Gelatin production from Turkey (Meleagris gallopavo) skin as a new source: From waste to a sustainable food gelling agent.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12630
Abstract: BACKGROUND Turkey skin, a byproduct of poultry processing, contains a significant amount of collagen that might be used to make non-mammal gelatin. However, gelatin production from turkey skin has not yet been investigated. The purpose… read more here.
Keywords: turkey; gelatin production; gel strength; production turkey ... See more keywords
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2016.12.011
Abstract: A systematic study was made of the gelation of low methoxyl pectin (LMP) using mathematical models of the effects of pH, and Ca2+, sucrose, and pectin concentrations. When [Ca2+] was 16–88 mg/g, the mathematical model of… read more here.
Keywords: concentration; pectin; mathematical model; gel strength ... See more keywords
Strength, fracture and compression properties of gelatins by a new 3D printed tool
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.05.016
Abstract: A new test has been developed to determine gel strength and, at the same time, fracture and compression parameters. By using an especially designed probe and standard gelatin gels, we have set up a method… read more here.
Keywords: strength; fracture compression; tool; gel strength ... See more keywords
Experimental research of high strength thermally stable organic composite polymer gel
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Molecular Liquids"
DOI: 10.1016/j.molliq.2018.04.146
Abstract: Abstract Polymer gel has been successfully applied for enhanced oil recovery (EOR) in heterogeneous reservoirs. A novel composite polymer gel was developed based on amphiphilic polymer, resorsinol/hexamethylenetetramine, silica dioxide (SiO2) and surfactant under the conditions… read more here.
Keywords: gel strength; polymer; gel; polymer gel ... See more keywords
Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12051090
Abstract: The relationship between the gel quality of golden pompano surimi treated with dense phase carbon dioxide (DPCD) and changes in water characteristics was evaluated. Low-field nuclear magnetic resonance (LF-NMR) and nuclear magnetic resonance imaging were… read more here.
Keywords: strength; gel strength; water; surimi ... See more keywords
Functional Characteristics of Ultraviolet-Irradiated Tilapia Fish Skin Gelatin
Sign Up to like & getrecommendations! Published in 2019 at "Molecules"
DOI: 10.3390/molecules24020254
Abstract: Studies were undertaken to investigate the effects of ultraviolet (UV) irradiation on the gel strength, color, thermal properties, protein molecular masses, and functional groups of commercially available fish gelatin samples. Commercially available tilapia skin gelatin… read more here.
Keywords: irradiation; gel strength; spectroscopy; gelatin ... See more keywords
The Influence of Monomer Composition and Surface-CrossLinking Condition on Biodegradation and Gel Strength of Super Absorbent Polymer
Sign Up to like & getrecommendations! Published in 2021 at "Polymers"
DOI: 10.3390/polym13040663
Abstract: In this study, a superabsorbent polymer (SAP) comprising poly (IA-co-cellulose-co-VSA-co-AA; ICVA) core-SAP (CSAP) was synthesized through radical polymerization using itaconic acid (IA), acrylic acid (AA), cellulose, and vinyl sulfonic acid (VSA) as monomers. The absorption… read more here.
Keywords: surface crosslinking; polymer; surface; gel strength ... See more keywords