Keywords: درجه بلوکه شدن; Multiblock copolymers; Crystallinity; Degree of blockiness; Thermal fractionation; DSC;
مقالات ISI درجه بلوکه شدن (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: درجه بلوکه شدن; Pectin; Pectin methylesterase; Enzymatic demethyl-esterification; Degree of blockiness; Pectin-cellulose gels; Gel porosity;
Compositional and structural characterization of pectic material from Frozen Concentrated Orange Juice
Keywords: درجه بلوکه شدن; Pectin; Galacturonic acid; Orange juice; Juice cloud; Arabinogalactan; Citrus sinensis; A1; α-l-arabinofuranosidase; A2; endo-arabinase; AGP; Arabinogalactan Proteins; C; Celluclast; DB; Degree of Blockiness; DBabs; Degree of Absolute Blockiness; DM; Deg
Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation
Keywords: درجه بلوکه شدن; ADLP; alkali-deesterified lemon pectin; BME; beta-mercaptoethanol; BS; demethylated galacturonic acid block size; BSF; demethylated galacturonic acid block size frequency; CCHMP; commercial citrus highly-methylesterified pectin; DB; degree of blockiness;
Nanostructural modification of a model homogalacturonan with a novel pectin methylesterase: Effects of pH on nanostructure, enzyme mode of action and substrate functionality
Keywords: درجه بلوکه شدن; Pectin; nanostructure; Pectin methylesterase; Hydrocolloid engineering; Enzyme mode of action; Degree of blockiness; Rheology; Papaya
Isolation and characterization of model homogalacturonans of tailored methylesterification patterns
Keywords: درجه بلوکه شدن; Pectin; Pectin methyl-esterase; Homogalacturonan; Degree of blockiness;
Influence of calcium on pectin methylesterase behaviour in the presence of medium methylated pectins
Keywords: درجه بلوکه شدن; Pectin; Rheological behaviour; Degree of methoxylation; Degree of blockiness; Demethylation; Enzymes;
Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?
Keywords: درجه بلوکه شدن; AIR; alcohol-insoluble residue; DB; degree of blockiness; DBabs; absolute degree of blockiness; DE; degree of esterification; Endo-PG; endopolygalacturonase; FITC; fluorescein isothiocyanate; GalA; galacturonic acid; HG; homogalacturonan; MPBS; phosphate-
Gelation of high methoxy pectin in the presence of pectin methylesterases and calcium
Keywords: درجه بلوکه شدن; Visco-elastic behaviour; Degree of methylation; Degree of blockiness; Constrained mode of action
Populations having different GalA blocks characteristics are present in commercial pectins which are chemically similar but have different functionalities
Keywords: درجه بلوکه شدن; Pectins; Anion exchange chromatography; Enzymatic degradation; Degree of methyl-esterification; Degree of blockiness; Charge distribution;