gel structure

gel struc·ture

brush heap structure of fibrils giving firmness to hydrocolloids.
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Formulated without phosphates and other strong acids, CorroKleen 44 rust remover features a shear-thinning gel structure for easy spray application and a low-shear thixotropy that adheres the product to surfaces on which it is applied.
US Patent 8,999,304 B2; L'Oreal has patented a non-aqueous composition that is capable of forming a gel structure.
During swelling of poly(AAm-lA) hydrogel in aqueous ascorbic acid solution the polar acid molecule along with water enters into the crosslinked cage like structure formed by the interchain H-bonding in copolymer gel structure and gets trapped by electrostatic attraction of the polar -COOH and -CO[O.
They're able to integrate the gel structure of that mucous membrane," he says, adding that this means the pharmaceutical compounds attached to those polymers also stay put.
DUO-VIS has the unique ability to produce a fluid that is highly shear thinning while developing a true gel structure.
It hydrates quickly to form a proper gel structure and Z Trim is never gritty, instantly delivering a smooth mouthfeel.
However, when the oil stops flowing, wax particles will interact, join together and form a network resulting in a gel structure if enough wax is out of solution, IP 143 (SARA), true boiling point (TBP), simulated distillation (ASTM D 2887), and chromatographic analysis are a few of the methods that are used to characterize hydrocarbon fluids.
Developments in the scientific aspects of yoghurt covered in this new edition include polysaccharide production by starter culture bacteria and its effects on gel structure, acid gel formation, advances in the analysis of yoghurt in terms of its chemistry, rheology and microbiology.
Set yogurt (which includes fruit-on-the bottom) is formed in retail pots as lactic acid bacteria ferment lactose into lactic acid giving a continuous gel structure in the consumer container.
Yogurt is formed by the fermentation of the lactose in milk and the formation of gel structure.
The main difference of this new product lies in its gel structure, accomplished by using MEA (monoethanolamine) salts rather than the normal sodium salt.