Gelation Modification of Soy Protein Isolate by a Naturally Occurring Cross-Linking Agent and Its Potential Biomedical ApplicationFEI SONG; ZHANG, Li-Ming.Industrial & engineering chemistry research. 2009, Vol 48, Num 15, pp 7077-7083, issn 0888-5885, 7 p.Article

Preparation of heat-induced transparent gels from egg white by the control of pH and ionic strength of the medium = Préparation, par contrôle du pH et de la force ionique du milieu, de gels transparents induits thermiquement, à partir de blanc d'oeufKITABATAKE, N; SHIMIZU, A; DOI, E et al.Journal of food science. 1988, Vol 53, Num 4, pp 1091-1106, issn 0022-1147, 6 p.Article

Paraffin polydispersity facilitates mechanical gelationPASO, Kristofer; SENRA, M; YI, Y et al.Industrial & engineering chemistry research. 2005, Vol 44, Num 18, pp 7242-7254, issn 0888-5885, 13 p.Article

Some Mechanistic Insights into the Gelation of Regenerated Silk Fibroin SolNAGARKAR, Shailesh; PATIL, Avinash; LELE, Ashish et al.Industrial & engineering chemistry research. 2009, Vol 48, Num 17, pp 8014-8023, issn 0888-5885, 10 p.Article

Untersuchungen über die Retrogradation der Stärke in konzentratrierten Weizenstärkegelen. Teil 1. Herstellung konzentrierter Gele, Einfluss der Stärkekonzentration und Herstellungsbedingungen auf die Retrogradation der Stärke = Recherches relatives à la rétrogradation de l'amidon dans des gels concentrés d'amidon de blé. 1. Préparation des gels concentrés, influence de la concentration en amidon et des conditions de préparation sur la rétrogradation de l'amidon = Investigations on the retrogradation in concentrated wheat starch gels. Part 1. Preparation of concentrated gels, influence of the starch concentration and conditions of preparation on the starch retrogradationKRUSI, H; NEUKOM, H.Stärke. 1984, Vol 36, Num 2, pp 40-45, issn 0038-9056Article

CORRELATION OF GELATION TIMES FOR POLYMER SOLUTIONS USED AS SWEEP IMPROVEMENT AGENTSTERRY RE; CHYI GANG HUANG; GREEN DW et al.1981; SPEJ, SOC. PET. ENG. J.; ISSN 0197-7520; USA; DA. 1981; VOL. 21; NO 2; PP. 229-235; BIBL. 20 REF.Article

Effects of temperature on the different stages in thermal gelling of glycinin = Effets de la température sur les différents stades de la gélification induite thermiquement de la glycinineNAKAMURA, T; UTSUMI, S; MORI, T et al.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 6, pp 1201-1203, issn 0021-8561Article

GELATION OF MIXTURES OF SOYMILK AND RECONSTITUTED SKIM MILK SUBJECTED TO COMBINED ACID AND RENNETCHUNGUO LIN; HILL, Art; CORREDIG, Milena et al.Journal of texture studies. 2012, Vol 43, Num 6, pp 468-476, issn 0022-4901, 9 p.Article

Deformation and fracture of wheat, corn and rice starch gels in lubricated and bonded uniaxial compression = Déformation et rupture des gels d'amidons de blé, de maïs et de riz soumis à une compression uniaxiale, en milieu lubrifié ou nonCHRISTIANSON, D. D; CASIRAGHI, E. M; BAGLEY, E. B et al.Carbohydrate polymers. 1986, Vol 6, Num 5, pp 335-348, issn 0144-8617Article

Gelatinization and retrogradation of rice starch studied by differential scanning calorimetry = Etude, par calorimétrie différentielle à balayage, de la gélatinisation et de la rétrogradation de l'amidon de rizNAKAZAWA, F; NOGUCHI, S; TAKAHASHI, J et al.Agricultural and biological chemistry. 1984, Vol 48, Num 1, pp 201-203, issn 0002-1369Article

Amplifying Emission Enhancement and Proton Response in a Two-Component GelPENGCHONG XUE; RAN LU; PENG ZHANG et al.Langmuir. 2013, Vol 29, Num 1, pp 417-425, issn 0743-7463, 9 p.Article

