Protein network structure and properties of wheat gluten extrudates using a novel solvent-free approach with urea as a combined denaturant and plasticiser

Soft Matter ◽  
2011 ◽  
Vol 7 (19) ◽  
pp. 9416 ◽  
Author(s):  
Hasan Türe ◽  
Mikael Gällstedt ◽  
Ramune Kuktaite ◽  
Eva Johansson ◽  
Mikael S. Hedenqvist
Keyword(s):  
Network Structure ◽  
Wheat Gluten ◽  
Solvent Free ◽  
Protein Network ◽  
Structure And Properties

The network structure and properties of multifunctional epoxy/anhydride systems

2016 ◽  
Vol 28 (7) ◽  
pp. 854-860 ◽  
Author(s):  
Tao Yang ◽  
Chongfeng Zhang ◽  
Xuqi Hou ◽  
Jue Cheng ◽  
Junying Zhang
Keyword(s):  
Network Structure ◽  
Structure And Properties

Effect of manipulation of milk composition and curd-forming conditions on the formation, structure and properties of milk curd

1987 ◽  
Vol 54 (2) ◽  
pp. 303-313 ◽  
Author(s):  
Margaret L. Green
Keyword(s):  
Environmental Conditions ◽  
Milk Composition ◽  
Protein Network ◽  
Protein Networks ◽  
Structure And Properties ◽  
Coagulation Time ◽  
Cationic Materials ◽  
Concentrated Milk ◽  
Ca Depletion ◽  
Better Than

SummaryMilks whose compositions had been altered by deliberate manipulation or by contact with various environmental conditions relevant to cheesemaking were treated with rennet in such a way as normally to give a constant coagulation time. Rates of curd formation and whey loss, curd structure and fat retention were determined. Ca depletion in concentrated milks reduced firming and syneresis rates and gave curds with finer protein networks. Increased temperature of curd formation increased the curd-firming rate and curd coarseness, but decreased the syneresis rate at 30 °C. Prior treatment of concentrated milk with rennet in the cold gave a much finer protein network which retained fat better than curd formed normally. Despite increasing firming and syneresis rates, acidified milk gave a slightly finer curd with a better fat retention than normal. Addition of cationic materials stimulated aggregation and the curd retained fat better than normal, although the curd structure was unaffected. The results indicate that the processes of firming and syneresis have related mechanisms, and that the curd structure is not simply dependent on curd-forming conditions, but on the number of aggregating particles and the forces between them.

How can multi-bond network hydrogels dissipate energy more effectively: an investigation on the relationship between network structure and properties

Soft Matter ◽  
2020 ◽  
Vol 16 (18) ◽  
pp. 4407-4413 ◽  
Author(s):  
Hao Xu ◽  
Fu-Kuan Shi ◽  
Xiao-Ying Liu ◽  
Ming Zhong ◽  
Xu-Ming Xie
Keyword(s):  
Network Structure ◽  
Structure And Properties ◽  
Double Network ◽  
Structure Changes ◽  
Bond Network ◽  
The Relationship

As the amount of PVA microcrystals increases, the network structure changes from being dual-crosslinked (for pure PAA hydrogels) to ternary-crosslinked and finally to a double network structure, as shown by the step-increased modulus of the hydrogels.

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