These results suggested the varying size and rate of protein aggregation may induce the difference in the gel strength
between normal and PSE-like actomyosin.
Smaller micelles increase cheese dry matter production, without affecting the cheese gel strength
. Although, influence of CMS on cheese yield should be further investigated, these findings provide new insights into the combined effects of small micelles and higher fat, lactose, CN and [kappa]-CN contents on cheese production, suggesting that the selection of smaller CN micelles would aid in optimizing cheese production.
Therefore, compared with the gel characteristics at 32[degrees]C, the lower the temperature is, the longer the gelling time is and the lower the gel strength
Daliri, "Chitosan-modified nanoclay-poly(AMPS) nanocomposite hydrogels with improved gel strength
," Polymer International, vol.
Its gel strengths
suspend solids and prevent sticking, reducing loss circulation problems.
However, there was no effect on the value of gel strength
and viscosity (p>0.05).
On the basis of gelling capacity, viscosity, gel strength
, and spreadability results, formulations Ft1, Ft4, Fg1, and Fg4 showed optimum results within the desired range.
It is revealed that the surface charges variation of the imogolite nanotubes may reflect the gel strength
of the imogolite hydrogel.
The gel strength
of PDMAEMA hydrogels was evaluated from the elastic modulus obtained from Eq.
However, from prior experience, the gel strength
of the surimi would be expected to increase from 400 to 600 points if dewatered to a standard moisture content of 75% (Reppond and Babbitt, 1997).
is qualitatively characterized using the "Sydansk scale," which is coded by integers from zero to ten.
For gel strength
assessments a simple gel tester equipped with a hemispherically tipped plunger (effective cross-section area 1 [cm.sup.2]) was constructed.