Rheological properties and interactions of fish gelatin‐κ‐carrageenan polyelectrolyte hydrogels: The effects of salt

2021 ◽  
Author(s):  
Lu Tong ◽  
Xinzi Kang ◽  
Qi Fang ◽  
Wenge Yang ◽  
Shijie Cen ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Fish Gelatin

Optimization and rheological properties of chicken ball as affected by κ-carrageenan, fish gelatin and chicken meat

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 79-85 ◽  
Author(s):  
Hazmi Yasin ◽  
Abdul Salam Babji ◽  
Hidayah Ismail
Keyword(s):  
Rheological Properties ◽  
Chicken Meat ◽  
Fish Gelatin

Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan

2017 ◽  
Vol 20 ◽  
pp. 88-95 ◽  
Author(s):  
Sittichoke Sinthusamran ◽  
Soottawat Benjakul ◽  
Peter J. Swedlund ◽  
Yacine Hemar
Keyword(s):  
Rheological Properties ◽  
Fish Gelatin

Physical and rheological properties of fish gelatin compared to mammalian gelatin

2004 ◽  
Vol 18 (2) ◽  
pp. 203-213 ◽  
Author(s):  
Ingvild J. Haug ◽  
Kurt I. Draget ◽  
Olav Smidsrød
Keyword(s):  
Rheological Properties ◽  
Fish Gelatin

Confectionery gels: Effects of low calorie sweeteners on the rheological properties and microstructure of fish gelatin

2017 ◽  
Vol 67 ◽  
pp. 157-165 ◽  
Author(s):  
Luyun Cai ◽  
Jianhui Feng ◽  
Joe Regenstein ◽  
Yanfang Lv ◽  
Jianrong Li
Keyword(s):  
Rheological Properties ◽  
Fish Gelatin ◽  
Low Calorie

Effects of κ-carrageenan on the structure and rheological properties of fish gelatin

2018 ◽  
Vol 239 ◽  
pp. 92-103 ◽  
Author(s):  
Li Cheng Sow ◽  
Jia Min Nicole Chong ◽  
Qiu Xu Liao ◽  
Hongshun Yang
Keyword(s):  
Rheological Properties ◽  
Fish Gelatin

Using the alveograph in developing requirements for the quality of flour for wafer sheet production

2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  
Keyword(s):  
Rheological Properties ◽  
Quality Indicators ◽  
Wheat Flour ◽  
Mathematical Statistics ◽  
Intended Purpose ◽  
The Future ◽  
Relationship Of ◽  
The Relationship

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.

THE INFLUENCE OF SELECTED POLYMERS ON THE RHEOLOGICAL PROPERTIES OF HYDROGELS WITH CHITOSAN APPLIED ON THE SKIN

2017 ◽  
Vol XXII ◽  
pp. 201-206 ◽  
Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz
Keyword(s):  
Rheological Properties

THE RHEOLOGICAL PROPERTIES OF BLOOD UNDER BASAL CELL SKIN CANCER IN THE IMMEDIATE POSTOPERATIVE PERIOD

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim
Keyword(s):  
Skin Cancer ◽  
Rheological Properties ◽  
Basal Cell ◽  
Postoperative Period
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