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Syneresis Behavior of Polymer Gels Aged in Different Brines from Gelants
Gels, 2022 Gel syneresis is a common problem in gel treatment for oil recovery applications. In this study, a stable gel was prepared in a soft brine by using a water-soluble phenolic resin as a crosslinker, nanoparticles as a stabilizer, and partially hydrolyzed ...
Hongbin Guo
exaly +3 more sources
Morphological, textural analysis and freeze-thaw stability of starches from legume grow in Cameroon [PDF]
Brazilian Journal of Biology, 2023 Starches from some legume grown in Cameroon were evaluated for their granule structure and size, turbidity, firmness and gel strength, thermal and freeze-thaw properties. Amylose contents were in the range of 26.21%–44.85%.
V. T. N. SAHO, Y. N. NJINTANG
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Influence of selected factors on induced syneresis [PDF]
Journal of Agricultural Sciences (Belgrade), 2004 Syneresis is the process of whey separation induced by gel contraction resulting in rearranging or restructuring of casein matrix formed during enzymatic coagulation. Numerous factors can influence the process of syneresis.
Jovanović Snežana T. +2 more
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Effects of Adding Concentrated Protein of Bitter Orange Seed on Physical, Chemical and Sensory Properties of Set-Type Yogurt [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2021 Yogurt is one of the most popular and widely consumed dairy products that it is very important in people's food basket. Thus, the modification and improvement of its technological and nutritional properties has a special place.
Sheyda Tavakoli, Mohsen Mokhtarian
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Dairy, 2023 In this work stirred yogurts were produced using a technical scale pilot in which the cooling step was processed using either a tubular (THX; low shear) or a plate (PHX, high shear) heat exchanger.
Noémie Lussier +3 more
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Effect of Calcium Compound Type and Dosage on the Properties of Acid Rennet Goat’s Milk Gels
Molecules, 2021 The aim of this study was to determine the effect of adding calcium compounds to processed goat’s milk, and on the properties of acid rennet goat’s milk gels, which are a middle product obtained in the manufacture of acid rennet cheese. The properties of
Małgorzata Pawlos +2 more
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Agronomía Colombiana, 2023 Fermented soybean beverages are an alternative for improving intestinal health, and fermentation reduces the anti-nutritional factors of this legume. However, they do show high syneresis and low viscosity.
Julian David Rodriguez-Ruiz +2 more
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Influența fructelor asupra proprietăților organoleptice ale iaurtului din lapte de capră și vacă
Agricultural Science, 2022 The objectives of this study were to analyze the yogurt processed from a mixture of goat and cow milk (series I) and goat milk (series II) with the addition of fruit puree of black chokeberries (Aronia melanocarpa), raspberries (Rubus idaeus) and ...
Tatiana CUȘMENCO
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Food Technology and Biotechnology, 2019 This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation.
Ante Rako +2 more
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Syneresis investigations of lacto-fermented sodium caseinate in a mixed model system
BMC Biotechnology, 2019 Background The textural characteristics of fermented dairy products are important quality parameters that play a major role in their stability and consumer’s acceptance.
Soumaya El Bouchikhi +4 more
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