized seed flours and the degree of crystallinity of gelatinized starch could be a useful determinant of shelf life and quality. We investigated the effect of gelatinization temperature on purified coix starch (PCS) and the role of added moisture on retrogradation of gelatinized PCS ...
Kanchan A, Jane, Nazma N, Inamdar, Nandkishor R, Kotagale   +2 more
openaire   +2 more sources

Temperature-dependent dielectric properties of a thermoplastic gelatin

AIP Conference Proceedings, 2016
The frequency and the temperature dependence of the dielectric properties of a thermoplastic gelatin based bio-material have been investigated. At lower frequencies the dielectric response is strongly affected by charge carrier accumulation at the electrodes which modifies the dominating hopping conduction mechanism.
LANDI, GIOVANNI, NEITZERT, Heinrich Christoph, SORRENTINO, Andrea   +2 more
openaire   +3 more sources

Gelatinization Energy and Temperature of Sorghum and Corn Starches

Transactions of the ASAE, 1984
ABSTRACT THE energy of gelatinization was determined for two sorghum starches and a corn starch as a function of starch concentration in water using a Differential Scanning Calorimeter with a scanning rate of 10°C/min. The gelatinization temperature range for sorghum starch was 71 to 80°C, and for corn starch 62 to 76°C.
null Vincent E. Sweat, null Jon M. Faubion, null Lazaro Gonzalez Palacios, null Gail Berry, null J. O. Akingbala, null Lloyd W. Roonei   +5 more
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Effects of Organic Molecules on the Gelatinization Temperature of Starch

Starch - Stärke, 1984
AbstractThe effects of organic molecules on the gelatinization temperature of starch in water seem to stem from the electron polarizability of those organic molecules. The same fundamental characteristic is the basis of the explanation for the effects of anions on the gelatinization temperature.
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Effect of cationic size on gelation temperature and properties of gelatin hydrogels

International Journal of Biological Macromolecules, 2005
Effect of Na+, K+ and Ca2+ on gel transition temperature (Tg) of gelatin hydrogels (5%, w/v) has been studied by oscillatory rheology in the salt concentration range I = 0.01-0.1 M, which showed increase in Tg with salt concentration with the trend for Tg showing Ca2+ > K+ > Na+.
S, Chatterjee, H B, Bohidar
openaire   +2 more sources