Results 71 to 80 of about 7,958 (213)
Analysis of Syneresis Rate of Agar Gel(Syneresis Phenomena of Foods Part 1).
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1996 寒天ゲルおよびその蔗糖添加ゲルについて,離漿量および動的粘弾性を測定し,以下の結果が得られた.1. 各試料とも保持時間に対して離漿量は単調に増加し,保持時間40時間以上でほぼ平衡離漿量に達すると考えられる.2. 離漿現象はM=kt/(1+kt),あるいは離漿速度dM/dt=k(1-M)2で表すことができる.ここでM=m/m∞(m∞:平衡離漿量,m:保持時間tにおける離漿量).kは離漿速度定数である.3. 寒天濃度が増すと平衡離漿量およびkは増加するが,蔗糖添加濃度が増すと平衡離漿量は減少し,kは減少傾向にあった.4.
NAGASAKA, Keiko, TANEYA, Shin'ichi
openaire +2 more sources
The Effect of Residual Protein and Fiber on Pea Starch Gels
Starch - Stärke, Volume 78, Issue 10, October 2026.The study investigates how residual protein and fiber affect the heating and gelation behavior of pea starch. Small residual amounts influence water binding, swelling power, solubility, and pasting properties, as well as gel strength and syneresis.
Tim Terstegen +2 more
wiley +1 more source
The Effect Of Sucrose On Unfrozen Water And Syneresis Of Acidified Sodium Caseinate-xanthan Gels.
, 2015 The influence of the ingredients of acidified Na caseinate-xanthan-sucrose gels on thermophysical properties and syneresis of the gels was studied. Sucrose concentration affected all of the gel equilibrium properties and the rate of syneresis.
Braga, A L M, Cunha, R L
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Syneresis of Colloidal Gels: Endogenous Stress and Interfacial Mobility Drive Compaction
, 2020 Colloidal gels may experience syneresis, an increase in volume fraction through expulsion of the continuous phase. This poroelastic process occurs when adhesion to the container is weak compared to endogenous stresses which develop during gelation.
Kodger, T.E., van der Gucht, J., Wu, Q.
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Journal of Food Science, Volume 91, Issue 10, October 2026.ABSTRACT Ceratonia siliqua L. (C. siliqua), commonly known as the carob tree, is an evergreen species of the Fabaceae family native to the Mediterranean basin and increasingly cultivated worldwide. Traditionally valued as animal feed and a natural sweetener, it has recently gained recognition as a multifunctional plant resource with nutritional ...
Anis Ben Hsouna +16 more
wiley +1 more source
Phytochemicals and syneresis of osmo‐dried mulberry incorporated yoghurt
, 2018 The research was aimed to study the effect of the addition of Osmo‐air‐dried mulberry (TSS 29.33%) in yoghurt on syneresis and a bioactive component of yoghurt.
Karki, Tika B +5 more
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, 2004 A review. Gels formed from milk by renneting or acidification under quiescent conditions may subsequently show syneresis, i.e., expel liq. (whey), because the gel (curd) contracts.
Dejmek, Petr, Walstra, P
core
Sedimentology, Volume 73, Issue 6, Page 2246-2280, October 2026.ABSTRACT Filamentous, anastomosing spar‐filled networks in Phanerozoic carbonates have been interpreted as the mineralised remains of keratose (non‐spiculate) sponges, yet their recognition remains contested because fabrics of broadly similar appearance may arise from microbial, diagenetic or physical processes. This study combines direct fossil–modern
Jeong‐Hyun Lee +2 more
wiley +1 more source
Syneresis of rennet-induced milk gels as influenced by cheesemaking parameters [PDF]
, 1988 The syneresis behaviour of rennet-induced skimmilk gels was studied at closely controlled conditions. The origin of the endogenous syneresis pressure and changes therein and in the permeability of the gel during syneresis are discussed.
van den Bijgaart, H.J.C.M. +1 more
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AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 247-261, September 2026.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 more
wiley +1 more source