An Arrhenius model is mostly used to predict the gelation
behavior of cross-linked network .
If the water amount of the postaddition (v) increased, gelation
tended to be occurred.
Without the addition of a processing aid, gelation
occurred in some beverages after one week at room temperature.
The activation energy of gelation
reflects the effect of the alumina nanoparticles on rheological properties as well as the formation of a cross-linked network.
Two recent studies by scientists at the University of Wisconsin highlighted the importance of the state of the casein micelles during the initial rennet gelation
stage, and show how they affect the functional properties of cheese.
DMDEE, a high-boiling tertiary amine with a balanced reactivity to blowing and gelation
This is because of the gelation
of alginate solutions at very low polymer concentrations (e.
characteristics can then be optimized for specific applications, such as for controlling texture in fermented dairy products or for trapping bacteria to protect sensitive cultures.
Actually, from the view point of material properties, it is significant to control the reactive processing conditions, that is, the balance between gelation
process and monomer polymerization.
DMDEE is a high-boiling tertiary amine with a balanced reactivity to blowing and gelation
Given the above mentioned complexities, knowledge of the instance of gelation
at different processing conditions, as well as monitoring the evolution of morphology during the dynamic vulcanization are important.
This book presents the latest research findings on food hydrocolloids, covering polysaccharide characterisation and gelation
, interactions in mixed biopolymer systems, the behaviour of polysaccharides in high solid systems and the influence of proteins on emulsification.