Sökning: "protein gels"

Visar resultat 1 - 5 av 47 avhandlingar innehållade orden protein gels.

1. 1. Rheological Behaviour of Biopolymer Gels in Relation to Structure

   Författare :Mats Stading; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; particulate gels; fine-stranded gels; mixed gels; biopolymer gels; inhomogeneous gels; rheological properties; rheological behaviour;

   Sammanfattning : The rheological behaviour of biopolymer gels with different network structures was studied to elucidate how the structure of the gel influences its rheological properties. Non-destructive viscoelastic measurements and fracture techniques were used. LÄS MER

3. 2. Cross-Processing Fish Co-Products with Plant Food Side Streams or Seaweeds Using the pH-Shift Method - a new sustainable route to functional food protein ingredients stable towards lipid oxidation

   Författare :Jingnan Zhang; Chalmers tekniska högskola; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; valorization; pomaces; protein techno-functionality; press cakes; by-products; fish protein; fruit; natural antioxidants; lipid oxidation; berry; protein gels;

   Sammanfattning : The seafood value chain is highly inefficient as 50-60% of the fish weight end up as co-products in the filleting operation. Despite their abundance in high-quality proteins, fish co-products mainly go to low value products such as fodder. The pH-shift process, i.e. LÄS MER

4. 3. Protein-surfactant interactions

   Författare :Ank Valstar; Uppsala universitet; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; Physics; Fysik; Physics; Fysik; Physical Chemistry; fysikalisk kemi;

   Sammanfattning : Protein-surfactant interactions in aqueous media have been investigated. The globular proteins lysozyme and bovine serum albumin (BSA) served as model proteins. Several ionic and non-ionic surfactants were used.Fluorescence probe measurements showed that at low sodium dodecyl sulfate (SDS) concentration (< 0. LÄS MER

5. 4. Correlating Microstructure with Texture of Particulate Biopolymer Gels

   Författare :Maud Langton; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; microstructure; image analysis; texture; electron microscopy; lactoglobulin; particulate gels; whey protein; light microscopy;

   Sammanfattning : The microstructure of particulate biopolymer gels has been studied to comprehend the effect of microstructure on textural properties. Particulate structures have been characterized at different levels by using light microscopy, scanning electron microscopy, and transmission electron microscopy. LÄS MER

7. 5. Phase Distribution of Mixed Biopolymer Gels in Relation to Process Conditions

   Författare :Pernilla Walkenström; Chalmers tekniska högskola; []
   Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; gelatin; whey protein; phase distribution; shear; high pressure; rheological properties; microstructure; mixed gels;

   Sammanfattning : The influence of various process parameters on the microstructure and rheological properties of pure and mixed gels of gelatin and whey proteins has been investigated. Gelatin is a cold-set protein and whey proteins are a group of thermo-set globular proteins. Depending on the charge present, whey proteins can form two types of gel structures. LÄS MER