Keywords: امولسیفایر; Emulsifier; Crystallization; Interfacial protein; Emulsion stability; Aerated emulsion;
مقالات ISI امولسیفایر (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: امولسیفایر; Tyrosol; Succinic anhydride; Enzymatic succinylation; Emulsifier; Antioxidant activity; Lipase;
Keywords: امولسیفایر; Microcapsule; Citrus essential oils; Chitosan; Emulsifier; Embedding rate; Release rate;
Keywords: امولسیفایر; Emulsifier; Emulsions; Interfacial membrane; Ostwald ripening; Polyoxyethylene alkyl ether-type emulsifiers;
Keywords: امولسیفایر; Soluble dietary fiber; Agricultural processing by-products; Emulsion stability; Emulsifier; Antioxidants;
Keywords: امولسیفایر; Whole wheat; Dough; Bread; Enzyme; Emulsifier; Hydrocolloid; Oxidant;
Keywords: امولسیفایر; Phytosterols; Esterification; Metal oxide; Emulsifier; Edible catalyst;
Keywords: امولسیفایر; Tragacanth; Microemulsion; Nanofibers; Emulsifier; Span 80; Hydrogel;
Keywords: امولسیفایر; Carrageenan; Emulsifier; Biodegradable films;
Keywords: امولسیفایر; Lipid oxidation; Omega-3; 50-70% o/w emulsion; Emulsifier; Modified alginate; Physical stability; Oxidative stability; Cod liver oil;
Keywords: امولسیفایر; P.a.; Pseudomonas aeruginosa; S.a.; Staphylococcus aureus; C.a.; Candida albicans; A.b.; Aspergillus brasiliensis; MCT; medium chain triglycerides; PE; phenoxyethanol; PEG; Polyethylene glycol; PET; Preservative efficacy testing; MIC; Minium inhibitory co
Keywords: امولسیفایر; Argan press-cake; Emulsifier; Interfacial tension; Nanoemulsions; Saponins;
Keywords: امولسیفایر; Pomegranate peel; Pectin; Emulsifier; Emulsifying properties;
Keywords: امولسیفایر; Monoacylglycerol; Monoglyceride; Emulsifier; Layer cake; Shortening; Crystallization;
Keywords: امولسیفایر; Bio-crude oil; Emulsion; Microemulsion; Phase separation; Stability; Bio-surfactant; Fuel properties; Emulsifier; Diesel/biodiesel blends;
Keywords: امولسیفایر; emulsifier; lysolecithin; milk fat; biohydrogenation;
Keywords: امولسیفایر; enhanced oil recovery; emulsifier; emulsion; forming condition; particle size; viscoelasticity;
Microstructural, textural, and sensory properties of whole-wheat noodle modified by enzymes and emulsifiers
Keywords: امولسیفایر; Whole-wheat noodle; Microstructure; Texture; Enzyme; Emulsifier;
Functionalities of chitosan conjugated with stearic acid and gallic acid and application of the modified chitosan in stabilizing labile aroma compounds in an oil-in-water emulsion
Keywords: امولسیفایر; Chitosan; Stearic acid; Gallic acid; Conjugate; Emulsifier; Allyl isothiocyanate; Limonene;
Keywords: امولسیفایر; Cake; Pea protein; Xanthan gum; Emulsifier; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM);
Keywords: امولسیفایر; Debranched waxy starch; Granular starch; Octenyl succinic anhydride; Molecular structure; Low-fat salad dressing; Emulsifier;
Replacement of eggs with soybean protein isolates and polysaccharides to prepare yellow cakes suitable for vegetarians
Keywords: امولسیفایر; Eggless cake; Soybean protein isolate; Emulsifier; Batter; Fourier transform infrared spectroscopy (FTIR); Atomic force microscopy (AFM); Ingredient substitution; Starch;
Keywords: امولسیفایر; Bulk rheology; Interfacial rheology; Branched polysaccharide; Emulsifier; Protein;
