Results 31 to 40 of about 365,939 (331)
Antioxidants, 2022 The objective of this study was to encapsulate anthocyanins from red onion skins into different biopolymeric matrices as a way to develop powders with multifunctional activities.
Florina Stoica +8 more
doaj +1 more source
Influence of enzymatic and acidic demethoxylation on structure formation in sugar containing citrus pectin gels [PDF]
, 2018 Aim of the present study was to investigate the impact of different demethoxylation methods and the co-occuring side effects on the molecular properties and structure formation in pectin gels.
Drusch, Stephan +2 more
core +1 more source
Gels, 2016 Caffeine (a stimulant) and ethanol (a depressant) may have opposite effects in our body, but under in vitro conditions they can “gel” together. Caffeine, being one of the widely used stimulants, continued to surprise the scientific community with its unprecedented biological, medicinal and physicochemical properties.
Kolehmainen, Erkki, Nonappa, Nonappa
openaire +7 more sources
Synthesis and characterization of a hyper-branched water-soluble β-cyclodextrin polymer
Beilstein Journal of Organic Chemistry, 2014 A new hyper-branched water-soluble polymer was synthesized by reacting β-cyclodextrin with pyromellitic dianhydride beyond the critical conditions that allow the phenomenon of gelation to occur. The molar ratio between the monomers is a crucial parameter
Francesco Trotta +12 more
doaj +1 more source
Теория и практика переработки мяса, 2021 The overview presents the literature data and the results of our own research on prospects of using the chicken eggs as the basis of functional foods. The composition of chicken eggs and their components, characteristics of egg white proteins properties ...
I. L. Stefanova +3 more
doaj +1 more source
Diffusion-induced spontaneous pattern formation on gelation surfaces
, 2006 Although the pattern formation on polymer gels has been considered as a result of the mechanical instability due to the volume phase transition, we found a macroscopic surface pattern formation not caused by the mechanical instability.
Chrambach A. +6 more
core +1 more source
The mechanism and properties of acid-coagulated milk gels [PDF]
Songklanakarin Journal of Science and Technology (SJST), 2005 Acid-coagulated milk products such as fresh acid-coagulated cheese varieties and yogurt areimportant dairy food products. However, little is known regarding the mechanisms involved in gel formation, physical properties of acid gels, and the effects of ...
Chanokphat Phadungath
doaj
Gels, 2023 We provide a method for quantifying the kinetics of gelation in milk acidified with glucono-δ-lactone (GDL) using image analysis techniques, particle image velocimetry (PIV), differential variance analysis (DVA) and differential dynamic microscopy (DDM).
Kento Sekiguchi +2 more
doaj +1 more source
Cogent Food & Agriculture, 2021 The results obtained for the formulated custard products showed evidence of significant (P
T. M. Ikegwu +3 more
doaj +1 more source
Gels, 2023 It is expected that ionic liquids will be used in the future as electrolytes for electric double layer capacitors, but currently microencapsulation with a conductive or porous shell is required for their fabrication.
Kaede Iwasaki, Masayuki Okoshi
doaj +1 more source