Results 81 to 90 of about 7,958 (213)

Studies in inorgano-organic gels in pinene. Part IV. The kinetics of syneresis of sodium oleate gels in pinene

, 1944
The phenomenon of syneresis exhibited by gels of sodium oleate in pinene has been systematically investigated. The velocity of syneresis increases as (i) temperature is lowered and (ii) concentration is decreased.
Prasad, Mata, Hattiangdi, G. S., Mathur, K. N.   +2 more
core   +1 more source

Effect of Nanoparticles with Different Chemical Nature on the Stability and Rheology of Acrylamide Sodium Acrylate Copolymer/Chromium (III) Acetate Gel for Conformance Control Operations

Nanomaterials, 2019
During enhanced oil recovery (EOR), reservoir heterogeneities and fluids distributions promote preferential flow channels formation. Therefore, different types of gels have been proposed to improve swept efficiency on chemical flooding by plugging high ...
Saray Pérez-Robles, Cristian A. Matute, Jeison R. Lara, Sergio H. Lopera, Farid B. Cortés, Camilo A. Franco   +5 more
doaj   +1 more source

Yogurts Supplemented with Juices from Grapes and Berries

Foods, 2020
Nowadays, there is growing interest for the development of enriched dairy products with phenolic compounds derived from edible sources, mainly due to their safety and potential health benefits.
Dimitra Dimitrellou, Nikoletta Solomakou, Evangelos Kokkinomagoulos, Panagiotis Kandylis   +3 more
doaj   +1 more source

Light-triggered syneresis of a water insoluble peptide-hydrogel effectively removes small molecule waste contaminants.

, 2020
A short peptide based hydrogel exhibits aqueous insolubility, thixotropy and efficient light induced syneresis. Upon irradiation with UV light, the hydrogel shrinks and expells ∼50% of the solvent.

core   +2 more sources

Syneresis rate of cow's, ewe's, and goat's curd. Effect of thermal treatment and ultrafiltration

, 1999
The influences of ultrafiltration (UF), the intensity of heat treatment (70 °C for 5 or 30 min) applied to milk prior to UF processing, and species on the syneresis rate of curd from cow's, ewe's, and goat's milk were analyzed.
Espinoza, Ninfa A., Calvo, Marta M.
core   +1 more source

Rheological, functional properties, and stability of peach puree added with normal and high amylose retrograded starches

CyTA - Journal of Food
Texture-modified foods have become a growing trend in the market and retrograded starch can enhance the rheological properties of foods. This study assessed the effect of adding 10% (w/w) of normal (RNS) or high amylose (RHS) retrograded starches on the ...
Jaime E. Dominguez-Ayala, Guadalupe Méndez-Montealvo, Angel H. Cabrera-Ramírez, Perla Osorio-Diaz, Eduardo Morales-Sanchez, Gonzalo Velazquez   +5 more
doaj   +1 more source

Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics

, 2017
The main aim of this study was to investigate the effects of addition of six different prebiotic compounds (inulin, lactulose, lactitol, Hi-maize, maltodextrin and β-glucan) on syneresis, sensory attributes and rheological characteristics (elastic ...
Somayeh Heydari, Koushki, Mohammad Reza, Amiri-Rigi, Atefeh, Heydari, Somayeh, Mortazavian, Amir Mohammad, Atefeh Amiri-Rigi, Mohammad Reza Ehsani, Mohammadifar, Mohammad Amin, Mohammad Amin Mohammadifar, Ehsani, Mohammad Reza, Mohammad Reza Koushki, Nasim Khorshidian, Amir Mohammad Mortazavian, Khorshidian, Nasim   +13 more
core   +1 more source

The Quality of Yoghurt Fortification Tuna Fishbone (Thunnus sp.) Nanocalcium: Physicochemistry and Microstructure

Jurnal Ilmu dan Teknologi Hasil Ternak
Calcium is very important mineral for human body. Fortification of natural calcium source into yoghurt can be a way to provide calcium requirement. Fortification nanocalcium into yoghurt also can increase bioavailability of calcium.
Berliana Shodiq, Umi Lailasari, Dimas Teguh Prasetiyo, Ridho Pambudi, Muhammad Alfan Nurdin   +4 more
doaj   +1 more source

Whey Valorization in Functional Jellies: A Nutritional and Technological Approach

Foods
The purpose of this paper is to evaluate the nutritional, functional, and technological potential of whey resulting as a by-product in the dairy industry, as such or mixed with berries (blueberries, strawberries, and raspberries) to obtain healthy ...
Diana Fluerasu (Bălțatu), Monica Negrea, Christine Neagu, Sylvestre Dossa, Călin Jianu, Dacian Lalescu, Adina Berbecea, Liliana Cseh, Ileana Cocan, Corina Misca, Mariana Suba, Vlad Muresan, Anda Tanislav, Ersilia Alexa   +13 more
doaj   +1 more source

A Comparative Study of the Syneresis of Yam Starches and other Modified Starches

, 2004
The syneresis of starch gels from 19 yam cultivars (belonging to 4 Dioscorea species and complex of species) and 5 modified starches were studied during refrigeration (4°C) and freezing (-20°C). Syneresis of starch gels evolved on refrigeration at the
Tetchi, F. A., Dufour, D., Kamenan, A., Amani, N. G.   +3 more
core   +1 more source