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gels, etc ; calcium; calcium silicate; chromates; microstructure; oxidation; pH; Show all 7 Subjects
Abstract:
... Dicalcium silicate (C₂S) is known to incorporate potentially hazardous metals (Cr and V) in a belite-rich cementitious system. The effect of the electrovalence nature of V and Cr on C₂S polymorphs’ (α´, β, γ) stability under oxidizing and reducing conditions as well as their reactivity are systematically investigated via analyzing oxidation states, phase composition, bonding system, and microstruc ...
gels, etc ; batters; chickens; magnetic fields; meat; rheological properties; texture; Show all 7 Subjects
Abstract:
... This study constructed an in-house assembled device that allowed the stirring and direct current magnetic field (DC-MF) to be simultaneously applied to pretreat meat batters. The effects of stirring and DC-MF on the hydration and textural properties of chicken batter gels were investigated, and potential mechanisms were explored. The results demonstrated that the combined treatment (3 mT, 15 min, ...
gels, etc ; antigen-antibody reactions; electrochemistry; electrodes; electrolytes; immunosensors; liquids; virion; viruses; Show all 9 Subjects
Abstract:
... Conventional airborne virus measurement usually requires appreciable sampling and detection times. Viral aerosols should also be collected or prepared in a liquid medium whose volume typically ranges from milliliters to tens of milliliters; hence, many sampling and detection steps need to be taken with the unit horizontal or immobile. Moreover, viral aerosols need to be sufficiently enriched, whic ...
gels, etc ; Nicandra physalodes; acidification; gel strength; gelation; hydrocolloids; pH; pectins; sodium alginate; synergism; Show all 10 Subjects
Abstract:
... Synergism between different types of polysaccharides is important to imparting textural preferences and decreasing product costs. In this study, Nicandra physalodes (Linn.) Gaertn. pectin (NPGP) was found to synergistically interact with sodium alginate (SA) under an acidification process by glucono-δ-lactone (GDL) addition. This synergistic interaction led to the formation of much stronger NPGP/S ...
gels, etc ; cellulose nanofibers; digestion; dough; emulsions; free fatty acids; homogenization; longans; stabilizers; texture; viscosity; Show all 11 Subjects
Abstract:
... Food-grade Pickering emulsion have attracted extensively attention in food engineering applications. In this work, high pressure homogenization (HPH) was applied to modified the longan shell cellulose nanofiber (LSCNF). The obtained LSCNF was used as a naturally-derived particle stabilizer for O/W Pickering emulsions and the gel-based Pickering emulsions can be applied to baked foods to control th ...
gels, etc ; coproducts; food chemistry; gelation; head; herring; lipid peroxidation; myosin; protein isolates; proteolysis; spring; Show all 11 Subjects
Abstract:
... Effect of catching season (spring vs fall), pre-sorting and selective recombination of different herring filleting co-products on protein yield during valorisation using the alkaline pH-shift technology was studied. Impacts of the pre-processing conditions on lipid oxidation, rheological, structural and functional properties of the proteins were also investigated. The sorted frame fraction resulte ...
gels, etc ; amylopectin; amylose; digestibility; digestible carbohydrates; digestion; hydrocolloids; hydrolysis; lipids; microscopy; quinoa flour; viscosity; Show all 12 Subjects
Abstract:
... Quinoa, known for its nutritional quality and as a low GI food, has arose great interests of scientists in the recent past. Intrinsic properties of starch as well as endogenous proteins and lipids might be important factors influencing the digestion processes of cooked quinoas. This work aims to investigate the roles of endogenous proteins and lipids on starch digestibility in quinoa flour, and un ...
gels, etc ; crystal structure; energy; gelatinization; high pressure treatment; hydrocolloids; modified starch; particle size; rice starch; Show all 9 Subjects
Abstract:
... The degree of gelatinization (DG) was used as the variable to describe changes in the multi-scale structure of rice starch during the entire high hydrostatic pressure treatment (HHP-treatment), and four stages were identified. (1) Energy accumulation (100–400 MPa, DG<10%): water molecules were pressed into the amorphous lamellae and starch continued to receive energy with the increasing pressure, ...
gels, etc ; Fourier transform infrared spectroscopy; adsorption; electron microscopy; gasoline; gelation; oils; polluted soils; solvents; sorption isotherms; Show all 10 Subjects
Abstract:
... In this paper, for the sorption of oil from oil polluted soil/water systems, nine new supramolecular organo-oil gelators were synthesized using three distinct diisocyanates and alcohols. The manufactured gelators were characterized using various techniques. The Fourier transform infrared (FTIR) and mass spectra confirmed the successful formation of the oil gelators. The synthesis of the proposed g ...
gels, etc ; atomic force microscopy; deformation; fish; fractal dimensions; hydrocolloids; konjac mannan; microstructure; models; rheology; surimi; viscoelasticity; Show all 12 Subjects
Abstract:
... Hidden phase behaviours in gel systems are essential factors that affect the viscoelasticity and other physical properties of blended gels; however, data on the internal phase behaviour of proteins and polysaccharides in surimi gel systems are lacking. This study establishes a relationship between dynamic rheology and the phase behaviours of protein/polysaccharide-blended systems using myofibrilla ...
gels, etc ; Fourier transform infrared spectroscopy; Ginkgo; crosslinking; electrophoresis; fluorescence; food chemistry; hardness; hydrophobicity; pH; protein isolates; solubility; Show all 12 Subjects
Abstract:
... The present study investigated the effects of genipin cross-linking on the gelling properties of ginkgo seed protein isolate (GSPI). Cross-linking of GSPI was achieved with different concentrations (0, 0.05, 0.1, 0.2, 0.4, 0.6% w/v) of genipin at pH 6.0. Compared to pure GSPI, genipin treatment led to lower solubility, surface hydrophobicity, and fluorescence intensity, while promoted protein aggr ...
