Results 161 to 170 of about 7,958 (213)

Non-covalent interactions between whey protein isolate and taxifolin and their potential application in yogurt. [PDF]

Food Chem X
Bao C, Yan M, Li F, Jiang L, Zhang T.
europepmc   +1 more source

Potential of Homopolysaccharide-Producing Starter Cultures in the Fermentation of Coconut Yoghurt Alternatives Enriched with Pea Protein Isolate. [PDF]

Foods
Libberecht S, Ristevska M, Gibis M, Loeffler M.   +3 more
europepmc   +1 more source

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Syneresis in agar hydrogels

International Journal of Biological Macromolecules, 2010
Agar hydrogels exhibit syneresis which creates internal osmotic stress on the physical network. It was observed that such a stress gives rise to characteristic pulsating modes (breathing modes). Experiments carried over a period of 60-day revealed that the network deformations grew monotonously when the solvent released by syneresis was removed ...
Himadri B. Bohidar, H B Bohidar, Anita Saxena   +2 more
exaly   +3 more sources

Syneresis in Silica Gel

MRS Proceedings, 1988
ABSTRACTThe driving force for syneresis is generally attributed to the same chemical reactions that produce gelation, but it has also been proposed that shrinkage could be driven by interracial energy. The latter possibility is explored and discounted. The kinetics of syneresis depend on the driving force, the mobility of the gel network, and the rate ...
George W. Scherer
openaire   +2 more sources

Characterization of syneresis phenomena in stirred acid milk gel using low frequency nuclear magnetic resonance on hydrogen and image analyses

Food Hydrocolloids, 2020
Water retention is an important quality attribute for yogurt. Classically, stirred yogurt water retention is investigated using induced syneresis measurement (centrifugation), which does not characterize spontaneous syneresis.
Sylvie Turgeon, Audrey Gilbert
exaly   +2 more sources

Computer Vision and Color Measurement Techniques for Inline Monitoring of Cheese Curd Syneresis

Journal of Dairy Science, 2007
Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements.
Manuel Castillo, Donal J O'Callaghan, Colm O’Donnell   +2 more
exaly   +2 more sources

The Syneresis of Rennet-Coagulated Curd

, 2017
Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, that is, expel liquid (whey) because the gel (curd) contracts.
Colette C. Fagan, Donal J. O’Callaghan, Maria J. Mateo, Petr Dejmek   +3 more
openaire   +2 more sources

Syneresis and rheological behaviors of set yogurt containing green tea and green coffee powders

Journal of Dairy Science, 2017
This study aimed to investigate the effect of added green coffee powder (GCP) and green tea powder (GTP) on syneresis behavior and consistency of set yogurts. Adding GCP (1 or 2%) decreased syneresis rate.
Burçe Ataç Moğol, Vural Gökmen
exaly   +2 more sources

Experimental Vitreous Syneresis

Archives of Ophthalmology, 1985
Perfluoropropane gas was injected into the vitreous body of a primate eye. Clinical and morphologic studies revealed that the gas bubble created a large cavity within the vitreous. The cavity that subsequently filled with viscous liquid was completely enveloped by vitreous gel, thus simulating the clinical condition known as vitreous syneresis.
B, Miller, H, Miller, S J, Ryan
openaire   +2 more sources