Results 11 to 20 of about 7,958 (213)
Controlling Syneresis of Hydrogels Using Organic Salts [PDF]
Angewandte Chemie, 2021 AbstractSupramolecular hydrogels can spontaneously undergo syneresis through fibre–fibre interactions and expel significant amounts of water upon aging. In this process, the hydrophobicity of fibres which regulates the 3D‐rearrangement of the self‐assembled structures during syneresis is important.
Panja, Santanu +2 more
openaire +6 more sources
On the syneresis of an OPV functionalised dipeptide hydrogel [PDF]
Soft Matter, 2016 Contraction of a low molecular weight gel is not simply an effect of pH or charges on the gel fibre surface, but is related to the 3D arrangement of the self-assembled fibres in the gel network.
Castilla, Ana M. +6 more
openaire +7 more sources
Syneresis and delayed detachment in agar plates [PDF]
Soft Matter, 2015 Gels in agar plates often lose contact with the dish sidewall as a result of syneresis and water evaporation. We rationalize such delayed and sudden detachment by means of direct observations and speckle correlation spectroscopy.
Thibaut, Divoux +2 more
openaire +5 more sources
The Study on Gelatine Addition to Acidity, pH, Water Holding Capacity and Syneresis of Yogurt [PDF]
Jurnal Ilmu dan Teknologi Hasil Ternak, 2012 The objective of this study to find out the effect of gelatine addition as a stabilizer on acidity, pH, water holding capacity, and syneresis of yogurt.
Manik Eirry Sawitri +2 more
doaj +1 more source
Starch Selection in Sweet Food Systems: A Texture-Driven Framework Across Confectionery and Dessert Matrices. [PDF]
J Texture StudStarch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Pournemati N +3 more
europepmc +2 more sources
Yoghurt Syneresis with Addition of Agar as Stabilizer [PDF]
, 2021 Yogurt quality is greatly influenced by many factors, including incubation time, incubation temperature, or addition of stabilizer. Agar is a type of hydrocolloid which can be used as a stabilizer ingredient in food product, because can function as ...
Murpiningrum, Endah +2 more
core +1 more source
Review on Gelling and Foaming Agents in Food: Mechanism and Applications. [PDF]
Food Sci NutrA comprehensive Graphical Abstract to visualize how different food additives act as gelling and foaming agents. It emphasizes their shared origin as hydrocolloids or proteins but distinct operational mechanisms that transform food materials. The diagram provides a clear path from molecular structure and interaction principles to the specific macro ...
Kassa MG +3 more
europepmc +2 more sources
EFFECT OF FROZEN STORAGE ON THE MICROBIOLOGICAL AND TECHNOLOGICAL PROPERTIES OF BUFFALO’S MILK [PDF]
Journal of Food and Dairy Sciences, 2010 Properties of whole, skimmed, raw, pasteurized, and UF concentrated buffalo milk samples during prolonged frozen storage up to 12 weeks at temperature (-22±2°C) were studied.
M. Abo el Naga, L. Hamzawi, Z. Hassan
doaj +1 more source
Journal of Education, Health and Sport, 2021 Introduction. Physico-chemical peculiarities of processes of preparation and aging of colloidal carriers (gels) based on carboxymethylcellulose (CMC) for medical preparations which are planned to be used as a treatment for burn wounds are considered in ...
Marina M. Mishina +3 more
doaj +1 more source
Temas Agrarios, 2014 A growing body of evidence suggests that regular consumption of cocoa products or the use of active ingredients as therapeutic agents could favorably influence the fight against disease such as atherosclerosis, carcinogenic processes, cholesterol etc ...
Ricardo A. Parra
doaj +1 more source