Results 151 to 160 of about 1,245,116 (190)

Characterization and Gelling Potential of Macroalgae Extracts Obtained Through Eco-Friendly Technologies for Food-Grade Gelled Matrices. [PDF]

Gels
Vinagre F, Alegria MJ, Ferreira AS, Nunes C, Nunes MC, Raymundo A.   +5 more
europepmc   +1 more source

Robust Self-Healing Metallo-Supergels of Folic Acid: Potential Sustainable Gelator for Oilfield Applications. [PDF]

Chemistry
Marzabad MA, Chattopadhyay S, Hietala S, Nonappa N, Marek R, Jurček O.   +5 more
europepmc   +1 more source

Effect of Large Yellow Croaker By-Products on Physical Properties and Thermal Gelling Properties Changes in Reconstituted Surimi Gel. [PDF]

Foods
Zhou F, Wu F, Ren X, Guo J, Wang X.
europepmc   +1 more source

Multiscale Characterization of Rice Starch Gelation and Retrogradation Modified by Soybean Residue (Okara) and Extracted Dietary Fiber Using Rheology, Synchrotron Wide-Angle X-Ray Scattering (WAXS), and Fourier Transform Infrared (FTIR) Spectroscopy. [PDF]

Foods
Aussanasuwannakul A, Singkammo S.
europepmc   +1 more source

White Spot Lesion Treatment Options: A Systematic Review of Different Techniques for Masking These Lesions. [PDF]

Gels
Lamorgese M, Veiga N, Correia MJ, Gomes ATPC, Lopes S, Lopes-Rocha L, Fidalgo-Pereira R, Lopes PC.   +7 more
europepmc   +1 more source

Development of low-calorie gels from sunflower pectin extracted by the assistance of ultrasound.

Lebensm Wiss Technol
Muñoz-Almagro N, Wilde PJ, Montilla A, Villamiel M.   +3 more
europepmc   +1 more source

Development of Edible Carbohydrate-Protein Sports Gels to Optimize the Muscle Glycogen Re-Synthesis. [PDF]

Gels
Verma V, Gill V, Kumar A, Singh SP.
europepmc   +1 more source

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To Gel or Not To Gel?

SPE Annual Technical Conference and Exhibition, 2009
Abstract Since its commercialization in 1949, hydraulic stimulation has been used on thousands of wells worldwide to increase hydrocarbon production. There are some areas where hydrocarbon production would not be economically viable without this process.
Richard James Curtice, Melanie Lynn Paterniti, Wendell De Jesus Salas   +2 more
openaire   +2 more sources

Gels

2021
Among colloids, gels have been used for changing the consistency of solutions and also for differently releasing the compounds dissolved in the liquid making up their liquid phase, giving new flavour perceptions. The importance of gels is based on the fact that their liquid phase can dissolve bioactive compounds, i.e., compounds that can interact with ...
openaire   +2 more sources