Formation and structure of whey protein heat-induced gels (100 mg mL-1) through heat treatment at 80 °C and pH modifications at three pH values of acidic (2), isoelectric (5.6) and neutral (7) were studied. The obtained results indicated that the nature of the primary gel networks was different at each pH value. The heat-induced gels produced at pH of 2 and 7, had acceptab...

The effect of hydrolyzed potato protein (HPP), a natural antioxidant, on emulsion quality was investigated using a factorial design with two Fat (15%, 30%) and two HPP (0%, 2.5%) levels, with three replications. The colour of the raw emulsions as well as cooking losses, textural properties and TBARS of cooked frankfurters were measured. Increasing the Fat proportion significantly (P<0.05) incre...

abstract- in this study, texture profile analysis and a creep test were used to determine the textural quality attributes of fish protein isolates and conventional surimi. these isolates were made from raw materials obtained from filleting processes of silver carp (hypophthalmichthys molitrix) using acid and alkaline aided treatments. texture profile analysis was performed in order to obtain ha...

The human diet contains a large variety of aromas, tastes and textures. The latter is particularly important since it determines whether foods are difficult to process orally and thus can be one source of food avoidance. It has also been reported in recent literature that food texture was a main driver for satiation processes and thus it is of interest for the food manufacturing industry to be ...

introduction : dentin removal during root canal instrumentation creates a weaker root structure and increases its potential to fracture. the aim of this in vitro experimental study was to compare fracture resistance of teeth filled with gutta-percha, and resilon using two different techniques. materials and methods: this study was performed on 105 single-canal extracted maxillary incisors. samp...

the mechanical strength of cumin seed and the effects of moisture content, seed size, speed and direction of loading on the force and energy required to fracture cumin seed were investigated. the results showed that moisture and loading direction were significant at the 1% level on the force and energy required to fracture cumin seed. the effects of seed size on force and loading speed on energ...

in petroleum production, produced water re-injection (pwri) has earned much interest among disposal methods of the produced water. however, presence of the contaminants in the produced waters usually results in formation damage in well bores and their surrounding fracture systems. in the present study, modeling of external cake formation on a fracture in unsteady-state conditions is discussed. ...