Keywords: سازگاری مجتمع; Fish skin gelatin; Gum arabic; Complex coacervation;
مقالات ISI سازگاری مجتمع (ترجمه نشده)
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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: سازگاری مجتمع; Complex coacervation; Polymer interaction; Chitosan; Microcapsules;
Keywords: سازگاری مجتمع; Probiotic bacteria; Exopolysaccharides; Sodium caseinate; Complex coacervation;
Keywords: سازگاری مجتمع; Flaxseed gum; Rice bran protein; Complex coacervation; Turbidity; Interaction;
Keywords: سازگاری مجتمع; Black raspberry anthocyanins; Complex coacervation; Gelatin; Gum Arabic; Stability; Thermal behavior;
Keywords: سازگاری مجتمع; Complex coacervation; Flavour encapsulation; Sodium caseinate; Retention; Glycerol; Tannic acid;
Efficient delivery of quercetin after binding to beta-lactoglobulin followed by formation soft-condensed core-shell nanostructures
Keywords: سازگاری مجتمع; Complex coacervation; Quercetin; Nanoencapsulation; Core-shell; Controlled release; Soft condensation; Nanoparticle;
Keywords: سازگاری مجتمع; Fish gelatin; Hyaluronic acid; Acid titration; Electrostatic attractions; Complex coacervation;
Keywords: سازگاری مجتمع; Complex coacervation; Avocado peel; Nisin; Drying methods; Collagen-polysaccharide; Nisin (PubChem CID: 16219761); Alginate (PubChem CID: 6850754); Pectin (PubChem CID: 441476);
Development of functional yogurt containing free and encapsulated echium oil, phytosterol and sinapic acid
Keywords: سازگاری مجتمع; Omega-3 fatty acids; Encapsulation; Complex coacervation; Functional food; Rheology;
Preparation and study of digestion behavior of lactoferrin-sodium alginate complex coacervates
Keywords: سازگاری مجتمع; Lactoferrin; Sodium alginate; Complex coacervation; In-vitro digestion; Iron release/binding; Antioxidant capacity;
Keywords: سازگاری مجتمع; Complex coacervation; Gelatin; Carboxymethyl cellulose; Morphology; ATR-FTIR; Circular dichroism; Conformational transition;
Keywords: سازگاری مجتمع; Whey proteins; Complex coacervation; Bioactive encapsulation; Scaling-up; Storage;
Keywords: سازگاری مجتمع; Chlorpyrifos microcapsules; Sustainable-release property; Spreadability; Polysiloxane sodium carboxylate surfactant; Complex coacervation;
Keywords: سازگاری مجتمع; Cross-linking; Complex coacervation; Enzyme; Microencapsulation; Gastrointestinal resistance
Keywords: سازگاری مجتمع; Omega-3 fatty acids; Sinapic acid; Rutin; Complex coacervation; Rancimat; Stearidonic acid
Keywords: سازگاری مجتمع; Complex coacervation; Electrical impedance spectroscopy; ζ-Potential; Isoelectric point
Keywords: سازگاری مجتمع; Complex coacervation; Sinapic acid; Cashew gum; Transglutaminase; Crosslinking; Omega 3 fatty acids
Keywords: سازگاری مجتمع; Astaxanthin; Complex coacervation; Cashew gum; Gelatin; Natural food coloring;
Keywords: سازگاری مجتمع; Ovalbumin; Gum arabic; Complex coacervation; Electrophoretic mobility; Conformation
Keywords: سازگاری مجتمع; Chitosan; Insulin; Nanoparticles; Oral administration; Complex coacervation;
Keywords: سازگاری مجتمع; Complex coacervation; Chitosan; Tripolyphosphate; Limonene; Spray drying
Keywords: سازگاری مجتمع; Complex coacervation; Butylated hydroxyanisole; Butylated hydroxytoluene; Microcapsules;
Keywords: سازگاری مجتمع; Complex coacervation; Phase separation; Capillary electrophoresis; Whey proteins isolate; Acacia gum;
Keywords: سازگاری مجتمع; Glutaraldehyde (PubChem CID: 3485); Acetic acid (PubChem CID: 176); Glycerol (PubChem CID: 753); Chloroform (PubChem CID: 6212); Sodium thiosulfate (PubChem CID: 24477); Potassium iodine (PubChem CID: 4875); Poppy-seed oil; Microcapsule; Arabic gum; Gelat
Keywords: سازگاری مجتمع; Complex coacervation; Beta-lactoglobulin; Nanoparticle; Delivery system; Fluorescence spectroscopy; 1H-NMR; Beta-carotene (PubChem CID: 5280489); Curcumin (PubChem CID: 969516); Ergocalciferol (PubChem CID: 5280793); Folic acid (PubChem CID: 6037);
Keywords: سازگاری مجتمع; Vanilla oil; Flavour; Microcapsule; Complex coacervation;
Keywords: سازگاری مجتمع; Tuna oil; Microencapsulation; Complex coacervation; Oxidative stability; Gelatin; Sodium hexametaphosphate; Transglutaminase;
Keywords: سازگاری مجتمع; Surface patch binding; Complex coacervation; Interaction potential; Phase diagram
Keywords: سازگاری مجتمع; Microcapsules; Oil in water emulsion; Chitosan; Gum Arabic; Tripolyphosphate; Complex coacervation;
Keywords: سازگاری مجتمع; Complex coacervation; Nanocapsules; Heat-resistance; Gelatin; Gum arabic; GDL; glucono-δ-lactone; TGase; Transglutaminase; TEM; transmission electron microscopy; PDI; polydispersity index; GC-MS; gas chromatography-mass spectrometry; SPME; solid phas
