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 ?
It offers immediate thinning action, reduces gel strength and is more cost-effective than traditional thinners.
Nevertheless, the yield and gel strength of gelatin are governed by liming conditions.
The maximum gel strength was observed in the case of xanthan which formed a very firm gel even at 0.
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.
The fundamental properties such as the equilibrium swelling ratio, the gel strength, the crosslinking density and the average molecular weight between crosslink points for PDMAEMA hydrogels crosslinked with different crosslinking agents were investigated as a function of the gel preparation concentration.
The use of highly methoxylated pectin increases the gel strength of the prepared mango and ambarella jams.
Gel strengths can vary widely depending upon the application.
The high moisture content of the test surimi resulted in low gel strength (GS) values.
This technology allows you to select the thermal gelation temperature that is most suitable for your product, to provide structure or trap water and gases, as well as select the required degree of gel strength, which ranges from
Compared to Beneo HP it exhibits higher gel strength in fat substitution applications at higher temperatures.
Gel strength is qualitatively characterized using the "Sydansk scale," which is coded by integers from zero to ten.