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Effects of the Number of Beating Stages for Whipping Cream and the Mixing Temperature of the Gelatin Sol on the Physical Properties of Bavarian Cream
Bavarian cream gelatin whipped cream mixing viscosity
2009/8/26
The effects on the quality of Bavarian cream of the number of beating stages for whipping cream and the mixing temperature of the gelatin sol were investigated. The maximum stress or viscosity of the ...
Effects of Sodium Chloride on the Sol-Gel Transition of Agar, κ-Carrageenan and Gellan Gum
sodium chloride DSC loss modulus agar κ-carrageenan gellan gum
2009/8/26
The sol-gel transition of agar, κ-carrageenan and gellan gum in the presence of sodium chloride (NaCl) were investigated by thermal and rheological measurements. The G', G" and DSC curves for the agar...
Measurement of Palatal Pressure during Mastication of Various Sol and Gel Foods—Estimation of Hardness of Food Suitable for People with Difficulty Chewing—
palatal pressure tongue mastication sol and gel food texture
2009/8/20
The palatal pressure while eating and swallowing various sol, gel and jelly samples was measured with six transducers embedded in an artificial palate fixed to the human hard palate. Subjects were thr...
Physical Properties and Swallowing Characteristics of a Mixed Gel-Sol Food Based on Grated Yam
mixed gel-sol food grated yam minced food physical properties swallowing characteristics
2009/8/19
The higher the concentration of the sol used in the sample, the higher were the values for the “adhesive energy” and “cohesiveness.” The results of a sensory evaluation of the mixed gel-sol samples re...
