Keywords: درجه استرینگ; PGH; pistachio green hull; DE; degree of esterification; LMP; low methoxyl pectin; HMP; high methoxyl pectin; GRAS; generally recognized as safe; LSR; liquid to solid ratio; RSM; response surface methodology; BBD; Box-Behnken design; TFA; trifluoroacetic
مقالات ISI درجه استرینگ (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: درجه استرینگ; DE; degree of esterification; DA; degree of amidation; RCA; relative centrifugal acceleration; Dispersion structuring; Aging; Sedimentation velocity distribution; Apparent viscosity; Flocculation; Rheology;
Keywords: درجه استرینگ; Coacervation; Pea protein isolate; Pectin; Degree of esterification; Blockiness; Surface charge; Protein solubility;
Keywords: درجه استرینگ; Polysaccharide; Galacturonic acid; Degree of esterification; Viscosity; Viscosity-average molecular weight;
Keywords: درجه استرینگ; Pectin extraction; Dynamic modelling; Yield; Degree of esterification; Intrinsic viscosity;
Keywords: درجه استرینگ; Pectin; Methyl-esterification; Cation exchange resin; Degree of esterification
Keywords: درجه استرینگ; Sour orange; Pectin; Optimization; Degree of esterification
Keywords: درجه استرینگ; Pectin; Degree of esterification; Inulin; Nisin; Particles; Antimicrobial activity
Keywords: درجه استرینگ; Pectin; Degree of esterification; Non-esterified galacturonic acid; Micro sequential injection analysis; Response surface methodology; Green analytical method;
Keywords: درجه استرینگ; Soybean soluble polysaccharide; Alkali treatment; Acidic extraction; Degree of esterification; Molecular weight; Functional properties
Keywords: درجه استرینگ; DE; degree of esterification; GIT; gastrointestinal tract; SPI; soy protein isolate; Nanoparticles; Microparticles; Biopolymers; Encapsulation; Rheology;
Keywords: درجه استرینگ; Pectin; Molecular weight; Degree of esterification; Grape pomace; Ultrasound-assisted extraction; Response surface methodology
Gelatin and pectin complex coacervates as carriers for cinnamaldehyde: Effect of pectin esterification degree on coacervate formation, and enhanced thermal stability
Keywords: درجه استرینگ; Gelatin; Pectin; Degree of esterification; Complex coacervation; Cinnamaldehyde; Microencapsulation;
Effect of salt content and type on emulsifying properties of hull soy soluble polysaccharides at acidic pH
Keywords: درجه استرینگ; HSPS; hull soluble polysaccharides; CCP; commercial citric pectins; %DE; degree of esterification; %FD; degree of flocculation; %CI; coalescence index; O/W emulsions; oil-in-water emulsions; Soy hulls; Hull soluble polysaccharides; Oil-in-water emulsions;
Influence of chemically modified alginate esters on the preparation of microparticles by transacylation with protein in W/O emulsions
Keywords: درجه استرینگ; Sodium alginate (PubChem CID: 5102882); Bromoethane (PubChem CID: 6332); Bromopropane (PubChem CID: 7840); 2-Bromoethanol (PubChem CID: 10898); 3-Bromo-1-propanol (PubChem CID: 12308); 1-Bromo-2-propanol (PubChem CID: 29740); PGA; propylene glycol alginat
Formation of concentrated particles composed of oppositely charged biopolymers for food applications - impact of processing conditions
Keywords: درجه استرینگ; Whey protein isolate; Degree of esterification; Pectin; Complex coacervation; Concentrated complexes; Biopolymer particles;
Extraction of pectin from passion fruit peel (Passiflora edulis f. flavicarpa) by microwave-induced heating
Keywords: درجه استرینگ; Microwave; Passion fruit peel; Pectin extraction; Degree of esterification
Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation
Keywords: درجه استرینگ; 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;
Environmentally friendly preparation of pectins from agricultural byproducts and their structural/rheological characterization
Keywords: درجه استرینگ; Pectin; Environmentally friendly; Degree of esterification; Agricultural by products; Rheology;
Anti-homogalacturonan antibodies: A way to explore the effect of processing on pectin in fruits and vegetables?
Keywords: درجه استرینگ; 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-
Effect of extraction conditions on yield and degree of esterification of durian rind pectin: An experimental design
Keywords: درجه استرینگ; Durian rind pectin; Yield; Degree of esterification; Experimental design; Regression model
Cerium binding activity of different pectin compounds in aqueous solutions
Keywords: درجه استرینگ; Cerium; Equilibrium study; Pectin; Degree of esterification; Wastewater
Optimization of extraction of high-ester pectin from passion fruit peel (Passiflora edulis flavicarpa) with citric acid by using response surface methodology
Keywords: درجه استرینگ; Pectin extraction; Passion fruit peel; Degree of esterification; Response surface methodology; Central composite design
Zinc-binding activity of different pectin compounds in aqueous solutions
Keywords: درجه استرینگ; Zinc; Equilibrium study; Pectin; Degree of esterification; Waste water
Combined enzymatic and colorimetric method for determining the uronic acid and methylester content of pectin: Application to tomato products
Keywords: درجه استرینگ; Pectin; Tomato; Uronic acid; Methanol; Pectin methylesterase; Degree of esterification
Determination of the degree of esterification of alkaline de-esterified pectins by capillary zone electrophoresis
Keywords: درجه استرینگ; Degree of esterification; Random-type de-esterified pectin; Capillary zone electrophoresis;
Effect of preheating and calcium pre-treatment on pectin structure and thermal texture degradation: a case study on carrots
Keywords: درجه استرینگ; Thermal; Texture degradation; Kinetics; Preheating; Calcium pre-treatment; Degree of esterification;