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Enhances gel strength without significantly increasing viscosity.
Because the crosslink density of hydrogels is related to the swelling ratio, the crosslinker content, the structure of crosslinker and the gel preparation concentration, it can be concluded that the gel strength can be improved by the crosslink density and the type of the crosslinker used in the preparation.
The gel strength of the experimental surimi and surimi made by the plant from the same lot of fish 10 h earlier are shown in Table 3.
It has improved gel strength of up to 500 g to 600 g per squared centimeter; better flavor (no hen off-flavor); and a nice opaque white color, we're told.
In addition to differences in gel strength, the most relevant effect caused by the pre-treatment of the whey protein is shown by the amount of iron that can be entrapped in each protein.
1]), respectively, but resulted in an enhanced gel strength by as much as 21-35% above that of the corresponding SAP as a control [34].
Comparing pork leg surimi made by different washing times, no significant differences in pH, breaking force and gel strength were observed.
During this time, the LFRA has become recognised as the standard for Gelatin Bloom testing and is a cost-effective method for evaluation gel strength.
Once in place, it had to have, and maintain over an extended period, adequate gel strength to create a seal at subsea pressure and temperature conditions.
These characteristics determine many important properties in practical work, such as rheological behaviour (viscosity, gel strength, etc.
Maximum breaking force, deformation and gel strength were reached after the gel had been set at 40 C for 90 minutes or 120 minutes.