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Effect of Stepwise Blanching and Calcium Chloride Solution on Texture and Structural Properties of Jalapeño Peppers in Brine
texture calcium microscopy blanching brine jalapeñ o pepper
2010/3/24
Jalapeño peppers incur texture changes during thermal processing due to loss of turgor pressure, tissue softening, and pectin solubility in the cell wall, which affects their quality and accept...
Physicochemical Properties of Silk Fibroin after Solubilization Using Calcium Chloride with or without Ethanol
Fibroin gelation calcium chloride
2009/6/10
To elucidate the physicochemical properties of silk protein, we studied the effects of calcium chloride and ethanol on the gelation of fibroin. Fibroin was treated with 5.0M calcium chloride in water ...
Aggregation Induced by Calcium Chloride and Subsequent Thermal Gelation of Whey Protein Isolate
whey proteins aggregation gelation calcium
2008/3/28
The aggregation of whey proteins that was induced by CaCl2 was investigated by measuring turbidity and aggregate size. The effect of the aggregation on thermal gelation was determined by measuring gel...
Okara is a by-product of tofu and soybean protein production. Okara contains 80-85% moisture. The dehydration of okara is very difficult with the conventional method. In the present work, okara was de...
