Keywords: ساختار ژل; Emulsion-filled gels; Gel structure; Solid lipid microparticles; Curcuminoid; Babacu oil;
مقالات ISI ساختار ژل (ترجمه نشده)
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Keywords: ساختار ژل; Model waxy oil; PMSQ microsphere; Gel structure; Formation & breakage properties;
Keywords: ساختار ژل; Organo-palygorskite; Gel structure; Oil-based drilling fluids; Palygorskite; Surface modification;
Keywords: ساختار ژل; Stirred yoghurt; Laccase-mediator system; Gel structure; Sensory perception; Protein fragmentation; Lipid oxidation
Keywords: ساختار ژل; Clay suspension; Clay microstructure; Smectite suspension; Gel structure; Clay interaction;
Keywords: ساختار ژل; Silica sol; Silica gel; Rheology; Gel structure; Surface area
Keywords: ساختار ژل; Hybrid carrageenan; Gelation; Gel structure; Rheology; Flow-induced;
Effect of actomyosin form extracted from skeletal fast muscle on the structural and rheological properties of heat-induced gels
Keywords: ساختار ژل; Chicken breast muscle; Actomyosin; Pyrophosphate; Gel structure; Gel properties;
Molecular structure and properties of κ-carrageenan-gelatin gels
Keywords: ساختار ژل; κ-Carrageenan (PubChem CID: 11966249); Gelatin i.e., Collagen I, alpha chain (PubChem CID: 6913668); Distilled water (PubChem CID: 962); Gelatin; κ-Carrageenan; Gel structure; Rheology; IR spectroscopy; Molecular docking;
Microbial and algal alginate gelation characterized by magnetic resonance
Keywords: ساختار ژل; Magnetic resonance; Microbial alginate; Physical gelation; Gel structure; Pseudomonas aeruginosa;
Rheology of aging aqueous muscovite clay dispersions
Keywords: ساختار ژل; Muscovite; Aging; pH; Bingham yield stress; Viscoelastic behaviour; Gel structure
Impact of oxidoreduction potential and of gas bubbling on rheological properties of non-fat yoghurt
Keywords: ساختار ژل; Oxidoreduction potential; Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus; Non-fat yoghurt; Gel structure; Exopolysaccharides
Determination of aroma compound diffusion in model food systems: Comparison of macroscopic and microscopic methodologies
Keywords: ساختار ژل; Self-diffusion; Apparent diffusion; Gel structure; Aroma compounds
Effect of preheating temperature and calcium ions on the properties of cold-set soybean protein gel
Keywords: ساختار ژل; Soybean protein gel; Fractal dimension; Cold-set gel; Gel structure;
Effect of oxidoreduction potential and of gas bubbling on rheological properties and microstructure of acid skim milk gels acidified with glucono-δ-lactone
Keywords: ساختار ژل; oxidoreduction potential; acid skim milk gel; gel structure; glucono-δ-lactone;
Hollow fiber dead-end ultrafiltration: Influence of ionic environment on filtration of alginates
Keywords: ساختار ژل; Sodium alginate; Dead-end ultrafiltration; Membrane fouling; Hollow fiber; Gel structure
Formation and structural control of surfactant and polyelectrolyte gels
Keywords: ساختار ژل; Surfactant; Polyelectrolyte; Gel structure; Gelation kinetics; Tracer particles
Quantitative characterization of pore structure of cellulose gels with or without bound protein ligand
Keywords: ساختار ژل; Batch solute exclusion method; Equilibrium partitioning; Gel structure; Cellulose gel; Dextran; Partition coefficient; Ogston model; Protein ligand;