Keywords: امولسیفایر; Trypsin; α-Chymotrypsin; Pemulen; Carbopol Ultrez; Emulsifier; SEDDS;
Keywords: امولسیفایر; Water-in-oil emulsion; Emulsifier; Fat crystal; Rheology; Interface; Crystallization; Stability;
Keywords: امولسیفایر; Starch-based nanoparticle; Maize varieties; Chemical modification; Molecular structure; Characterization; Emulsifier;
Keywords: امولسیفایر; Basil seed gum; Emulsifier; Functionality; Fat replacer; Foaming; Stabilizer;
Keywords: امولسیفایر; Oil-in-water emulsion; Emulsifier; Stability; Heteroaggregation; Gel; Glutaraldehyde
Keywords: امولسیفایر; Surfactants; Conductivity; Surface tension; Disodium tartarate; Trisodium citrate; Emulsifier; Sodium dodecyl sulphate (PubChem CID: 3423265); Disodium tartarate (PubChem CID: 12598458); Trisodium citrate (PubChem CID: 71474);
Keywords: امولسیفایر; Cement asphalt emulsion paste; Rheology; Emulsifier; Asphalt emulsion; Interaction;
Keywords: امولسیفایر; Solid particle; Particle-stabilized emulsion; Emulsifier; Stability;
Keywords: امولسیفایر; Beverages; Coffee; Emulsion; Emulsifier; Stability; Electrolyte;
Keywords: امولسیفایر; Gluten-free bread; Shortening; Emulsifier; Chickpea flour; Tiger nut flour;
Keywords: امولسیفایر; Olive oil waste (alperujo); Pectin; Emulsifier; Glucose retardation index; Bile acid binding; Dietary fiber antioxidant
Keywords: امولسیفایر; Emulsion; Pectin; Gastrointestinal; Dietary fiber; Lipid digestion; Emulsifier;
Keywords: امولسیفایر; Barley hulls; Barley straws; Emulsifying activity; Emulsion stability; Emulsifier; Oil-in-water emulsion;
Keywords: امولسیفایر; Emulsion stability; Emulsifier; Response surface methodology; Ultrasonic homogenisation; Walnut oil; Tween 80 (PubChem CID: 6364656); Span 80 (PubChem CID: 6433271); Isooctane (PubChem CID: 10907); Isopropanol (PubChem CID: 3776); Acetic acid (PubChem CID
Keywords: امولسیفایر; contaminated foodstuffs; di-(2-ethylhexyl)phthalate; emulsifier; phthalates; Taiwan
Keywords: امولسیفایر; End-point assay; Emulsifier; Kinetic study; Lipases; pNP-nitrophenyl esters;
Keywords: امولسیفایر; Date pulp; Dietary fibre; Emulsifier; Halva; Sesame seed coats; Value-added food;
Keywords: امولسیفایر; Hydrogel; Delivery; Emulsifier; Gut microbiome; Inflammation
Keywords: امولسیفایر; Cake; Emulsifier; Fat replacement; Inulin; Lipase;
Keywords: امولسیفایر; Cryo-TEM; Crystallisation; Emulsifier; Milk fat; Nanoemulsions; Olein; Particle size; Stearin;
Keywords: امولسیفایر; Crohn's; Diet; Incidence; Pathogenesis; Bacterial translocation; Polysorbate; Emulsifier;
Keywords: امولسیفایر; Hydration; Emulsifier; Retarding effect; Cement asphalt mortar;
Keywords: امولسیفایر; Rheological characteristics of wheat flour dough; Emulsifier; Instant noodle;
Keywords: امولسیفایر; Phosphorylated; Chitosan; Emulsion; Emulsifier; Particle; Encapsulation;
Keywords: امولسیفایر; Whipping emulsion properties; Emulsifier; Oil and water interfacial properties; Partial coalescence;
Keywords: امولسیفایر; Thickener; Stabilizer; Gelling agent; Emulsifier; Passiflora edulisCarrageenan (PubChem CID 6850766); Xanthan gum (PubChem CID 7107); Pectins (PubChem CID 441476)
Antimicrobial and antioxidant activity of unencapsulated and encapsulated clove (Syzygium aromaticum, L.) essential oil
Keywords: امولسیفایر; Syzygium aromaticum; Encapsulation; Bactericidal; Emulsifier;