Essays about: "gel strength"

Showing result 1 - 5 of 18 essays containing the words gel strength.

  1. 1. Production of textile fibres from filamentous fungi grown on apple pomace : invertase pre-treatment

    University essay from Högskolan i Borås/Akademin för textil, teknik och ekonomi

    Author : Sofia Berg; [2023]
    Keywords : apple pomace; invertase; fibres; filamentous fungi; dry gel spinning;

    Abstract : In this work Rhizopus Delemar was grown on an apple pomace medium, a waste product from the juice industry. The apple pomace was pre-treated with the enzyme invertase to hydrolyse the sucrose available in the waste to glucose and fructose, which are digestible by the fungus. READ MORE

  3. 2. Multifunctional ice and snow repellent coatings for photovoltaic modules

    University essay from Uppsala universitet/Solcellsteknik

    Author : Gunnar Sandkvist; [2023]
    Keywords : sol-gel; superhydrophobic; dip-coating; anti-reflective; silica;

    Abstract : Implementation of solar power by photovoltaic modules in cold climates, such as northern Sweden, implies several challenges. Ice and snow coverage not only leads to reduction in energy production due to shading, but it also puts equipment at risk from additional weight. READ MORE

  4. 3. Impact of storage at freezing temperatures on casein micelle size, coagulation properties and curd yield in bovine milk

    University essay from SLU/Department of Molecular Sciences

    Author : Ebba Bondesson; [2022]
    Keywords : Casein micelle size; milk coagulation time; gel strength; curd yield; freezing; freeze drying;

    Abstract : Frozen storage is an efficient and convenient way to preserve and transport milk, but the effect from frozen storage needs to be further researched. The objective of this study was to investigate how storage at freezing temperatures (-80°C and -20°C) of frozen and freeze-dried bovine milk samples, respectively, affects pH, casein micelle size, ethanol stability, rheological properties and curd yield. READ MORE

  5. 4. Development of a Semisolid Baobab-based Protein Snack

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : David Bergman; Olle Wikner; [2022]
    Keywords : Baobab; Protein; Plant protein; Oat; Pea; Rheology; Development; Innovation; PDCAAS; Gel; Protein solubility; Food technology; Agriculture and Food Sciences;

    Abstract : This thesis was done in collaboration with the department of Food Technology at LTH, Aventure AB, and Arwa Foodtech AB. The aim of the project was to develop the base for a baobab based, spoonable protein snack, comparable to quarg but free from ingredients of animal origin. READ MORE

  6. 5. Towards Ca2+ Responsive Reticular Materials. An Evaluation of Suitable Conditions for Self-Assembly of the Protein S100G

    University essay from Lunds universitet/Biofysikalisk kemi

    Author : Andreas Carlsson; [2021]
    Keywords : protein material; domain swapping; EF-hand; calbindin D9k; Ca2 dependent; aggregation; S100G; protein design; biophysical chemistry; Biology and Life Sciences;

    Abstract : Att bygga material av proteiner är en konst som våra kroppar är specialister på. Men när vi medvetet försöker designa proteinmaterial, så blir det tydligt hur komplexa och svårstyrda biofysikens lagar är. READ MORE