✦ LIBER ✦

Structure and rheology of gelatin gels: recent progress

✍ Scribed by Simon B Ross-Murphy

Publisher: Elsevier Science
Year: 1992
Tongue: English
Weight: 667 KB
Volume: 33
Category: Article
ISSN: 0032-3861
DOI: 10.1016/0032-3861(92)91146-s

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Rheology and structure of milk protein g

Rheology and structure of milk protein gels

✍ Ton van Vliet; Catriona M.M. Lakemond; Ronald W. Visschers 📂 Article 📅 2004 🏛 Elsevier Science 🌐 English ⚖ 186 KB

Recent studies on gel formation and rheology of milk gels are reviewed. A distinction is made between gels formed by aggregated casein, gels of dpureT whey proteins and gels in which both casein and whey proteins contribute to their properties. For casein-whey protein mixtures, it has been shown tha

Rheology of gelatin films

✍ Robert A. Castello; Jere E. Goyan 📂 Article 📅 1964 🏛 John Wiley and Sons 🌐 English ⚖ 535 KB

doses. The depressor effect of the esters was similar in cats and rabbits. It could not be blocked by atropine, and it could be reversed by epinephrine. This was indicative that the effect was due to direct smooth muscle relaxation or to the cardiac depression which was quite apparent. To show that

Structure and Rheology of Simulated Gels

Structure and Rheology of Simulated Gels Formed from Aggregated Colloidal Particles

✍ Eric Dickinson 📂 Article 📅 2000 🏛 Elsevier Science 🌐 English ⚖ 753 KB

Soft, elastic, solvent-rich materials made from networks of aggregated colloidal particles are called particle gels. The networks may be regarded as being permanent or transient depending on whether the short-range attractive forces between the particles arise from strong irreversible bonding or wea

Influence of thermal treatments on the s

Influence of thermal treatments on the structure and stability of gelatin gels

✍ Madeleine Djabourov; Pierre Papon 📂 Article 📅 1983 🏛 Elsevier Science 🌐 English ⚖ 598 KB

Mixed gels of gelatin and whey proteins

✍ P Walkenström; A.M Hermansson 📂 Article 📅 1994 🏛 Elsevier Science 🌐 English ⚖ 128 KB

Rheology and sensory texture of biopolym

Rheology and sensory texture of biopolymer gels

✍ E. Allen Foegeding 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 236 KB

Sensory texture perception is based on food structure and the mastication process. Real-time observations of crack growth and rheological measurements have shown different patterns of microstructural fracture. This has allowed for a reductive approach in consolidating a range of gels into characteri