scholarly journals Effects of Gel Amount and Mastication on the Velocity of Agar and Gelatin Gels Passing through the Pharynx

2009 ◽  
Vol 56 (5) ◽  
pp. 261-270 ◽  
Author(s):  
Yuuki Inoue ◽  
Miyuki Sasai ◽  
Seigo Shiga ◽  
Hatsue Moritaka
Keyword(s):  
Gelatin Gels

Effect of deformation rate on the stress-strain curves of gelatin gels

1996 ◽  
Vol 93 ◽  
pp. 837-849 ◽  
Author(s):  
A Bot ◽  
IA van Amerongen ◽  
RD Groot ◽  
NL Hoekstra ◽  
WGM Agterof
Keyword(s):  
Deformation Rate ◽  
Stress Strain ◽  
Gelatin Gels

Ultrasonic generation of aerated gelatin gels stabilized by whey protein β-lactoglobulin

2011 ◽  
Vol 25 (5) ◽  
pp. 958-967 ◽  
Author(s):  
R.N. Zúñiga ◽  
U. Kulozik ◽  
J.M. Aguilera
Keyword(s):  
Whey Protein ◽  
Gelatin Gels ◽  
Β Lactoglobulin

Physically and Chemically Crosslinked Gelatin Gels

2006 ◽  
Vol 241 (1) ◽  
pp. 23-27 ◽  
Author(s):  
Dominique Hellio ◽  
Madeleine Djabourov
Keyword(s):  
Gelatin Gels

Glassy dynamics of gelatin gels

Soft Matter ◽  
2010 ◽  
Vol 6 (19) ◽  
pp. 4916 ◽  
Author(s):  
Alan Parker ◽  
Valéry Normand
Keyword(s):  
Glassy Dynamics ◽  
Gelatin Gels

ENZYME CATALYSIS IN DIFFERENT GELATIN GELS

1999 ◽  
Vol 20 (1-2) ◽  
pp. 767-782 ◽  
Author(s):  
S. Backlund ◽  
F. Eriksson ◽  
R. Friman ◽  
G. Hedström ◽  
S. Karlsson
Keyword(s):  
Enzyme Catalysis ◽  
Gelatin Gels

The Diffusion of Potassium Bromide through Gelatin Gels

1966 ◽  
Vol 14 (2) ◽  
pp. 97-101 ◽  
Author(s):  
J. P. Stonham ◽  
A.M. Kragh
Keyword(s):  
Potassium Bromide ◽  
Gelatin Gels

Effects of sucrose, glucose and fructose on the large deformation behaviors of fish skin gelatin gels

2020 ◽  
Vol 101 ◽  
pp. 105537 ◽  
Author(s):  
Xiangjun Li ◽  
Xiang Liu ◽  
Keqiang Lai ◽  
Yuxia Fan ◽  
Yongle Liu ◽  
...  
Keyword(s):  
Large Deformation ◽  
Fish Skin ◽  
Gelatin Gels ◽  
Deformation Behaviors ◽  
Fish Skin Gelatin

scholarly journals Cross-Linking of Wheat Bran Arabinoxylan by Fungal Laccases Yields Firm Gels

Processes ◽  
2019 ◽  
Vol 8 (1) ◽  
pp. 36 ◽  
Author(s):  
Sanaz Khalighi ◽  
Ralf G. Berger ◽  
Franziska Ersoy
Keyword(s):  
Wheat Bran ◽  
High Water ◽  
Industrial Applications ◽  
Citrus Pectin ◽  
Food Markets ◽  
Pleurotus Pulmonarius ◽  
Gelatin Gels ◽  
Funalia Trogii ◽  
Kosher Food ◽  
Water Holding

The native extractable arabinoxylans (AX) from wheat bran were cross-linked by the commercial laccase C (LccC) and self-produced laccases from Funalia trogii (LccFtr) and Pleurotus pulmonarius (LccPpu) (0.04 U/µg FA, each). Dynamic oscillation measurements of the 6% AX gels demonstrated a storage modulus of 9.4 kPa for LccC, 9.8 kPa for LccFtr, and 10.0 kPa for LccPpu. A loss factor ≤ 0.6 was recorded in the range from 20 to 80 Hz for all three laccases, and remained constant for four weeks of storage, when LccFtr and LccPpu were used. Arabinoxylan gel characteristics, including high water holding capacity, swelling ratio in saliva, and heat resistance indicated a covalently cross-linked network. Neither the mediator compounds caffeic acid and 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS), nor citrus pectin, enhanced the elastic properties of the gels. Using laccases as an oxidant provided gels with a solid and stable texture, comparable in firmness to traditional gelatin gels. Thus, AX gels can be presented in the vegan, halal, and kosher food markets. They may also find use in pharmaceutical and other industrial applications.

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