Blar i Publikasjoner fra CRIStin på emneord "Rheology"
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Advanced structural characterisation of agar-based hydrogels: Rheological and small angle scattering studies
(Peer reviewed; Journal article, 2020)Agar-based extracts from Gelidium sesquipedale were generated by heat and combined heat-sonication, with and without the application of alkali pre-treatment. Pre-treatment yielded extracts with greater agar contents; ... -
Gels and gelled emulsions prepared by acid-induced gelation of mixtures of faba bean (Vicia faba) protein concentrate and λ-carrageenan
(Journal article, 2022)In this study, gels were successfully prepared at room temperature from mixtures of dry fractionated faba bean protein concentrate (FPC) and λ-carrageenan (λ-CGN), through acidification with glucono-δ-lactone (GDL). At ... -
Improving the Nutritional, Structural, and Sensory Properties of Gluten-Free Bread with Different Species of Microalgae
(Peer reviewed; Journal article, 2022)Microalgae are an enormous source of nutrients that can be utilized to enrich common food of inherently low nutritional value, such as gluten-free (GF) bread. Addition of the algae species: Tetraselmis chuii (Tc), Chlorella ...