Gelation Time
Mostrando 1-12 de 26 artigos, teses e dissertações.
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1. Optimization of potato starch gel formulation as green alternative of animal-sourced gelatin
Abstract This study was aimed at optimization of potato starch gel preparation process by response surface methodology and various process parameters were optimized for textural, gelation and sensory properties. 3D response surface and contour plots showed that independent variables, such as extraction time, extraction temperature and potato starch concentra
Food Sci. Technol. Publicado em: 2021-09
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2. Investigation of the parameters affecting the release of flurbiprofen from chitosan microspheres
ABSTRACT Flurbiprofen (FLB), a NSAID, widely used for preventing pain generally for arthritis or dental problems. In this study, FLB loaded chitosan microspheres were prepared by ionotropic gelation method. In this method, microspheres were formed by dropping chitosan solutions containing FLB into sodium alginate solutions including sodium tripolyphosphate (
Braz. J. Pharm. Sci.. Publicado em: 09/04/2018
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3. Production and characterization of nanocapsules encapsulated linalool by ionic gelation method using chitosan as wall material
Abstract Linalool has been extensively applied in various fields, such as flavoring agent, perfumes, cosmetics and medical science. However, linalool is unstable, volatile and readily oxidizable. A sensitive substance can be encapsulated in a capsule, so encapsulation technology can solve these problems. In this paper, linalool-loaded nanocapsules (Lin-nanoc
Food Sci. Technol. Publicado em: 25/05/2017
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4. Chemo-Rheological Behavior of Aqueous Titanium Carbide Suspension and Evaluation of the Gelcasted Green Body Properties
Gel-casting is an advanced colloidal processing method for fabricating ceramic green parts. In this project acrylamide-based monomers were used as a gelcasting system. The effects of tetramethylammonium hydroxide and polyethylenimine dispersants on the premix solution containing titanium carbide powder have been studied via observation of the zeta potential
Mat. Res.. Publicado em: 12/12/2016
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5. Caracterização do processo de gelificação de soluções quitosana utilizando reometria e espalhamento dinâmico da luz
Géis são materiais que possuem aplicações em várias áreas, tais quais, na indústria de tintas, alimentos e farmacêutica. Os métodos empregados para obtenção dos géis podem ser físicos (interações físicas) e/ou químicos (baseado em interações covalentes), tal processo, é denominado gelificação. Neste trabalho, o processo de gelificação
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 20/07/2011
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6. Functional properties of egg white proteins of quail egg / Propriedades funcionais de proteínas da clara do ovo de codorna
In this work, the functional characteristics of solubility, capacity of foam formation and gelation of the egg white proteins of quail egg were studied. Solubility data were evaluated in function of the stirring time of the proteic solution, the pH value and the salt concentration (NaCl), at 25 C. The foam and gelation properties were analyzed as a function
Publicado em: 2008
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7. Rheological and thermal behavior of amaranth starch-sodium caseinate systems : effect of sugar addition and acidification time / Comportamento reologico e termico de sistemas amido de amaranto-caseinato de sodio : efeito da adição de açucar e tempo de acidificação
The starches are frequently added to the foods owed their properties and water retention, as colloidal emulsion-estabilizing agents. The amaranth is a low cost culture, and his starch, a new ingredient with potential industrial use. The caseinato of sodium is a salt derived of the casein thoroughly used as emulsion in foods. The study proteins and polysaccha
Publicado em: 2008
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8. Soy protein isolate cold-set gels. / Geleificação a frio de isolados proteicos de soja.
The induction of gelation by high temperatures can be undesirable in some food applications. When submitted to the thermal treatment, that even moderate, some products of soy may develop not desirable flavors and aromas, limiting its application. The preparation of protein gels using cold-gelation consists of two steps: a stable dispersion of protein aggrega
Publicado em: 2007
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9. Cold set gelation of whey proteins : acidification rate, final pH and polysaccharide addition effects. / Gelificação a frio de proteinas do soro do leite : efeito da taxa de acidificação, pH final e adição de polissacarideos.
The cold set gelation of whey protein isolate (WPI) solutions was induced by addition of several amounts of glucone-?-lactone (GDL) to thermal denatured (80ºC/30min) WPI solutions. Pure whey protein systems (7% WPI w/w) and mixed WPI-xanthan or WPI-guar gels (5% WPI w/w with the addition of 0.1, 0.3 and 0.5% polysaccharide) were studied. The systems showed
Publicado em: 2007
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10. Structural evolution of silica sols modified with formamide
In this work we investigated the influence of formamide on the acid-catalyzed sol-gel process by Fourier transform infrared spectroscopy (FTIR). Three silica sols were studied: Sol catalyzed with nitric acid without formamide, sol catalyzed with nitric acid containing formamide and sol catalyzed with a mixture of nitric acid and hydrofluoric acid and modifie
Materials Research. Publicado em: 2001-07
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11. Gelificação termorreversivel em soluções aquosas de polifosfato de aluminio
Admixture of aqueous sodium polyphosphate solutions and aluminum salts (nitrate, sulfate and chloride) lead to the formation of thermoreversible gels. Gels formed above roam temperature change back to clear solutions, upon cooling. For some compositions, gel formation happens at roam temperature. This behavior was observed in polymeric systems, but it has no
Publicado em: 1995
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12. Kinetics and Mechanism of Deoxyhemoglobin S Gelation: A New Approach to Understanding Sickle Cell Disease*
We report the results of a kinetic investigation on the gelation of purified deoxyhemoglobin S. Gelation was induced by raising the temperature and was monitored by measuring both the heat absorbed, with a microcalorimeter, and the appearance of linear birefringence, with a microspectrophotometer. The kinetics are unusual. Prior to the onset of gelation ther