gel structure

gel struc·ture

brush heap structure of fibrils giving firmness to hydrocolloids.
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Processing the bio-ink and making it stick to itself and hold the desired printed gel structure have been proving particularly difficult especially in inkjet printing.
Processing the bio-ink and making it stick to itself and hold the desired printed gel structure are proving particularly difficult, especially in inkjet printing.
For oil spills removal applications:(5) BMGs contain oil film spreading by converting oil to gel structure (up to 50 times reduction of oil spill area)(6) can be sprayed over surface oil spill or introduced under water(7) low freezing point (below -15-19C) enables arctic environment applications (8) oil enveloped with BMG loses its flammable properties and does not adhere to birds, animals and other objects
The coarser gel structure of gelatin from skin pretreated for shorter time was in accordance with the lower gel strength (Table 1).
Reported features of the product include 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.
It can be seen that the gel structure of coagulated Fiber A3 is more uniform (Fig.
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.
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.