{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"omics_type":["Unknown"],"volume":["11(1)"],"submitter":["Ji Z"],"pubmed_abstract":["This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration in"],"journal":["Foods (Basel, Switzerland)"],"pagination":["128"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC8750888"],"repository":["biostudies-literature"],"pubmed_title":["Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose)."],"pmcid":["PMC8750888"],"pubmed_authors":["Liu H","Yu L","Jin W","Duan Q","Miao S","Ji Z","Shen W"],"additional_accession":[]},"is_claimable":false,"name":"Morphology and Rheology of a Cool-Gel (Protein) Blended with a Thermo-Gel (Hydroxypropyl Methylcellulose).","description":"This study investigates the morphological and rheological properties of blended gelatin (GA; a cooling-induced gel (cool-gel)) and hydroxypropyl methylcellulose (HPMC; a heating-induced gel (thermo-gel)) systems using a fluorescence microscope, small angle X-ray scattering (SAXS), and a rheometer. The results clearly indicate that the two biopolymers are immiscible and have low compatibility. Moreover, the rheological behavior and morphology of the GA/HPMC blends significantly depend on the blending ratio and concentration. Higher polysaccharide contents decrease the gelling temperature and improve the gel viscoelasticity character of GA/HPMC blended gels. The SAXS results reveal that the correlation length (ξ) of the blended gels decreases from 5.16 to 1.89 nm as the HPMC concentration in","dates":{"release":"2022-01-01T00:00:00Z","publication":"2022 Jan","modification":"2025-06-01T03:32:40.833Z","creation":"2025-06-01T03:32:40.833Z"},"accession":"S-EPMC8750888","cross_references":{"pubmed":["35010254"],"doi":["10.3390/foods11010128"]}}