Results 301 to 310 of about 3,775,864 (331)

Gelatin‐Templated Gold Nanoparticles as Novel Time–Temperature Indicator

Journal of Food Science, 2012
Abstract:  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, Sundaram, Gunasekaran, Jee-Young, Imm   +2 more
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A fundamental approach for the estimation of the mechanical glass transition temperature in gelatin

International Journal of Biological Macromolecules, 2005
The 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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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
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Influence of hydroxybenzoic acid isomers on the melting temperatures of gelatin and oxypolygelatin

Archives of Biochemistry and Biophysics, 1954
Abstract 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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Gelatinization Temperature of Potato Starch at the Equilibrium State

Agricultural and Biological Chemistry, 1984
The 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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Starch gelatinization temperatures within potato during blanching

International Journal of Food Science & Technology, 1989
SummaryThe progression of gelatinization within potato cylinders blanched at 65,75 and 85°C for 2, 4 and 6 min was followed by iodine staining of sections. The distance to the gelatinization front was measured on photographs of both blanched and stained potatoes.
INGRID LAMBERG, HELGOT OLSSON
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Determining the Gelatinization Temperature of Starches

Industrial & Engineering Chemistry Analytical Edition, 1937
D. H. Cook, Joseph H. Axtmayer
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Substantial Rise of Gelatinization Temperature of Starch by Adding Hydroxide

Starch - Stärke, 1979
AbstractThe 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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Temperature dependence of the structure‐forming processes in gelatin films

Journal of Polymer Science: Polymer Symposia, 1976
AbstractThe development of structural order in gelatin films dried at various temperatures is studied by means of optical rotation and lateral swell measurements. The films, which are very thin and are dried quite rapidly, have a comparatively low proportion of helical content.
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The gelatinizing temperature of starch granules

Journal of the Franklin Institute, 1913
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