gelation

This meat quality defect affects the sensory quality and consumers purchase intentions, and heat-induced gelation ability, water-holding capacity (WHC), emulsion capability, consequently textural characteristic and cooking yield when used in further processed poultry meat products [2].

The gelation ability of compounds (1-6) was investigated using fourteen different solvents including polar, non -polar organic solvents.

In recent years, the phase-selective gelation method was adopted for the recovery of spilled oil.

Ionic gelation occurs through the interaction of an anionic polymer solution with ions such as calcium (BUREY et al., 2008).

Methylcellulose, cellulose derivative offers uniform thickness, better flow properties, and thermal gelation. Also, Cellulose ethers and cellulose esters which are also cellulose derivatives are widely used in pharmaceutical industries for formulations of health care products.

The role of gelation and vitrification in pore formation process has been question of concern in many studies.

The formulation was characterized for smoothness, homogeneity, gelation temperation, gel time, viscosity, casting time, spreadability, syringebilty, water resistance, pH, consistency, surface morphology, mucoadhesive strength and mucoadhesive force.

Polymer gel is not limited in improving oil recovery, but it also has other beneficial traits over other methods, such as controllable gelation time, adjustable gel strength, the flexibility for pumping without a work-over rig, in-depth penetration, long effective time, low cost, and easy to remove from the wellbore by water recirculation [11, 13-15].

The acid-induced gelation processes of yak skim milk were determined with a rheometer (AR1500ex, TA Instruments, USA).

Whey protein aggregation process consists of three stages that often occur subsequently, including conformational changes, chemical reactions, and physical interactions [5], and can be done through heat or cold gelation methods.

Enhancing the efficacy of thermal treatments and minimizing the deleterious effect on milk-derived products, or using ultra-high pressure and UV processing methods when thermally treating milk to reduce color changes or gelation during processing and storage.