Keywords: شکر آمورف; Solid dispersion; Amorphous sugar; Cinnamaldehyde; Flavour retention; Surfactant-free
مقالات ISI شکر آمورف (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: شکر آمورف; Crystallization; Amorphous sugar; Induction period; Salt; Heat treatment;
Keywords: شکر آمورف; Amorphous sugar; Micelles; Retention; Freeze-drying; Glass transition temperature;
Improving the Physical Stability of Freeze-Dried Amorphous Sugar Matrices by Compression at Several Hundreds MPa
Keywords: شکر آمورف; amorphous sugar; calorimetry (DSC); freeze-drying; glass transition temperature; compression; water sorption; FTIR;
Impact of compression, physical aging, and freezing rate on the crystallization characteristics of an amorphous sugar matrix
Keywords: شکر آمورف; Crystallization; Amorphous sugar; Induction period; Compression; Aging
Heterogeneity of the state and functionality of water molecules sorbed in an amorphous sugar matrix
Keywords: شکر آمورف; Amorphous sugar; Heterogeneity; Water sorption; Freeze-drying; Compression; Glass transition temperature
Influence of compression on water sorption, glass transition, and enthalpy relaxation behavior of freeze-dried amorphous sugar matrices
Keywords: شکر آمورف; Amorphous sugar; Compression; Freeze-drying; Water sorption; Glass transition temperature; Structural relaxation;
Impacts of Compression on Crystallization Behavior of FreezeâDried Amorphous Sucrose
Keywords: شکر آمورف; amorphous sugar; compression; sucrose; freezeâdrying; crystallization; molecular dynamics;
Formation of amorphous sugar in the syrup film – a key factor in modelling of industrial sugar drying
Keywords: شکر آمورف; Amorphous sugar; Rotary dryers; Sugar drying; Mathematical model
Temperature scanning FTIR analysis of secondary structures of proteins embedded in amorphous sugar matrix
Keywords: شکر آمورف; FTIR; thermal denaturation; secondary protein structure; amorphous sugar; glass transition; hydrogen bond
Glass transition related cohesion of amorphous sugar powders
Keywords: شکر آمورف; Glass transition temperature; Stickiness; Caking; Amorphous sugar; Food powders
Molecular mobility and the glass transition in amorphous glucose, maltose, and maltotriose
Keywords: شکر آمورف; Molecular mobility; Glass transition; Phosphorescence; Triplet state lifetime; Amorphous sugar; Glucose; Maltose; Maltotriose