Keywords: درجه متیل استرابی; Citrus pectin; Emulsion stability; Antioxidant capacity; Degree of methylesterification; Linseed/sunflower oil; Lipid oxidation;
مقالات ISI درجه متیل استرابی (ترجمه نشده)
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Keywords: درجه متیل استرابی; Citrus pectin; Emulsion; Stability; Degree of methylesterification;
Keywords: درجه متیل استرابی; AIM; alcohol insoluble material; DM; degree of methylesterification; DPA; day post-anthesis; EndoPG; endo-polygalacturonase; GM; glucomannan; GgM; galactoglucomannan; HG; homogalacturonan; IgG; immunoglobulin G; PBS; phosphate buffered saline; PME; Pectin
Keywords: درجه متیل استرابی; Gel strength; Degree of methylesterification; Degree of amidation; Aroma release; Perception;
Isothermal titration calorimetry to study the influence of citrus pectin degree and pattern of methylesterification on Zn2+ interaction
Keywords: درجه متیل استرابی; Citrus pectin; Degree of methylesterification; Absolute degree of blockiness; Zn2+ binding capacity; Binding constant; Isothermal titration calorimetry;
Interactions between citrus pectin and Zn2+ or Ca2+ and associated in vitro Zn2+ bioaccessibility as affected by degree of methylesterification and blockiness
Keywords: درجه متیل استرابی; Citrus pectin; Degree of methylesterification; Absolute degree of blockiness; Ca2+ and Zn2+ adsorption; Langmuir adsorption model; Zn2+ bioaccessibility;
Fe2+ adsorption on citrus pectin is influenced by the degree and pattern of methylesterification
Keywords: درجه متیل استرابی; Citrus pectin; Degree of methylesterification; Absolute degree of blockiness; Langmuir adsorption isotherm; Adsorption capacity; Fe2+ ions;
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
Keywords: درجه متیل استرابی; Sugar beet pectin; Citrus pectin; Degree of methylesterification; Ca2+, Zn2+, Fe2+ and Mg2+-bioaccessibility; Cation-mediated pectin interactions;
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
Keywords: درجه متیل استرابی; Citrus pectin; Sugar beet pectin; Degree of methylesterification; Ca2+, Zn2+, Fe2+ and Mg2+-mediated gels; Gel-stiffness;
Microscopic evidence for Ca2+ mediated pectin-pectin interactions in carrot-based suspensions
Keywords: درجه متیل استرابی; Carrot; Degree of methylesterification; Ca2+ mediated pectin-pectin interactions; Labeled pectin;
FT-IR spectroscopy, a reliable method for routine analysis of the degree of methylesterification of pectin in different fruit- and vegetable-based matrices
Keywords: درجه متیل استرابی; Fruits and vegetables; Pectin; Degree of methylesterification; FT-IR spectroscopy; Spectra deconvolution;
Structural diversity of pectins isolated from the Styrian oil-pumpkin (Cucurbita pepo var. styriaca) fruit
Keywords: درجه متیل استرابی; GH1 and GC1; anomeric proton and carbon of non-esterified GalpA residue (G); EH1 and EC1; anomeric proton and carbon of methylesterified GalpA residue (E); DE; degree of methylesterification; DSac; degree of acetylation; EE; diad of two methylesterified G
Utilisation of model pectins reveals the effect of demethylated block size frequency on calcium gel formation
Keywords: درجه متیل استرابی; 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;
Anti-inflammatory activity of low and high methoxylated citrus pectins
Keywords: درجه متیل استرابی; Pectin; Degree of methylesterification; Anti-inflammatory activity
Major changes in the cell wall during silique development in Arabidopsis thaliana
Keywords: درجه متیل استرابی; AIR; alcohol insoluble residues; DAF; days after flowering; DM; degree of methylesterification; GalA; galacturonic acid; GlcA; glucuronic acid; HG; homogalacturonans; PG; polygalacturonase; PME; pectin methylesterase; MALDI-TOF-MS; matrix-assisted laser d
Quantifying structural characteristics of partially de-esterified pectins
Keywords: درجه متیل استرابی; Pectin; De-esterification; Degree of methylesterification; Absolute degree of blockinessDB, degree of blockiness; DBabs, absolute degree of blockiness; DM, degree of methylesterification; GalA, galacturonic acid; NMGalA, non-methylesterified galacturonic
Capillary electrophoresis of homogeneous pectin fractions
Keywords: درجه متیل استرابی; Pectin; Capillary electrophoresis; Degree of methylesterification; Intermolecular DM distributions;