搜索结果: 1-5 共查到“食品科学技术基础学科 GELS”相关记录5条 . 查询时间(0.078 秒)
Structure and stability of ion induced whey protein aerated gels
foam globular protein microstructure syneresis Turbiscan
2014/2/24
The microstructure and stability of aerated whey protein gels were determined. Foamed whey protein gels were obtained using a novel method applying a simultaneous gelation and aeration process. Whey p...
Differences in Physical and Structural Properties of Heat-Induced Gels from Glycinins among Soybean Cultivars
heat-induced gels microstructure glycinin
2009/6/17
Heat-induced gels were prepared from glycinins of various soybean cultivars at protein concentrations of 18 to 20%. Textural properties of the gels measured by a compression-decompression test were ev...
Comparative Studies on Fracture Characteristics of Food Gels Subjected to Uniaxial Compression and Torsion
texture fracture stress fracture strain
2009/6/17
Stress developments in cylindrically shaped food gels were comparatively investigated by applying uniaxial compression and torsional deformation up to fracture. While torsion tended to result in earli...
Effects of Sodium Chloride and Other Salts on the Properties of Diluted Egg White Sols and Gels
egg white sols gel breaking strength
2009/5/20
Egg white sols diluted with various liquids are easily converted to soft, smooth gels by heating. In this study, the effects of various salts on the properties of diluted egg white gels were investiga...
Electron Microscopic Analysis of the Effects of Tea Extract on Strength Improvement of Egg White Gels
egg white electron microscopy image analysis
2010/2/3
We examined the effects of several tea extracts containing certain polyphenols on the physical properties of egg white gel. The results of compression tests showed that it was possible to increase the...