gels, etc ; confocal microscopy; disulfides; ethanol; gelation; hydrocolloids; hydrogen; microstructure; porosity; rheology; sodium chloride; storage modulus; synergism; texture; whey; whey protein isolate; Show all 16 Subjects
Abstract:
... The heat-induced gelation of whey proteins in the presence of sodium chloride (0–300 mM) and ethanol (0–70.0% w/w) has been investigated by confocal microscopy, texture analysis and rheology. In the presence of NaCl, the alcohol-induced gels had a low porosity and formed a “particulate” network, as evidenced by confocal microscopy. Even 1% of ethanol was able to form very elastic gels, to increase ...
gels, etc ; chitin; deformation; evolution; gel strength; hydrocolloids; microstructure; nanocrystals; nuclear magnetic resonance spectroscopy; pH; shrimp; soy protein isolate; transmission electron microscopy; viscoelasticity; Show all 14 Subjects
Abstract:
... Chitin nanocrystals (ChNs) were successfully fabricated from shrimp and their effects on the microstructure and gelling properties of glucono-δ-lactone-induced soy protein isolate (SPI) were investigated. Firstly, transmission electron microscopy (TEM) showed that the average length and width of ChNs were 208.8 nm and 19.2 nm, respectively. The zeta potentials of ChNs changed from +38.6 mV at pH 3 ...
gels, etc ; coagulants; coagulation; cohesion; disulfides; gelation; gelling properties; hardness; heat treatment; hydrocolloids; hydrophobicity; lactic acid; magnesium chloride; pH; protein subunits; soymilk; tofu; Show all 17 Subjects
Abstract:
... This study investigated the effect of different coagulants, including the addition sequence, on the aggregation behavior of soymilk protein and the quality of tofu to improve the gel formation ability and conversion efficiency of soymilk protein after alkaline heat treatment (AHT). The results showed that the coagulation reaction of AHT soymilk was delayed compared with normal soymilk when introdu ...
gels, etc ; adsorption; bound water; contact angle; egg albumen; emulsions; flocculation; hydrocolloids; hydrogen bonding; modulus of elasticity; oil-water interface; oils; pH; soybeans; Show all 14 Subjects
Abstract:
... In this work, the structural and interfacial characteristics of egg white protein-insoluble soybean fiber (EWP-ISF) complex, as well as the effects of the EWP-ISF ratio and oil volume fraction (φ) on the formation of emulsion droplet-aggregated gels were investigated. EWP was adsorbed onto the surface of ISF matrix at pH 3.2 via electrostatic and hydrogen-bonding interactions. The contact angle si ...
gels, etc ; contact angle; cysteine; enzymatic hydrolysis; fluorescence; food industry; gel chromatography; hydrocolloids; hydrophilicity; hydrophobicity; oleic acid; polyacrylamide gel electrophoresis; sodium dodecyl sulfate; zein; Show all 14 Subjects
Abstract:
... Zein, a hydrophobic protein due to high percentage of apolar amino acids, which limits its modification and wide application in the food industry. The interaction between the molecule and water will be changed by introducing different hydrophilic groups into zein, which is the basis aimed at food application. Therefore, zein was modified based on construction of zein-potassium oleate system to obt ...
gels, etc ; cohesion; corn starch; digestibility; digestion; eggs; food chemistry; glutinous rice; hydrogen bonding; metabolites; metabolomics; nuclear magnetic resonance spectroscopy; potato starch; rice starch; soy protein isolate; starch; texture; Show all 17 Subjects
Abstract:
... This study investigated the gelling mechanisms of plant-based eggs modified with corn starch (CS), glutinous rice starch (GS), or potato starch (PS) at soy protein isolate (SPI)/starch ratios of 10:4, 8:6, and 6:8 (w/w). A plant-based omelet with SPI/PS 8:6 matched the texture (especially cohesiveness (0.75 vs 0.79)) and specific volume (1.28 vs 1.32 cm³/g) of an egg omelet best. This was attribut ...
gels, etc ; disulfide bonds; fluorescence; food industry; gel strength; gelation; heat treatment; hybrids; hydrocolloids; hydrophobicity; microstructure; solubility; soy protein isolate; storage modulus; texture; thermal stability; water holding capacity; zeta potential; Show all 18 Subjects
Abstract:
... Soy protein isolate (SPI) is widely used in the food industry as a gelling agent due to its high water-holding capacity and gelation. As a key in elucidating the structure-function relationships of SPI, subunit composition can explain many functional properties of soy protein. In this study, to explore the influence of α and α′ subunits on the gel properties of soy protein, the gel strength and wa ...
gels, etc ; Monascus; color; emulsifying; emulsions; fatty acid composition; food chemistry; hardness; linseed; lipid content; oil-water interface; oxidative stability; pea protein; polyunsaturated fatty acids; pork; pork quality; protein content; protein isolates; soybean oil; water holding capacity; Show all 20 Subjects
Abstract:
... Multiple emulsions have drawn great attentions from researchers in the production of low-fat foods. The Monascus pigment W/O/W multiple emulsions were prepared by a two-step emulsification procedure with Monascus pigment as inner water phase, flaxseed gum (FG) as internal water phase gel, soybean oil as oil phase, and pea protein isolate (PPI) as outer water phase. We aimed to investigate the qual ...
... We investigated the relationship between the concentration of nanosized fibers and the rheological and the rheo-optic behaviors of CNF suspensions containing unfibrillated fibers prepared by a wet refinement system (Water Jet System). The CNF suspensions behaved as a gel in which entropic elasticity was dominant, and the entanglement among fibers would be enhanced with the nanosized fiber volume f ...