Effet de la qualité du surimi sur la réaction de réticulation des chaines lourdes de la myosine au cours de la prise en masseNUMAKURA, T; SEKI, N; KIMURA, I et al.Nippon Suisan Gakkaishi. 1987, Vol 53, Num 4, pp 633-639, issn 0021-5392Article

Gelation of rodlike macromoleculesSINCLAIR, M; LIM, K. C; HEEGER, A. J et al.Physical review letters. 1983, Vol 51, Num 19, pp 1768-1771, issn 0031-9007Article

Wetting Reversal at Gelation Transition Freezes Thermodynamically Unstable StatesHIRAYAMA, Shinya; SANO, Masahito.Langmuir. 2013, Vol 29, Num 29, pp 9041-9045, issn 0743-7463, 5 p.Article

Cold gelation of whey protein emulsionsROSA, Paula; SALA, Guido; VAN VLIET, Ton et al.Journal of texture studies. 2006, Vol 37, Num 5, pp 516-537, issn 0022-4901, 22 p.Article

The role of hydrogen bonding in amylose gelationMCGRANE, Scott J; MAINWARING, David E; CORNELL, Hugh J et al.Stärke. 2004, Vol 56, Num 3-4, pp 122-131, issn 0038-9056, 10 p.Article

Gel-permeation and optical rotation studies on xanthan-galactomannan interactions = Etude, par perméation sur gel et par rotation optique, des interactions entre le xanthane et le galactomannaneCHEETHAM, N. W. H; PUNRUCKVONG, A.Carbohydrate polymers. 1989, Vol 10, Num 2, pp 129-141, issn 0144-8617Article

A research note. Factors affecting the gel properties of surimi = Note de recherche. Les facteurs influençant les caractéristiques de gélification du surimiBABBITT, J. K; REPPOND, K. D.Journal of food science. 1988, Vol 53, Num 3, pp 965-966, issn 0022-1147Article

Paste and gel properties of prime corn and wheat starches with and without native lipids = Caractéristiques de gonflement et de gélification des amidons de maïs et de blé, en présence ou en absence de lipides natifsTAKAHASHI, S; SEIB, P. A.Cereal chemistry. 1988, Vol 65, Num 6, pp 474-483, issn 0009-0352Article

Comment on Self-similarity in irreversible kinetic gelationHONG, D. C; EUGENE STANLEY, H; JAN, N et al.Physical review letters. 1984, Vol 53, Num 5, issn 0031-9007, 509Article

Effect of sugars, lipids and type of starch on the mode and kinetics of retrogradation of concentrated corn starch gels = Effet des glucides, des lipides et du type d'amidons sur le mode et la cinétique de rétrogradation de gels concentrés d'amidon de maïsGERMANI, R; CIACCO, C. F; RODRIGUEZ-AMAYA, D. B et al.Stärke. 1983, Vol 35, Num 11, pp 377-381, issn 0038-9056Article

Temperature-Dependent Gelation Process in Colloidal Dispersions by Diffusing Wave SpectroscopyJIAXUE LIU; BOYKO, Volodymyr; ZHIYONG YI et al.Langmuir. 2013, Vol 29, Num 46, pp 14044-14049, issn 0743-7463, 6 p.Article

Research on the Gelation Performance of Low Toxic PEI Cross-Linking PHPAM Gel Systems as Water Shutoff Agents in Low Temperature ReservoirsHU JIA; PU, Wan-Fen; ZHAO, Jin-Zhou et al.Industrial & engineering chemistry research. 2010, Vol 49, Num 20, pp 9618-9624, issn 0888-5885, 7 p.Article

Induction, par l'hydrochlorure de guanidine, de la formation d'un nouveau gel à partir de sardines entièresKANOH, S; WAKISAKA, M; NAKAYAMA, T et al.Nippon Suisan Gakkaishi. 1988, Vol 54, Num 4, pp 673-676, issn 0021-5392Article

Gelation of pectinic acids in the presence of calcium counterions = Gélatinisation des acides pectiniques en présence de contre-ions calciumTHIBAULT, J. F; RINAUDO, M.British polymer journal. 1985, Vol 17, Num 2, pp 181-184, issn 0007-1641Article