Results 171 to 180 of about 7,958 (213)

Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures

Journal of Food Engineering, 2011
Gellan, agar and their mixed gels at an equal proportion of both were subjected to uniaxial compression to determine the textural attributes including fracture characteristics, opacity and syneresis.
Suvendu Bhattacharya
exaly   +2 more sources

Syneresis in Gels of Highly Ferulated Arabinoxylans: Characterization of Covalent Cross-Linking, Rheology, and Microstructure

Polymers, 2017
Arabinoxylans (AXs) with high ferulic acid (FA) content (7.18 µg/mg AXs) were cross-linked using laccase. Storage (G’) modulus of AX solutions at 1% (AX-1) and 2% (AX-2) (w/v) registered maximum values of 409 Pa and 889 Pa at 180 min and 83 min ...
Francisco Brown, Ana M. Morales-Burgos, Yolanda López-Franco   +2 more
exaly   +2 more sources

Properties of acid casein gels made by acidification with glucono-δ-lactone. 2. Syneresis, permeability and microstructural properties

International Dairy Journal, 1997
Syneresis of casein gels made by acidification with glucono-δ-lactone (GDL) was studied in relation to gel structure as derived from permeametry and confocal scanning laser microscopy (CSLM).
Ton Van Vliet, P Walstra, J A Lucey
exaly   +1 more source

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The Syneresis of Curd

1993
Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, i.e. expel liquid (whey), because the gel (curd) contracts. Under quiescent conditions, a rennet-induced gel may lose two thirds of its volume, and up to 90% or even more, if external pressure is applied.
openaire   +2 more sources

Mathematical modelling of syneresis of cheese curd

Mathematics and Computers in Simulation, 2004
The authors deal with a one-dimensional syneresis problem and develops basic mathematical model. The model is simple, yet it identities accurately the physical properties that come into play and that are needed in a three-dimensional model. Moreover the authors describe an experimental realization of this model.
Engelbert Tijskens, Josse De Baerdemaeker   +1 more
openaire   +1 more source

Syneresis

2016
absent
Lortal, Sylvie, Garric, Gilles
openaire   +1 more source

A microassay for the syneresis of cheese curd

Journal of Dairy Research, 1984
SummaryA micro scale syneresis assay, using the natural optical density of the whey released as a trace, is reported. This assay is suitable for use with raw, reconstituted skim-milk (RSM) or artificial milk. Using RSM the reproducibility and accuracy of the method compared favourably with larger scale laboratory assays.
Martin J. Pearse, Antony G. Mackinlay, Robert J. Hall, Peter M. Linklater   +3 more
openaire   +1 more source

Syneresis and its possible role in cataractogenesis

Experimental Eye Research, 1979
Abstract Theoretical calculations were performed to assess the relative contribution to turbidity of changes in the refractive index as compared to changes in the aggregate size. It was found that while the size contribution depends on the physical model adopted, the contribution of refractive index fluctuation amplitude is model independent.
openaire   +2 more sources

Mechanics of syneresis I. Theory

Journal of Non-Crystalline Solids, 1989
Abstract Syneresis is spontaneous contraction of a gel, accompanied by expulsion of liquid from the pores. This occurs even if evaporation is prevented and the gel is immersed in liquid. In this paper, the rate of contraction is shown to be dependent on the size of the gel, because the small pores resist flow of liquid out of the gel.
openaire   +1 more source

Controlling Syneresis of Hydrogels Using Organic Salts

Angewandte Chemie - International Edition, 2022
Dave J. Adams, Bart Dietrich, Santanu Panja   +2 more
exaly