Sentence examples for gel firmness from inspiring English sources

Correlations of β-lactoglobulin (β-LG) denaturation to gelation time, gel firmness, and gel moisture content have been widely documented.

According to technological properties, it can be concluded that C. cardunculus extract exhibited an excellent efficiency on raw milk, in term of dynamic moduli and gel firmness, as compared to chymosin.

Three factorial experimental designs were used, consisting of 1) 3 curd stirring speeds and 3 cutting programs; 2) 3 milk fat levels and 3 gel firmness levels at cutting; and 3) 2 milk protein levels and 3 fat:protein ratio levels, respectively.

An online visible near-infrared sensor was used to monitor the course of syneresis during cheesemaking with the purpose of visible near-infraredindicesensorined using partial least squares, wash cross-validation across a range of milk fat levels, gel firmness levels at cusedng, curd cutoing programonitorrring speeds, milk prothen levels, and fat:protein ratio levels.

Three full factorial designs were employed with experimental variables consisting of: (i) three curd stirring speeds and three cutting programmes; (ii) three milk fat levels and three gel firmness levels at cutting; and (iii) two milk protein levels and three fat:protein ratio levels in the respective experiments.

Increasing the total biopolymer concentration normally increases gel firmness, increasing the absolute amount of high acyl gellan in the mixed gels also has a significant impact on the corresponding gel firmness.

Rennet coagulation time, coagulum firmness, curd firmness and gel firming rate were the coagulation parameters measured using a gelograph.

The interaction between pH and CaCl2 concentration was the only combination of factors that affected coagulum firmness and gel firming rate.

pH showed the most important influence on rennet coagulation time and gel firming rate, while coagulation temperature showed the highest contribution to predict the firmness parameters.

A full factorial design consisting of three levels of milk fat content, three levels of gel cutting firmness and three replicates was used in this study to give a wide range of syneresis conditions.

Without filler, alginate gels lack firmness and possess a sticky surface covered with an exudate produced as a result of syneresis [ 14].