Keywords: کرمینگ; Mono- and diglycerides; Milk protein; Droplet size; Creaming; Stability; Emulsions;
مقالات ISI کرمینگ (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: کرمینگ; Physicochemical stability; Lecithin; Chitosan; Degradation kinetic; Creaming;
Keywords: کرمینگ; high-pressure jet; whole milk; foaming; creaming;
Keywords: کرمینگ; Pickering emulsion; Chitosan; Stability; Coalescence; Flocculation; Creaming
Keywords: کرمینگ; Quince seed gum; Xanthan gum; Creaming; Emulsion stability; Oil-in-water (O/W) emulsion
Keywords: کرمینگ; Sweet potato protein; High hydrostatic pressure; Guar gum; Glycerol monostearate; Emulsion; Creaming; Rheology;
Keywords: کرمینگ; Demulsification; Micro-separation devices; Liquid/liquid separation; Oil in water emulsion; Coalescence; Creaming;
Keywords: کرمینگ; Nanoemulsions; Miniemulsions; Creaming; Phase separation; Satellite droplets;
Characterisation of heterogeneity and spatial autocorrelation in phase separating mixtures using Moran's I
Keywords: کرمینگ; Magnetic resonance imaging (MRI); Nuclear magnetic resonance (NMR) relaxation time contrast; Vesicles; Phase separation; Creaming; Spatial autocorrelation; Depletion gels;
Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
Keywords: کرمینگ; O/W emulsions; Xanthan; Locust bean gum; Whey protein; pH; Creaming; Lipid oxidation;
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
Keywords: کرمینگ; Shelf-life; UHT milk; Gelation; Creaming; Proteolysis; Ultrastructure; Fat globule; Food waste;
Influence of flaxseed gum and NaCl concentrations on the stability of oil-in-water emulsions
Keywords: کرمینگ; Creaming; Emulsions; Flaxseed gum; NaCl; Nuclear magnetic resonance; ζ-potential;
Increasing the emulsifying capacity of whey proteins at acidic pH values through covalent modification with allyl isothiocyanate
Keywords: کرمینگ; ALA; alpha lactalbumin; AITC; allyl isothiocyanate; BSA; bovine serum albumin; IEP; isoelectric point; β-LG; β-lactoglobulin; SLS; static light scattering; WPI; whey protein isolate; Allyl isothiocyanate (PubChem CID: 5971); Beta-lactoglobulin (PubChem
Effects of flaxseed gum concentrations and pH values on the stability of oil-in-water emulsions
Keywords: کرمینگ; Flaxseed gum; Emulsions; Particle size; Rheology; Creaming; Nuclear magnetic resonance;
Multilayer emulsions as a strategy for linseed oil microencapsulation: Effect of pH and alginate concentration
Keywords: کرمینگ; Emulsion stability; Sodium alginate; Whey protein isolate; Flocculation; Creaming; Layer-by-layer deposition;
Synthesis, characterization and emulsification properties of dodecenyl succinic anhydride derivatives of gum Arabic
Keywords: کرمینگ; Dodecenyl succinic anhydride derivatives; Gum Arabic; Emulsification properties; Droplet size; Creaming
Designing reduced-fat food emulsions: Locust bean gum–fat droplet interactions
Keywords: کرمینگ; Sauces; Emulsions; Hydrocolloids; Biopolymers; Locust bean gum; Viscosity; Creaming; Rheology
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Keywords: کرمینگ; Pea protein isolate; Legumin; Vicilin; Emulsifying property; Flocculation; Creaming
Desestabilización lipÃdica por heparina en mezcla ternaria para la nutrición parenteral pediátrica y factores desencadenantes
Keywords: کرمینگ; Nutrición parenteral pediátrica; Creaming; Heparina; Paediatric parenteral nutrition; Creaming; Heparin;
Interactions between pig gastric mucin and sodium caseinate in solutions and in emulsions
Keywords: کرمینگ; Pig gastic mucin; Sodium caseinate; Zeta potential; Light scattering; Electrostatic interactions; Emulsions; Flocculation; Bridging flocculation; Depletion; Creaming;
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
Keywords: کرمینگ; OSA starch; Emulsions; Disperse properties; Rheology; Creaming
Factors affecting creaming efficiency of bio-based polymers, vulcanization and mechanical properties of creamed skim rubber
Keywords: کرمینگ; Creaming; Skim natural rubber latex; Hevea brasiliensis; Bio-based polymers; Vulcanization
Rheological characteristics and physicochemical stability of dressing-type emulsions made of oil bodies-egg yolk blends
Keywords: کرمینگ; Salad dressings; Emulsions; Oil bodies; Maize germ; Rheology; Creaming; Coalescence;
Stabilization of soybean oil body emulsions using ι-carrageenan: Effects of salt, thermal treatment and freeze-thaw cycling
Keywords: کرمینگ; Emulsion; ι-Carrageenan; Soybean oil body; Oleosin; Creaming; Aggregation
Changes in psychrotrophic microbial populations during milk creaming to produce Grana Trentino cheese
Keywords: کرمینگ; Psychrotrophic microflora; Creaming; Grana cheese
Oil-in-water emulsions stabilized by chitin nanocrystal particles
Keywords: کرمینگ; Pickering emulsions; Oil-in-water emulsions; Chitin nanocrystals; Rod-like particles; Creaming; Rheology; Microstructure
