A research team has reviewed the process of gel formation in fermented sausages, emphasizing the crucial role of myofibrillar proteins and the influence of lactic acid bacteria, temperature, and ...

(Nanowerk News) Knowledge about colloidal gel formation and dissolution has implications for understanding the preparation and stability of many consumer goods such as milk and yogurt, and personal ...

The soft, solid-like properties of colloidal gels are essential in fields such as food and medical applications, but how these properties manifest themselves is a long-standing mystery. Until now, it ...

A multicomponent supramolecular gel constructed from the self-assembly of pyridyl-substituted tris-urea 1 and Pd(OAc) 2 is reported. A mixture of 1 and Pd(OAc) 2 in dimethyl sulfoxide provided a ...

Collagen molecules are widely used in the field of tissue engineering, especially as cell culture hydrogels. However, the cellular effects on collagen fiber formation inside collagen gels have not ...