نتائج البحث

CEMENT BASED TILE ADHESIVE DRY MIX COMPOSITIONS CONTAINING CROSSLINKED CELLULOSE ETHERS FOR MORTARS WITH ENHANCED GEL STRENGTH

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Microwave and conduction combined heating method for improving gel strength of surimi products

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Combined impact of freezing and soaking times on different cowpea varieties' flour functionality and resultant gel strength, sensory and product yield of moi-moi

• Authors : Ikechukwu O. Amagwula; Chijioke M. Osuji; Gloria C. Omeire

Subjects: vigna unguiculata; functionality; freezing

• Source: AIMS Agriculture and Food, Vol 7, Iss 4, Pp 762-776 (2022)

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Changes in advanced protein structure during dense phase carbon dioxide induced gel formation in golden pompano surimi correlate with gel strength

• Authors : Weiwen Duan; Hui Qiu; Kyi Kyi Htwe

Subjects: surimi processing; dense phase carbon dioxide; protein structure

• Source: Frontiers in Sustainable Food Systems, Vol 7 (2023)

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油基钻井液提切剂研究现状与发展趋势.

• Authors : 黄宁¹ ; 吕开河¹ ; 孙金声^1,2

• Source: Drilling Fluid & Completion Fluid. Jul2022, Vol. 39 Issue 4, p397-405. 9p.

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HEAT COAGULATION GEL STRENGTH REGULATING AGENT FOR EGG WHITE PROTEIN

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Borehole fluid gel strength measurement

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Correlation between Water Characteristics and Gel Strength in the Gel Formation of Golden Pompano Surimi Induced by Dense Phase Carbon Dioxide

• Authors : Weiwen Duan; Hui Qiu; Kyi Kyi Htwe

Subjects: golden pompano; surimi processing; dense phase carbon dioxide

• Source: Foods, Vol 12, Iss 5, p 1090 (2023)

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Seasonal variation of carrageenan yield, gel strength and viscosity in Sarcopeltis (ex Gigartina) skottsbergii from Southern Chile.

• Authors : Westermeier, Renato¹ (AUTHOR) ; González, Carmen¹ (AUTHOR); Murúa, Pedro^1,2 (AUTHOR)

• Source: Phycological Research. Jan2022, Vol. 70 Issue 1, p42-49. 8p.

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Effects of Cathepsins on Gel Strength and Water-Holding Capacity of Myofibrillar Protein Gels from Bighead Carp (Aristichthys nobilis) under a Hydroxyl Radical-Generation Oxidizing System

• Authors : Han Lu; Yunhong Liang; Xiangmei Zhang

Subjects: bighead carp; cathepsins; gel strength

• Source: Foods, Vol 11, Iss 3, p 330 (2022)

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