Jump to Main Content
- Montero, P.; Fernandez-Diaz, M.D.; Gomez-Guillen, M.C.
- Food hydrocolloids 2002 v.16 no.3 pp. 197-205
- collagen; cooling; fish; gel strength; gelatin; gelation; melting; temperature; turbidity; viscoelasticity
- ... Gelatin gels made from cod and megrim skins were formed using high pressure and subsequent cooling at 7°C during 16–18 h. Pressure treatments were carried out at two temperatures (20 and 7°C) and 200, 300 and 400 MPa. Turbidity, gel strength and viscoelastic properties of these gels were studied. Gelatin gels from megrim showed lower degree of turbidity, independent of the treatment, only small si ...
- Weijers, M.; Sagis, L.M.C.; Veerman, C.; Sperber, B.; Linden, E. van der
- Food hydrocolloids 2002 v.16 no.3 pp. 269-276
- cooling; gel strength; gels; heat treatment; ionic strength; ovalbumin; pH; rheological properties; rheology; salt concentration; sodium chloride; transmission electron microscopy; turbidity
- ... The objective of this study was to relate the rheological behavior of ovalbumin gels at low pH and low ionic strength to their mesoscopic structure, using rheological measurements and Transmission Electron Microscopy (TEM). Varying pH, ionic strength and protein concentration, we obtained transparent solutions, transparent gels, opaque gels, or turbid gels, upon heating and subsequent cooling of t ...