Keywords: فلوکوزین تخریب; Sodium caseinate; Heat-induced proteolysis; Depletion flocculation; Emulsion stability; Rheology;
مقالات ISI فلوکوزین تخریب (ترجمه نشده)
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Keywords: فلوکوزین تخریب; Pea protein isolate; Sodium caseinate; Nanoemulsion; SDS-PAGE; Depletion flocculation; Protein interaction; Long-term stability;
Keywords: فلوکوزین تخریب; Niosomal vesicles; Isothermal titration calorimetry; Bridging flocculation; Depletion flocculation;
Keywords: فلوکوزین تخریب; Emulsion stability; Colloidal interactions; Depletion flocculation; Thin films; Polydispersity; Aerated emulsions;
Keywords: فلوکوزین تخریب; Soy soluble polysaccharide (SSPS); Xanthan gum (XG); Guar gum (GG); Depletion flocculation; Rheology;
Keywords: فلوکوزین تخریب; Nanoemulsion; Repulsive gelation; Attractive gelation; Nanogel; Effective volume fraction; Depletion flocculation; Oscillatory structural forces;
Keywords: فلوکوزین تخریب; Emulsion stability; Depletion flocculation; Guar; Eye drop formulation; Overlap concentration;
Keywords: فلوکوزین تخریب; Sodium caseinate; Xanthan gum; Maltodextrin; Depletion flocculation; Stability; Rheology
Keywords: فلوکوزین تخریب; dextran; depletion flocculation; cultured dairy product;
Keywords: فلوکوزین تخریب; Emulsions; Alcohol; Cream liqueurs; Phase diagram; Depletion flocculation;
Physical stability of N,N-dimethyldecanamide/α-pinene-in-water emulsions as influenced by surfactant concentration
Keywords: فلوکوزین تخریب; Depletion flocculation; Eco-friendly surfactant; Emulsion; Green solvent; Microfluidization;
Impact of pectin properties on lipid digestion under simulated gastrointestinal conditions: Comparison of citrus and banana passion fruit (Passiflora tripartita var. mollissima) pectins
Keywords: فلوکوزین تخریب; Pectin; Passiflora tripartita var. mollisima; Emulsion; Lipid digestion; Gastrointestinal tract; Depletion flocculation;
Depletion forces and flocculation with surfactants, polymers and particles — Synergistic effects
Keywords: فلوکوزین تخریب; Depletion forces; Depletion flocculation; Structural forces
Influence of xanthan gum on physical characteristics of sodium caseinate solutions and emulsions
Keywords: فلوکوزین تخریب; Sodium caseinate; Xanthan gum; Interfacial tension; Depletion flocculation; Stability
Stabilization of multilayered emulsions by sodium caseinate and κ-carrageenan
Keywords: فلوکوزین تخریب; Layer-by-layer deposition; Protein; Polysaccharide; Bridging flocculation; Depletion flocculation
Phase behaviour of casein micelles and barley beta-glucan polymer molecules in dietary fibre-enriched dairy systems
Keywords: فلوکوزین تخریب; Casein micelles; Depletion flocculation; Barley β-glucan; Glucagel; Enzymolysis; Phase separation
Role and properties of guar gum in sodium caseinate solution and sodium caseinate stabilized emulsion
Keywords: فلوکوزین تخریب; Sodium caseinate; Guar gum; Rheology; Depletion flocculation; Emulsion stability;
Estimation of phase composition and size of asphaltene colloidal particles in mixtures of asphaltene + polystyrene + toluene at 293 K and atmospheric pressure
Keywords: فلوکوزین تخریب; Simulation; Asphaltene; Toluene; Polystyrene; Depletion flocculation; Speed of sound
Contribution of okra extracts to the stability and rheology of oil-in-water emulsions
Keywords: فلوکوزین تخریب; Okra; Polysaccharides; Emulsion stability; Depletion flocculation; Size exclusion chromatography; Rheology; Creaming;
Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate
Keywords: فلوکوزین تخریب; Emulsions; Xanthan; Depletion flocculation; Rheology; Stability
Colloidal stability and interactions of milk-protein-stabilized emulsions in an artificial saliva
Keywords: فلوکوزین تخریب; Artificial saliva; Mucin; Depletion flocculation; Lactoferrin; Salt-induced aggregation; β-Lactoglobulin
Effects of protein concentration and oil-phase volume fraction on the stability and rheology of menhaden oil-in-water emulsions stabilized by whey protein isolate with xanthan gum
Keywords: فلوکوزین تخریب; WPI concentration; Oil-phase volume fraction; Xanthan gum; WPI bridging; Depletion flocculation; Droplet size; Surface charge; Creaming stability; Lipid oxidation; Emulsion rheology
Thickener performance traced by multisample analytical centrifugation
Keywords: فلوکوزین تخریب; Thickeners; Depletion flocculation; Analytical centrifugation; Formulation optimisation; Suspensions
Depletion flocculation effects in egg-based model salad dressing emulsions
Keywords: فلوکوزین تخریب; Emulsion; Depletion flocculation; Salad dressings; Egg protein; Stability
Influence of pH and biopolymer ratio on sodium caseinate—guar gum interactions in aqueous solutions and in O/W emulsions
Keywords: فلوکوزین تخریب; Sodium caseinate; Guar gum; Emulsion stability; Protein–polysaccharide interactions; Depletion flocculation
Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions
Keywords: فلوکوزین تخریب; Creaming; Microstructure; Depletion flocculation; Emulsion viscosity; Lipid oxidation; Menhaden oil; Whey protein isolate (WPI); Xanthan gum (XG); Oil-in-water (O/W) emulsion; Prooxidant
The temperature stability of single and mixed emulsions stabilized by nonionic surfactants
Keywords: فلوکوزین تخریب; Critical flocculation temperature; Nonionic surfactants; Weak flocculation; Depletion flocculation; Emulsions; Binary emulsions
Influence of pH and pectin type on properties and stability of sodium-caseinate stabilized oil-in-water emulsions
Keywords: فلوکوزین تخریب; Caseinate-stabilized emulsions; Pectin; Bridging flocculation; Depletion flocculation
Formation, stability and properties of multilayer emulsions for application in the food industry
Keywords: فلوکوزین تخریب; Layer-by-layer deposition; Emulsions; Electrostatic attraction; Colloidal dispersions; Multilayer formation; Bridging flocculation; Depletion flocculation
Emulsion flocculation induced by saliva and mucin
Keywords: فلوکوزین تخریب; Emulsion; Saliva; Mucin; Aggregation; Depletion flocculation;
Effect of κ-carrageenan addition to dairy emulsions containing sodium caseinate and locust bean gum
Keywords: فلوکوزین تخریب; Carrageenan; Casein; Phase separation; Protein-polysaccharide incompatibility; Depletion flocculation; Ice cream mix;
Microstructural evolution of viscoelastic emulsions stabilised by sodium caseinate and xanthan gum
Keywords: فلوکوزین تخریب; Confocal scanning laser microscopy; Image analysis; Phase separation; Depletion flocculation; Sodium caseinate; Xanthan gum; Emulsion rheology;