Results 221 to 230 of about 7,559 (252)
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A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin
International Journal of Biological Macromolecules, 2005The paper constitutes an attempt to overcome the empiricism prevalent in the estimation of the glass transition temperature (Tg) of gelatin networks using rheological techniques. In doing so, it presents a study of the viscoelastic properties of a well-characterised gelatin sample covering the structural properties from the rubbery region to the glassy
Kasapis, S., Sablani, S.S.
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Influence of hydroxybenzoic acid isomers on the melting temperatures of gelatin and oxypolygelatin
Archives of Biochemistry and Biophysics, 1954Abstract A method is described for the determination of melting temperatures of various gelatin solutions. A comparison of the gel inhibiting effects of o-, m- , and p -hydroxybenzoic acids indicates that the ortho isomer has the greatest effect.
G A, FEIGEN, I L, TRAPANI
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Gelatin‐Templated Gold Nanoparticles as Novel Time–Temperature Indicator
Journal of Food Science, 2012Abstract: Gold nanoparticles (AuNPs) were generated by mixing of gelatin solution and gold precursor (HAuCl 4, 1 mM) under isothermal condition (80 °C). The effects of gelatin concentration (1% to 6%) and pH (3, 5, and 9) on the color signal of gelatin‐templated AuNPs ...
Seokwon, Lim +2 more
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Determination of starch gelatinization temperatures by an automated headspace gas chromatography
Journal of Chromatography A, 2019This paper reports on an automated temperature-programmed headspace GC technique for the determination of gelatinization temperature of starch. 1-butanol was used as a tracer and added to the starch-solution for the test. Based on measuring the GC signal of 1-butanol in the headspace with the temperature increasing, two transition points (corresponding
Yi Dai +6 more
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Gelatinization Temperature of Potato Starch at the Equilibrium State
Agricultural and Biological Chemistry, 1984The degree of gelatinization of potato starch was measured by the apparent optical density of starch–water suspensions at 530 nm during isothermal gelatinization at 52.5~72.0°C. From the temperature dependence of the gelatinization rate, the activation energy of gelatinization was determined to be 22±6 kcal/mol, being in good agreement with the value ...
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The Effect of Solutes on the Gelatinization Temperature Range of Potato Starch
Starch - Stärke, 1982AbstractThe gelatinization behaviour of potato starch in an excess of water or solutions of sugars, other organic hydroxy compounds, or various inorganic salts was studied. The distribution of water and solutes between the external phase and the starch granules was measured by refractometry and a dye exclusion technique.
I. D. Evans, D. R. Haisman
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Determining the Gelatinization Temperature of Starches
Industrial & Engineering Chemistry Analytical Edition, 1937D. H. Cook, Joseph H. Axtmayer
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Substantial Rise of Gelatinization Temperature of Starch by Adding Hydroxide
Starch - Stärke, 1979AbstractThe initial gelatinization temperatures of several corn starch suspensions in alkaline sulphate solutions were determined. In trying to correlate the data, an unexpected effect of the hydroxide concentration upon the gelatinization temperature was discovered. Subsequent experiments did reveal substantial rises of the gelatinization temperatures
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The gelatinizing temperature of starch granules
Journal of the Franklin Institute, 1913openaire +1 more source