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Structural Characteristics of Protein Gels as Determined by an Ultrasound Imaging Technique

โœ Scribed by J.C. ACTON; D.L. CLAY; K.E. ROBINSON; R.L. DICK; W.C. ACTON

Book ID
108811459
Publisher
Institute of Food Technologists
Year
1986
Tongue
English
Weight
353 KB
Volume
51
Category
Article
ISSN
0022-1147

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## Abstract Silica gels were preparated from fixed proportion mixtures of tetraethoxysilane, water and hydrocloric acid, using either ultrasound stimulation (US) or conventional method (CO) in the hydrolysis step of the process. Wet gels were obtained with the same silica volume concentration and d