Contribution of okra extracts to the stability and rheology of oil-in-water emulsions
Keywords: کرمینگ; Okra; Polysaccharides; Emulsion stability; Depletion flocculation; Size exclusion chromatography; Rheology; Creaming;
Emulsifying properties of chickpea, faba bean, lentil and pea proteins produced by isoelectric precipitation and salt extraction
Keywords: کرمینگ; Legume protein; Emulsion capacity; Emulsifying activity; Emulsion stability; Creaming
Stabilization of soybean oil body emulsions using κ, ι, λ-carrageenan at different pH values
Keywords: کرمینگ; Emulsion; Carrageenan; Soybean oil body; Oleosin; Creaming; Flocculation
Analysis of creaming and formation of foam layer in aerated liquid
Keywords: کرمینگ; Creaming; Foam layer; Syneresis; Phase diagram; Volume fraction profile; Bubbles; Air–liquid dispersion
Stability of emulsions formulated with high concentrations of sodium caseinate and trehalose
Keywords: کرمینگ; Emulsions; Sodium caseinate; Trehalose; Concentrated fish oil (CFO); Stability; Creaming; Coalescence; Droplet size distribution; Microstructure
Analysis of dynamic surfactant mass transfer and its relationship to the transient stabilization of coalescing liquid-liquid dispersions
Keywords: کرمینگ; Liquid-liquid dispersions; Emulsions; Surfactants; Sedimentation; Creaming; Coalescence; Gravity separation;
Flaxseed gums and their adsorption on whey protein-stabilized oil-in-water emulsions
Keywords: کرمینگ; Flaxseed gum; Zeta potential; Food emulsion; Particle size; Flocculation; Creaming
Effect of cooling rate on lipid crystallization in oil-in-water emulsions
Keywords: کرمینگ; Oil-in-water emulsions; Cooling rate; Sedimentation; Creaming; Anhydrous milk fat; Soybean oil
Effect of adding anionic surfactant on the stability of Pickering emulsions
Keywords: کرمینگ; Ramsden emulsions; Particle-stabilised emulsions; Sodium dodecyl sulfate; Electrolyte; Silica particles; Flocculation; Creaming; Emulsion stability
Influence of different β-glucans on the physical and rheological properties of egg yolk stabilized oil-in-water emulsions
Keywords: کرمینگ; β-Glucan; Emulsion; Microstructure; Rheology; Creaming;
Stabilisation of W/O/W double emulsion by polysaccharides as weak gels
Keywords: کرمینگ; Multiple emulsion; Stability; Polysaccharides; Creaming; Weak gels
Isolation and investigation of emulsifying properties of surface-active substances from rice bran
Keywords: کرمینگ; Rice bran; Emulsifier; Interfacial tension; Creaming; EA
The role of Tween in inhibiting heat-induced destabilization of yolk-based emulsions
Keywords: کرمینگ; Egg yolk; Emulsions; Creaming; Protein adsorption; Tween
Effect of salt content on the rheological properties of salad dressing-type emulsions stabilized by emulsifier blends
Keywords: کرمینگ; Creaming; Emulsifier; Emulsion; Egg yolk; NaCl; Protein; Rheology
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
Keywords: کرمینگ; Creaming; Microstructure; Depletion flocculation; Emulsion viscosity; Lipid oxidation; Menhaden oil; Whey protein isolate (WPI); Xanthan gum (XG); Oil-in-water (O/W) emulsion; Prooxidant
Characterisation of fish oil emulsions stabilised by sodium caseinate
Keywords: کرمینگ; Emulsion; Particle size; Creaming; Flocculation; NMR
Stabilization of aerated sugar particle systems at high sugar particle concentrations
Keywords: کرمینگ; Foam stability; Creaming; Sedimentation; Aerated system; Sugar particles; Silica particles; Yield stress
Aging of oil-in-water emulsions: The role of the oil
Keywords: کرمینگ; Oil-in-water emulsions; PFG-NMR; Destabilisation mechanisms; Ostwald ripening; Creaming
Influence of environmental stresses on stability of oil-in-water emulsions containing droplets stabilized by β-lactoglobulin-ι-carrageenan membranes
Keywords: کرمینگ; Emulsion; ι-Carrageenan; β-Lactoglobulin; Flocculation; Creaming;
Meso-cellular silica foams, macro-cellular silica foams and mesoporous solids: a study of emulsion-mediated synthesis
Keywords: کرمینگ; Macro- and meso-cellular silica foams; Emulsion; Creaming; Worm-hole; Mesoporous;
Influence of pH and carrageenan type on properties of β-lactoglobulin stabilized oil-in-water emulsions
Keywords: کرمینگ; Emulsion; Carrageenan; β-Lactoglobulin; Flocculation; Creaming;
Creaming and aggregation of particles in suspensions
Keywords: کرمینگ; Aggregation; Creaming; Flocculation; Sedimentation; Suspensions;
Sedimentation in bidisperse and polydisperse colloids
Keywords: کرمینگ; Sedimentation; Creaming; Polydisperse; Bidisperse; Burgers' equation; Emulsion; Concentrated colloid;
Serum separation in molten ice creams produced by low temperature extrusion processes
Keywords: کرمینگ; Ice cream; Creaming; Foam; Low temperature extrusion; Serum separation;