The results also showed that the ultrasonic treatment could obviously increase the gel rupture value and affect texture profile analysis properties of thermal induced soybean protein isolated gel.

Study on the influencing factors of gel breaking strength of amidated low ester pectin

We regarding resistancial intensity of lopsided abrasion vitta as destruction question, applying elastoplastic finite element method to analyzed the lopsided abrasion vitta′s resistancial intensity.

The gelling strength reached to 800g/cm\+2,termination product rate was 25%.

seed pectin by using LFRA texture analyzer to determine the influence of different factors on gelling strength of the pectin.

Effects of potch and oxidant(hydrogen peroxide and sodium hypochlorite) on gelling strength,whiteness,and water holding capacity of minced Tilapia fish were compared.

sensory organ quality,gel intensity,density of hydrosulfuryl in soya-bean milk are tested.

The relationship between gel intensity and polymerization conditions of crosslinked polyacrylamide containing inorganic additives has been studied.

The effects of polymerization conditionson the swelling ratio and on the gel intensity of the hydrogels were studied.

Effect of washing and blending on the gel strength of aristichthy nobilis surimi;

Effect of processing conditions, starch and food gums on the gel strength and folding ability of fish balls;

Research on microwave effect and mechanism of rapid improving the gel strength of egg white powder;