Keywords: سازگاری مجتمع; Turbidimetric titration; Monte Carlo simulation; Sigmoidal Boltzmann equation; Protein; Polysaccharide; Complex coacervation; Binding;
Keywords: سازگاری مجتمع; Gum Arabic; Chitosan; Polyelectrolytes; Complex coacervation; Zeta-potential; Rheology;
Keywords: سازگاری مجتمع; Complex coacervation; Bowman–Birk protease inhibitor; ι-Carrageenan; Hydrophobic interactions; Isothermal titration calorimetry
Keywords: سازگاری مجتمع; Complex coacervation; Canola protein isolate; Chitosan; Zeta potential; pH; Coacervate yield
Keywords: سازگاری مجتمع; Whey proteins; Heteroprotein co-assembly; Complex coacervation; Bioactive; Vitamin; Biocarrier
Effect of processing conditions on the morphology and oxidative stability of lipid microcapsules during complex coacervation
Keywords: سازگاری مجتمع; Microencapsulation; Microcapsule morphology; Wall material; Complex coacervation; Oxidative stability; Methyl oleate (PubChem CID: 5364509); Gelatin (PubChem CID: 441411); Arabic gum (PubChem CID: 24847856); Tween 80 (PubChem CID 5281955); Transglutaminas
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
Keywords: سازگاری مجتمع; Gelatin; Pectin; Degree of esterification; Complex coacervation; Cinnamaldehyde; Microencapsulation;
Development and characterization of microcapsules containing Bifidobacterium Bb-12 produced by complex coacervation followed by freeze drying
Keywords: سازگاری مجتمع; Microcapsules; B. lactis; Complex coacervation; Freeze drying;
Formation and evaluation of casein-gum arabic coacervates via pH-dependent complexation using fast acidification
Keywords: سازگاری مجتمع; CAS; casein; DSC; differential scanning calorimeter; FTIR; Fourier transform infrared; GA; gum arabic; MSD; mean particle sizes; PSD; particle size distribution; TGA; thermogravimetric analyzer; XRD; X-ray diffractograms; ZP; zeta potential; Complex coace
Enhancing stability of echium seed oil and beta-sitosterol by their coencapsulation by complex coacervation using different combinations of wall materials and crosslinkers
Keywords: سازگاری مجتمع; Encapsulation; Complex coacervation; Sinapic acid; Phytosterol; Echium oil; Cashew gum;
Effect of high coacervation temperature on the physicochemical properties of resultant microcapsules through induction of Maillard reaction between soybean protein isolate and chitosan
Keywords: سازگاری مجتمع; Soybean protein isolate; Chitosan; Complex coacervation; Maillard reaction; Aggregation; Flowability;
Metformin hydrochloride microencapsulation by complex coacervation: Study of size distribution and encapsulation yield using response surface methodology
Keywords: سازگاری مجتمع; Metformin hydrochloride; Complex coacervation; Double emulsion; Response surface methodology (RSM); Soybean protein isolate (SPI); Pectin;
Thermodynamic characterization of Gelatin-Sodium carboxymethyl cellulose complex coacervation encapsulating Conjugated Linoleic Acid (CLA)
Keywords: سازگاری مجتمع; Gelatin; Carboxymethyl cellulose; Complex coacervation; Isothermal titration calorimetry; CLA microcapsules;
Influence of process parameters on microcapsule formation from chitosan-Type B gelatin complex coacervates
Keywords: سازگاری مجتمع; Chitosan; Type B gelatin; Shell; Complex coacervation; Microcapsules;
The influence of pH and enzyme cross-linking on protein delivery properties of WPI-beet pectin complexes
Keywords: سازگاری مجتمع; Biopolymer complexes; Complex coacervation; Complexation; Laccase; FITC-BSA; Release;
Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation: A review
Keywords: سازگاری مجتمع; Functional foods; Bioactive ingredients; Omega-3 oil; Probiotic bacteria; Complex coacervation; Co-encapsulation;
Complex coacervation: Encapsulation and controlled release of active agents in food systems
Keywords: سازگاری مجتمع; Complex coacervation; Microencapsulation; Rheological property; Controlled release; Food systems;
Effect of coacervation conditions on the viscoelastic properties of N,O-carboxymethyl chitosan - gum Arabic coacervates
Keywords: سازگاری مجتمع; Complex coacervation; N,O-carboxymethyl chitosan; Gum Arabic; Viscoelasticity; Electrostatic interaction;
Encapsulated thyme (Thymus vulgaris) essential oil used as a natural preservative in bakery product
Keywords: سازگاری مجتمع; Ethylene glycol (PubChem CID: 174); Plitidepsin (PubChem CID: 44152164); Benzalkonium chloride (PubChem CID: 15865); Fungi; Natural food preservative; Food spoilage; Complex coacervation; Thyme oil;