Clara A. Tovar

TL;DR: In this article, a methodology for the thermophysical characterization of liquids and liquid mixtures based on measurements of density, sound speed and isobaric heat capacity per unit volume at atmospheric pressure as a function of temperature is proposed.

TL;DR: In this article, the heat capacities of various liquids were determined with a high precision using differential scanning calorimetry, as implemented on a Setaram Micro DSC II calorimeter based on Calvet's differential detection of the heat flow rate in the measuring and reference vessels.

TL;DR: In this paper, changes in viscoelastic properties as a function of the wheat starch content of crab sticks from Alaska Pollock and Pacific Whiting surimi determined from transient and oscillatory measurements were studied.

TL;DR: In this paper, the authors evaluated four dispersions of 3% glucomannan in water, deacetylated with 5% 0.6-N and 1-N KOH (lots L1 and L2) and 0.4-N NaOH (L3 and L4) as gelling agents for use in raw restructured seafood products, and found that L1 was the most time-stable gel with the highest elasticity and the lowest relaxation exponent (n ).

TL;DR: In this article, a study of the influence of a Konjac glucomannan aqueous dispersion (KAD) as ingredient, at different alkalinity levels, on the thermal stability of low-quality squid surimi and the viscoelastic properties of its gel was performed.