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The possibilities of using monascus to colour gels were studied by comparing it with cochineal. Gels were prepared with four gelling agents—carrageenan, gellan, gelatine and xanthan—and their colour was measured with a Hunter Lab colorimeter. The equations relating L* and h with the concentrations of sugar [SU] and colorant [COL] were deduced, and it was found that [COL] had more influence on colour than [SU]. In general, for these four gelling agents the colour of monascus gels is orange-red and the colour of cochineal gels is purplish red. The gels made with xanthan were always the lightest, whether they were made with cochineal or with monascus. 相似文献
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《Journal of the European Ceramic Society》2014,34(15):3827-3833
A freeze casting process with gelatine as gelling agent is presented to manufacture novel oxide fiber composites. The growth of ice crystals causes an in situ densification of the green matrix when the composite is frozen after the lamination of 2D-fabrics. This freeze casting process leads to a porous matrix with a cellular morphology, showing no shrinkage during sintering. The porous structure is suitable for a subsequent infiltration with a precursor to densify the matrix. As the matrix is crack-free, the sintered composites have high mechanical properties. The processing is demonstrated by manufacturing laminated Nextel™610/YAG-ZrO2 oxide fiber composites. 相似文献
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S. M. Fiszman Ana Salvador 《Zeitschrift für Lebensmitteluntersuchung und -Forschung A》1999,208(2):100-105
A penetrometry study was made of the effect of the addition of gelatine on the texture characteristics of yoghurts and acid-heat-induced
milk gels. Detailed analysis of the various penetration profiles provided valuable information about the nature of the samples
studied. Gelatine was compatible with the milk systems over a wide range of concentrations and it prevented syneresis. In
yoghurts prepared with and without the addition of skim-milk powder, the addition of increasing concentrations of gelatine
up to 1.5% gradually modified the mechanical characteristics of the final gels. In acid-heat-induced milk gels, whose mechanical
characteristics depend on the final pH value, the addition of increasing quantities of gelatine up to 6.67% practically eliminated
this dependence, and the effect of pH was only significant in the gels with 1.5% gelatine, which were structurally weaker.
Received: 3 June 1998 相似文献
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Triada Zafeiropoulou Vasiliki EvageliouChryssavgi Gardeli Stavrianos YanniotisMichael Komaitis 《Food chemistry》2010
The retention of trans-anethole by gelatine gels (2.5, 5, 10 and 20 wt.%) and starch solutions (10 and 20 wt.%) was investigated by Static Headspace Gas Chromatography. Prior to analysis the samples were left to equilibrate for 24 h at 5 and 37 °C, respectively. Higher partition coefficients were obtained at the higher temperature, probably due to the increased volatility of the aroma compound. The effect of freeze drying of the matrices in the presence of trans-anethole was also evaluated. No significant effect on the partition coefficient values was observed. However, the changes in the nature and the concentration of the matrix were not of great importance on the retention of trans-anethole. 相似文献
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《Journal of the European Ceramic Society》2023,43(8):3454-3464
Functionally-graded ceramic composites were produced using a hot pour-and-set method via freeze casting of alumina slurries with solid loading between 40% and 20%, with gelatine as a binder. The slurry and additives were tailored for controlling the microstructure and mechanical properties, such as pore morphology, preform density and compressive strength. Varying the gelatine concentration between 2.5% and 9%, transformed the pore morphology from lamelllar to honeycomb and into closed cell. At 3% concentration, increasing the solid loading from 10% to 30% yielded higher compressive strength from 48 MPa to 317 MPa. The resultant compressive behaviour closely matched to Gibson-Ashby closed cell predictive model. Alumina/epoxy composite mechanical performance plateau as the solid loading increased; the 20% solid loading composite produced the best performance. The compressive strengths of the alumina/epoxy and alumina/aluminium composites were on average 300% and 1110% higher than their respective preform counterparts, across a solid loading range of 10–20%. 相似文献
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Guido Sala Ton van Vliet Martien A. Cohen Stuart George A. van Aken Fred van de Velde 《Food Hydrocolloids》2009
The large deformation properties of gelatine, κ-carrageenan and whey protein isolate (WPI) gels filled with bound and unbound oil droplets were studied as a function of compression speed. The rheological properties of the gel matrices controlled the compression speed-dependency of the gels containing oil droplets. Polymer gels (gelatine and κ-carrageenan gels) showed a predominantly elastic behaviour. Their Young's modulus was not affected by the compression speed. The increase of fracture stress and strain observed with increasing compression speed was related to friction between the structural elements of the gels and, for gelatine, to the unzipping of physical bonds. Particle gels (WPI gels) showed a more viscoelastic behavior. Their Young's modulus and fracture stress increased with compression speed. This was attributed to the viscous flow of the matrix and friction phenomena between structural elements of the gel. The effect of an increase in the oil volume fraction (φ) on the Young's modulus was for all gels according to the Van der Poel theory. In addition, oil droplets embedded in the gel matrix acted as stress concentration nuclei and increased friction. The relative impact of these two effects was related to the viscoelastic properties of the gels and to droplet–matrix interaction. For polymer gels and gels with bound droplets, stress concentration phenomena played a relatively larger role. For particle gels and gels with unbound droplets, friction phenomena were relatively more important, increasing the viscoelastic character of the gels. As a result, an increase in φ resulted in a decrease of both fracture stress and fracture strain for polymer gels and in an increase of the fracture stress and a decrease of fracture strain for particle gels. 相似文献
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Guido Sala Ton van Vliet Martien Cohen Stuart Fred van de Velde George A. van Aken 《Food Hydrocolloids》2009,23(7):1853-1863
The effect of the ratio between the modulus of the oil droplets and that of the gel matrix (varied by changing gelling agent concentration and oil droplet size) on the large deformation properties of gelatine, κ-carrageenan and whey protein isolate (WPI) gels was studied at different compression speeds. The effect of gelling agent concentration and oil droplet size on strain-dependency of modulus and viscoelastic properties was also studied. An increase in the concentration of gelling agent resulted in denser gels with more bonds between structural elements. This induced an increase of both Young's modulus and fracture stress for all gels. With increasing gelling agent concentration, polymer gels (gelatine and κ-carrageenan) became less strain-hardening, and the particle gels (WPI) even became strain-softening. The effect of a decrease in the oil droplet size on the Young's modulus was generally according to the Van der Poel theory, unless when the oil droplets were aggregated. Moreover, a decrease in oil droplet size induced a decrease of the fracture strain in gels with non-aggregated bound droplets. The extent of these changes was shown to depend on the gelling agent concentration. The effect of a decrease of the oil droplet size on other fracture parameters and in other gel systems was minor. With decreasing oil droplet size gelatine gels with unbound droplets and WPI gels became more viscous and less elastic. 相似文献