Electrolytes may modify the physical-chemical characteristics of colloidal particle interfaces in suspension, which can favour gel or aggregate formation. The influence of NH4Cl loading on the aggregation and gelation of ...

Electrolytes may modify the physical-chemical characteristics of colloidal particle interfaces in suspension, which can favour gel or aggregate formation. The influence of NH4Cl loading on the aggregation and gelation of ...

Gelation mechanisms of lithium-doped Siloxane-Poly(oxyethylene) (PEO) hybrids containing polymer of two different molecular weight (500 and 1900 g/mol) were investigated through the evolution of the electrical properties ...

Gels of whey protein concentrate (WPC)-gluten were prepared by heating WPC-gluten dispersions (10% whey protein/0-5-10% gluten protein, w/w; pH 3.75 or 4.2). Gels were characterized through solubility assays in different ...

Gelation of fresh (unfrozen) raw surimi-type paste (RS paste) from horse mackerel (T. murphyi) was studied in the presence of κ-carrageenan (0.5, 1, 2% Cκ) and KCl (0.5-2%) as a substitute for NaCl. Gelation was traced by ...

Browning and gelation kinetics of a sheep milk and sucrose model system with 70% total solids (simulating dulce de leche) and the influence of temperature and sucrose content on this process were studied. The Kubelka–Munk ...

The aim of the present work was to analyse the influence of the variables reaction temperature, casein-sucrose ratio and pH, on the kinetic parameters of gelation reactions, the gelation time and the functionality of casein ...

Different gelation times (4, 18, 24 and 48 h) were used for the preparation of silica sol-gel supports and encapsulated Candida rugosa lipase using tetraethoxysilane (TEOS) as precursor. The hydrophobic matrices and ...

The self-assembly of 3–5% (w/w) casein glycomacropeptide (CMP) at room temperature and pH 3–6.5 was determined by dynamic light scattering immediately after pH adjustment and over time, and the rate of gelation at a ...