Changes in rheological properties of polyvinyl chloride plastisols with storage time

2020 ◽  
Vol 137 (37) ◽  
pp. 49105
Author(s):  
Yubi Ji ◽  
Anjiang Tang ◽  
Zhao Yang ◽  
Heng Luo ◽  
Hong Tan
Keyword(s):  
Rheological Properties ◽  
Polyvinyl Chloride ◽  
Storage Time

scholarly journals Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1443
Author(s):  
Tae-Kyung Kim ◽  
Min Hyeock Lee ◽  
Hae In Yong ◽  
Samooel Jung ◽  
Hyun-Dong Paik ◽  
...  
Keyword(s):  
Thermal Stability ◽  
Differential Scanning Calorimetry ◽  
Rheological Properties ◽  
Storage Time ◽  
Myofibrillar Protein ◽  
Scanning Calorimetry ◽  
Meat Emulsion ◽  
Edible Insect ◽  
Emulsion Systems ◽  
Thermal Stability Of

In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

Relationship between smoothing temperature, storage time, syneresis and rheological properties of stirred yogurt

2020 ◽  
Vol 109 ◽  
pp. 104742
Author(s):  
Valérie Guénard-Lampron ◽  
Sébastien Villeneuve ◽  
Daniel St-Gelais ◽  
Sylvie L. Turgeon
Keyword(s):  
Rheological Properties ◽  
Storage Time ◽  
Temperature Storage
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