Therefore, the objectives of this study were to: i) evaluate the thermal gelation
properties and level of thermal protein denaturation of actomyosin extracted from normal and PSE-like chicken breast meat, and ii) investigate changes in the molecular forces during thermal-induced gelling formation to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat.
The paper deals with the design, synthesis, characterization and gelation
studies of simplest [alpha]- amino acid (Glycine) derivatives.
The synergy of the above two aspects made the material an excellent oil-gelling performance, i.e., the aggregation-induced gelation
(AIG), in macro-scale.
The gel matrix that is obtained by ionic gelation
is characterized by low mechanical resistance and high porosity and some strategies, such as the coating of microparticles with a polyelectrolyte having an opposite charge to that possessed by the gel, have been proposed to improve this functionality through electrostatic interactions (WANDREY et al., 2010).
 investigated the gelation
and demixing behavior of PSF and poly(ether sulfone) (PES) amorphous polymers in a mixture of different solvents and water as nonsolvent.
time of the formulation are determined using test-tube inverting method.
They have longer gelation
times and high thermal stability at high temperatures than coordinated ionic bonding in inorganically crosslinked gel [17, 24].
Saurel, "Interactions in casein micelle--pea protein system (part II): mixture acid gelation
with glucono-5-lactone," Food Hydrocolloids, vol.
The process of gel formation by whey protein itself can be done in two ways, namely, heat and cold gelation
Scientists at Oregon State University examined the gelation
behavior involved in mixing surimi and FPI at different ratios.
The study also focuses on riboflavin cross-linking and pH before, during and after gelation
and directly correlated these findings to printability.
Functional properties such as water and oil absorption capacities, least gelation
concentration , and bulk density  of commercial and extracted [beta]-glucan were determined according to their respective procedures.