Dispersion and gelation properties of alumina systems with Isobam assisted by dicarboxylic acids
Sign Up to like & getrecommendations! Published in 2019 at "Ceramics International"
DOI: 10.1016/j.ceramint.2019.03.084
Abstract: Abstract Isobam, a copolymer of isobutylene and maleic anhydride, is a newly developed gelling agent for ceramic colloidal forming. However, the Isobam system exposes a weakness of high viscosity when solids loading exceeds 54 vol%. Suitable… read more here.
Keywords: isobam assisted; dicarboxylic acids; gelation; gelation properties ... See more keywords
Effect of high intensity ultrasound on the gelation properties of wooden breast meat with different NaCl contents.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.129031
Abstract: The current study was conducted to investigate the effect of different high intensity ultrasound (HIU) amplitudes on the gelation properties of wooden breast (WB) meat batter prepared with 1% and 2% NaCl. Results indicated that… read more here.
Keywords: properties wooden; high intensity; intensity ultrasound; hiu ... See more keywords
Effect of κ-carrageenan on the gelation properties of oyster protein.
Sign Up to like & getrecommendations! Published in 2022 at "Food chemistry"
DOI: 10.1016/j.foodchem.2022.132329
Abstract: Proteins and polysaccharides commonly coexist in the food system, forming complexes and coacervates to make tailor-made food. In this study, the effects of κ-carrageenan on the rheological behavior, network structure, textures, and molecular force of… read more here.
Keywords: gelation; oyster protein; gelation properties; effect carrageenan ... See more keywords
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.01.006
Abstract: Abstract The effects of different concentrations (0, 0.05, 0.25, and 1.25 mM) of rosmarinic acid (RosA) on the gelling characterization of porcine myofibrillar protein (MP) were evaluated. Supplementation of RosA significantly decreased the contents of α-helix… read more here.
Keywords: protein; protein gelation; gelation properties; rosa ... See more keywords
The gelation properties of tara gum blended with κ-carrageenan or xanthan
Sign Up to like & getrecommendations! Published in 2017 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2017.11.018
Abstract: Abstract The gelation properties and structure characteristics of tara gum blended with κ-carrageenan or xanthan were respectively investigated by texture analysis, dynamic rheology and morphological observation. Results indicated that tara gum, a non-gelling polysaccharide, could… read more here.
Keywords: carrageenan; gum; xanthan; tara gum ... See more keywords
Gelation properties of calcium-inulin gels
Sign Up to like & getrecommendations! Published in 2019 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2019.105239
Abstract: Abstract Inulin is a prebiotic ingredient that is being increasingly used in food formulations as fat replacer. The present manuscript focuses on the formation of gels formed from inulin aqueous dispersions, observing the effect of… read more here.
Keywords: gelation; gelation properties; inulin gels; properties calcium ... See more keywords
Combination of high-pressure homogenization and ultrasound improves physiochemical, interfacial and gelation properties of whey protein isolate
Sign Up to like & getrecommendations! Published in 2020 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2020.102450
Abstract: Abstract The main purpose of this work was to investigate the influence of high-pressure homogenization (HPH, 60, 90, and 120 MPa, three cycles) combined with ultrasound (US, 120, 360, and 600 W, 30 min) on the physiochemical, interfacial,… read more here.
Keywords: 120 mpa; pressure homogenization; high pressure; physiochemical interfacial ... See more keywords
Technological strategies to improve gelation properties of legume proteins with the focus on lupin
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102634
Abstract: Abstract There is a growing demand for plant protein due to the increasing number of consumers looking for healthier food options. Protein from the legume seed lupin is a viable plant protein source due its… read more here.
Keywords: gelation; gelation properties; legume proteins; improve gelation ... See more keywords
Synthesis, liquid crystalline and gelation properties of 4-semifluoroalkoxybiphenyl derivatives
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Fluorine Chemistry"
DOI: 10.1016/j.jfluchem.2019.109348
Abstract: Abstract 4-Semifluoroalkoxybiphenyl derivatives 1 and 2(n) (n = 4–6, 8 and 10) were designed, synthesized and their physic-chemical properties were examined. The effects of chemical structure on liquid crystalline and gelation properties were investigated. The clear point… read more here.
Keywords: semifluoroalkoxybiphenyl derivatives; gelation; liquid crystalline; gelation properties ... See more keywords
Gelation properties of various long chain amidoamines: Prediction of solvent gelation via machine learning using Hansen solubility parameters
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Molecular Liquids"
DOI: 10.1016/j.molliq.2020.112587
Abstract: Abstract Four new amphiphilic long chain amidoamine derivatives displaying different structure variations are synthesized and tested in 27 liquids and compared to the study of two similar molecules already reported in the literature. In many… read more here.
Keywords: chain; gelation; machine learning; via machine ... See more keywords
Photocurrent and Gelation Properties of Polyphenol-Modified Titanium-Oxo Compounds.
Sign Up to like & getrecommendations! Published in 2022 at "Inorganic chemistry"
DOI: 10.1021/acs.inorgchem.2c02086
Abstract: Organic-inorganic hybrid metal-polyphenols as stable structural modules have gained extensive interest due to their diverse applications. However, titanium-oxo compounds (TOCs) with large molecular polyphenols have been less explored, and they were expected to be different… read more here.
Keywords: tio2 electrode; titanium oxo; mesc; gelation properties ... See more keywords