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Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, 10/2006, Volume 288, Issue 1-3, pp. 3 - 11
Journal Article
Comprehensive Reviews in Food Science and Food Safety, ISSN 1541-4337, 01/2011, Volume 10, Issue 1, pp. 33 - 51
:  Considerable research has been done to better understand the basis for gel formation by myofibrillar proteins (MPs) in effort to manufacture acceptable... 
THERMALLY-INDUCED GELATION | CHICKEN-BREAST MUSCLE | HEAT-INDUCED GELATION | FOOD SCIENCE & TECHNOLOGY | TRANSGLUTAMINASE CROSS-LINKING | DYNAMIC RHEOLOGICAL MEASUREMENTS | FISH-MEAT GEL | ACID-INDUCED GELATION | COD GADUS-MORHUA | SALT-SOLUBLE PROTEINS | PRESSURE-INDUCED GEL | Phosphates | Legislators | Muscle proteins | Actin | Myosin
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2002, Volume 37, Issue 6, pp. 589 - 601
Summary Protein gelation is important to obtain desirable sensory and textural structures in foods. Gelation phenomenon requires a driving force to unfold the... 
gelation | heat | Acidic | transglutaminase | high‐pressure | urea | Urea | Heat | Transglutaminase | Gelation | High-pressure | HEAT-INDUCED GELS | FOOD PROTEINS | FOOD SCIENCE & TECHNOLOGY | MICROBIAL TRANSGLUTAMINASE | ACID-INDUCED GELATION | BETA-LACTOGLOBULIN | WHEY PROTEINS | PRESSURE-INDUCED GELS | ENZYMATIC CROSS-LINKING | high-pressure | COLD-SET GELS | acidic | GLUCONO-DELTA-LACTONE
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2014, Volume 39, pp. 301 - 318
Journal Article
Trends in Food Science & Technology, ISSN 0924-2244, 12/2017, Volume 70, pp. 69 - 81
Bioactive molecules are mostly amenable to degradation at processing, storage, and harsh digestion conditions. Hence, high-throughput encapsulation bodies must... 
Nano-gels | Hydrogels | Globular proteins | Whey proteins | Delivery systems | Soy proteins | BETA-LACTOGLOBULIN FIBRILS | FOOD SCIENCE & TECHNOLOGY | PROTEIN/PNIPAAM IPN HYDROGELS | CROSS-LINKING | CONTROLLED-RELEASE | CONTROLLED DRUG-DELIVERY | PRESSURE-INDUCED GELS | IN-VITRO | MEDICAL APPLICATIONS | COLD-SET HYDROGELS | CITRIC-ACID
Journal Article
Journal of Aquatic Food Product Technology, ISSN 1049-8850, 07/2015, Volume 24, Issue 5, pp. 490 - 501
New heat-induced gel products prepared from farmed meagre (Argyrosomus regius) and psyllium dietary fiber (DF; up to 4.0%, w/w) with reduced salt content (from... 
heat-induced gelling | color | water holding capacity | texture | chilled storage | SURIMI | QUALITY | PROTEIN | FISH PRODUCTS | FOOD SCIENCE & TECHNOLOGY | INDUCED GELATION | RAW | MICROBIAL TRANSGLUTAMINASE | PRESSURE-INDUCED GEL | MTGASE | DIETARY FIBER
Journal Article
Nature Communications, ISSN 2041-1723, 12/2019, Volume 10, Issue 1, pp. 320 - 11
During earthquake propagation, geologic faults lose their strength, then strengthen as slip slows and stops. Many slip-weakening mechanisms are active in the... 
GLASS | TRANSFORMATION | SILICA-GEL | ROCK | MULTIDISCIPLINARY SCIENCES | GROWTH | PRESSURE-INDUCED AMORPHIZATION | QUARTZ | FLOW | SURFACES | WATER | Seismic activity | Slip | Quartz | Silica | Silicon dioxide | Fault lines | Geological faults | Veins | Earthquakes | Continental crust | Bonding strength | Healing | Silica gel | Lubrication
Journal Article
Ceramics International, ISSN 0272-8842, 01/2017, Volume 43, Issue 1, pp. 825 - 829
Journal Article