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Hydrogels prepared from photopolymerization have been widely used in many biomedical applications. Ultraviolet (200-400 nm) or visible (400-800 nm) light can interact with light-sensitive compounds ca...
Abstract: A time-resolved experimental study on the kinetics and relaxation of the structural formation process in gelling Agar-water solutions was carried out using our custom-built torsion resonator...
Structural changes, textural properties and their relationships in pork myofibrillar proteins (PMP) were studied by Raman spectroscopy, texture profile analysis (TPA) and principal component analysis ...
The objective of this study was to clarify the relationship between amylose content and the gelatinization, retrogradation, and gelation properties of starch using wheat starches differing in amylose ...
“Nikogori” gel extracted from cooked fish is a traditional food in Japan. In this study, chicken was substituted for fish and the Nikogori sol was prepared under various heating times and temperatures...
The contribution of phytate to the gelation properties of soymilk was studied by a phytase treatment to reduce the phytate in soymilk. The breaking stress of the gel prepared from the phytase-treated ...
The gel strength of charcoal-treated bovine serum and porcine serum proteins at a concentration of 8% was determined with different concentrations of NaCl after heating at 80°C for 15 min at pH 7.0. T...
Freshly fractionated β-lactoglobulin AB (β-Lg) from Cheddar whey was dispersed at pH 3.5, 7, and 9 buffers containing 20 mM EDTA, and circulated at 25°C through a closed loop containing a 200 nm pore ...
To estimate the effects of two different kinds of sugar on soymilk freeze-gel, sucrose and trehalose, respectively, were added to raw untreated soymilk. Soymilk containing sugar was processed to form ...
This study was conducted to observe the effect of trace amounts of various ions CuSO4, FeSO4, ZnSO4 and MgSO4, on the microstructure of bovine serum albumin (BSA) gels. Microstructure was studied usin...
On gelation of soy protein isolate during cold storage, strength, deformation, elasticity E0 and Newtonian viscosity ηN of the gels greatly increased with addition of one unit/g protein of microbial t...
The effects of cooling rate and 0.1∼0.5% sodium chloride (NaCl) on the gelation of 0.8% agar, gellan gum and κ-carrageenan solutions were investigated based on the storage modulus and by differe...
Effect of temperature on gelation process of sericin aqueous solution
Knowledge of the physical parameters and optical constants of sols and sol–gel materials is important in view of their possible applications. In this work, silica and silica-titania sols were examined...
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...

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