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 ?
Stable up to 350 degrees F (175 degrees C), prevents gel strength ascension in fluids with high calcium, salt and solids content.
Protease activity resulting in softening in the flesh could be controlled by adding protease inhibiting pig plasma that increased gel strength of the NABW surimi more than twofold.
Our previous investigation, for example, found that SAPs with high water absorbency were accompanied by low gel strength and the calculated low value of effective cross-linking density [41].
We found that the control, Alaska pollock surimi, was higher in fat content, pH, lightness, and whiteness compared to the pork leg surimi, and also had greater breaking force, deformation, gel strength, and texture attributes.
Special attention was paid to the dependence of gel strength on the homogeneity and sulphur content of the galactans [13].
Increasing the storage time of raw fish material in ice caused a significant decrease in the gel strength of the resulting surimi gel.
The breaking force, deformation and gel strength were measured using a texture analyzer (EZ-test, Shimadzu, Tokyo, Japan) equipped with a cylindrical plunger (diam.
DETERMINATIONS: High Shear Gel Strength, 2% organoclay gellant in toluene (by weight)
Curdlan gum, in combination with xanthan at 2% total concentration, had the most stable gel strength.
But the use of bulk oil decreased gel strength by an average of 31%.