gel strength


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gel strength

[′jel ‚streŋkth]
(fluid mechanics)
Of a colloid, the ability or a measure of its ability to form gels.
References in periodicals archive ?
The effect of CMS on the gel strength and on the production of cheese dry matter was estimated using linear regression.
Gel strength and TPA: The result of gel strength and TPA are presented in Tables 8 and 9 respectively.
The gel strength was well maintained, but the standard of high strength gel (viscosity > 10000 mPa x s) was not achieved.
In this paper, the superabsorbent polymer with high water absorbency and gel strength was prepared under optimum conditions.
It offers immediate thinning action, reduces gel strength and is more cost-effective than traditional thinners.
The maximum gel strength was observed in the case of xanthan which formed a very firm gel even at 0.2 %.
The scientists, who had previously worked on the interaction of proteins with peptides, found that peptides containing a thiol group could be employed to control the gel strength of a heat-induced whey protein system.
Interestingly, the relatively high gel strength of solution 2 (afforded by the gelatin) likely prevented air bubble formation.
Gel Strength. An accurate weighed quantity of 30 g of gel was placed in a 50 mL graduated measuring cylinder and was allowed to form gel in a water bath at 37[degrees]C.