Additional rheology and syneresis
experiments were conducted to help conclude which type of phase separation was present in each sample.
The rate of syneresis
during storage significantly increased (p<0.
2-1 [micro]m), iii) inter-cluster rearrangements (size in casein gels ~1-40 [micro]m), and iv) syneresis
values Table (2) measured by either the drainage or centrifugation mothods showed that fermented milk fortified with CH, WPC and GMP (T2, T3 and T4) respectively, exhibited less syneresis
than that fortified with L-Ascorbic acid (T1) and control one.
The larger radius of the thin liquid film means prolongation of the time of its syneresis
(Radoev et al.
is taking place in the dispersed system in consequence of the change of the balance of interparticle interaction forces.
Previous workers interpreted the Kokomo Limestone as a product of an intertidal and subtidal environment, or reported the presence of syneresis
cracks to argue for a restricted lagoon and intertidal environment.
The process is called syneresis
, which sounds like the model name of a new hybrid car, but really just means separating the liquid from a gel.
The occurrence of syneresis
cracks suggests episodic subareal conditions (Kleesment 1997).
In products requiring a long shelf-life and/or low temperature storage, it delays the onset of syneresis
and gelling, while preserving end-product quality and premium texture.
Moreover, an iambic tetrameter line, in some cases, can be scanned as a nine-syllable line, depending on whether or not one decides to read an occasionally ambiguous word as a syneresis
Increase in impact properties, therefore, indicated some kind of syneresis
between CTBN particles with ECN and formation of a specially ordered matrix which was mechanically stronger than thermoset alone.
Additionally, it exhibits the novel property of syneresis
, or shrinkage, that significantly enhances its safety profile in neurological applications.
The finished products are hydrophobic, thermally reversible and without syneresis
The problems of traditionally fermented milk products in the rural areas of developing countries have been investigated and they include lack of consistent technology, problems of hygiene, sanitation, short shelf life, syneresis
, variable sensory qualities and unattractive presentation to the consumers .