Results 21 to 30 of about 365,939 (331)

Structure formation in sugar containing pectin gels – Influence of Ca2+ on the gelation of low-methoxylated pectin at acidic pH [PDF]

, 2011
A new method for the examination of the pectin gelation process is presented as a complementation of the most common determination of the gelling point (cross-over of G′ and G″) from oscillation measurements.
Einhorn-Stoll, Ulrike, Kastner, Hanna, Senge, Bernhard   +2 more
core   +1 more source

Ultrasonic Treatment of Food Colloidal Systems Containing Oleogels: A Review

Gels, 2022
The use of oleogels as an alternative to solid fats to reduce the content of saturated and trans-isomeric fatty acids is a developing area of research. Studies devoted to the search for methods of obtaining oleogels with given properties are of current ...
Yuliya Frolova, Varuzhan Sarkisyan, Roman Sobolev, Alla Kochetkova   +3 more
doaj   +1 more source

The Smoluchowski Ensemble—Statistical Mechanics of Aggregation

Entropy, 2020
We present a rigorous thermodynamic treatment of irreversible binary aggregation. We construct the Smoluchowski ensemble as the set of discrete finite distributions that are reached in fixed number of merging events and define a probability measure on ...
Themis Matsoukas
doaj   +1 more source

Viscoelastic Analysis of Pectin Hydrogels Regenerated from Citrus Pomelo Waste by Gelling Effects of Calcium Ion Crosslinking at Different pHs

Gels, 2022
Pectin was extracted from citrus pomelo waste, and the effects of calcium ions (Ca2+) on the gelation and hydrogels properties were investigated over a pH range of 3.2–8 by using viscoelastic analysis.
Tu Minh Tran Vo, Takaomi Kobayashi, Pranut Potiyaraj   +2 more
doaj   +1 more source

gelation

, 2014
Citation: 'gelation' in the IUPAC Compendium of Chemical Terminology, 3rd ed.; International Union of Pure and Applied Chemistry; 2006. Online version 3.0.1, 2019. 10.1351/goldbook.GT07621 • License: The IUPAC Gold Book is licensed under Creative Commons Attribution-ShareAlike CC BY-SA 4.0 International for individual terms.
  +5 more sources

From Equilibrium Liquid Crystal Formation and Kinetic Arrest to Photonic Bandgap Films Using Suspensions of Cellulose Nanocrystals

Crystals, 2020
The lyotropic cholesteric liquid crystal phase developed by suspensions of cellulose nanocrystals (CNCs) has come increasingly into focus from numerous directions over the last few years.
Christina Schütz, Johanna R. Bruckner, Camila Honorato-Rios, Zornitza Tosheva, Manos Anyfantakis, Jan P. F. Lagerwall   +5 more
doaj   +1 more source

Theory and simulation of gelation, arrest and yielding in attracting colloids [PDF]

, 2004
We present some recent theory and simulation results addressing the phenomena of colloidal gelation at both high and low volume fractions, in the presence of short-range attractive interactions.
A M Puertas, Asakura S, Bergenholtz J, Bergenholtz J, Cates M E, Cates M E Holmes C B Fuchs M Henrich O, Dickinson E, Dijkstra M, Fabbian L, Fuchs M, Götze W, K Kroy, Kob W, Kob W, Letz M, Lironis G, M E Cates, M Fuchs, Miyazaki K, Méndez-Alcaraz J M, Puertas A M, Puertas A M, Sciortino F Mossa S Zaccarelli E Tartaglia P, Sedgwick H, Sedgwick H, Sperl M, Vicsek T, W C K Poon, Westfahl H, Zaccarelli E Sciortino F Buldyrev S V Tartaglia P   +29 more
core   +2 more sources

Effect of Pork Skin Gelatin on the Physical Properties of Pork Myofibrillar Protein Gel and Restructured Ham with Microbial Transglutaminase

Gels, 2022
The goal of this study was to determine the qualities of pork myofibrillar protein (MP) gels added with pork gelatin and transglutaminase (TGase), as well as their application to restructured ham (RH).
Chang Hoon Lee, Koo Bok Chin
doaj   +1 more source

Fluctuations in chemical gelation [PDF]

Physical Review E, 2007
We study a chemical gelation model in two dimensions which includes both monomer aggregations and bond fluctuations. Our numerical simulation shows that a sol-gel transition occurs when an initial monomer concentration is above a critical concentration. Fractal aggregates grow until the sol-gel transition occurs.
Ohira, Kenji, Sato, Masatoshi, Kohmoto, Mahito   +2 more
openaire   +3 more sources

Structure formation in sugar containing pectin gels – Influence of tartaric acid content (pH) and cooling rate on the gelation of high-methoxylated pectin [PDF]

, 2013
The aim of the study was the application of a recently published method, using structuring parameters calculated from dG′/dt, for the characterisation of the pectin sugar acid gelation process.
Berthold, Almuth, Drusch, Stephan, Einhorn-Stoll, Ulrike, Kastner, Hanna, Kern, Karla, Wilde, R.   +5 more
core   +1 more source