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Beeswax Organogels: Influence Of Gelator Concentration And Oil Type In The Gelation Process
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Beeswax Organogels: Influence Of Gelator Concentration And Oil Type In The Gelation Process
(Elsevier Science BVAmsterdam, 2016)
Gel transition of depletion flocculated emulsions
(Elsevier Science, 2003-03)
The gel transition of depletion flocculated oil-in-water emulsions is analyzed as a function of the strength of the droplet–droplet interaction. The critical volume fraction for gelation has been found to decrease exponentially ...
Viscoelasticity of frozen/thawed egg yolk
(Wiley-Blackwell, 1997-05-01)
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen ...
Viscoelasticity of frozen/thawed egg yolk
(Wiley-Blackwell, 1997-05-01)
Dynamic rheological measurements indicate that the gel formed during freezing is based on physical aggregation rather than chemical binding, with a nonhomogeneous structure. The gelation was highly dependent on frozen ...
EMULSIFIED MILKFAT EFFECTS ON RHEOLOGY OF ACID-INDUCED MILK GELS
(INST FOOD TECHNOLOGISTS, 1991)
Reconstituted skim milk formed by a gel by acidification to < pH 5.2 and heating to 60-degrees-C. The gel compressive stress (sigma-c) was influenced by the heating process, increased with milk-nonfat-solids (MNFS) and ...
Whey Protein/Arabic Gum Gels Formed by Chemical or Physical Gelation Process
(SpringerNew YorkEUA, 2009)
The influence of gelation rate on the physical properties/structure of salt-induced gels of soy protein isolate-gellan gum
(Elsevier Sci LtdOxfordInglaterra, 2011)