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Vol. 1 (1998 year), No. 1

Derkach S.R., Voron'ko N.G.
Influence of the Modifying Components on Gelatin Gel Properties

Influence of different modifying components: glycerin and agar-agar on rheological properties of gelatin gels and their melts has been investigated. It is shown that glycerin decreases and agar-agar increases the viscosity of gelatin melts, the coefficient of penetration and yield shearing stress of gelatin gels as compared to the ones without the components. The temperature and rate of structure formation increase with the expansion of agar-agar concentration. The optimum ratio of agar-agar, glycerin and gelatin concentration is found to make more plastic gelatin base for encapsulation with gelatinization rise higher than usual.

(in Russian, стр.4, fig. 3, tables. 1, ref 8, MS Word 95, MS Word 95 309 Kb)

Vol. 7 (2004 year), No. 1

Voron'ko N.G., Derkach S.R., Belyaevsky A.T.
The structural characteristics of edible multicomponent gel according to the method of scanning electron microscopy

The paper contains the results of structural (the scanning electron microscopy method) and rheological (the rotation viscometry method) researches of edible gels of the common structure "gelatin - sodium alginete - water". The development of macromolecular aggregation when adding sodium alginete into gelatin gel has been pointed out. The correlation between the structural peculiarities and gel rheological parameters has been found out.

(in Russian, стр.3, fig. 2, tables. 0, ref 9, MS Word 95, MS Word 95 795 Kb)