Keywords: امولسیون خواص; Egg yolk granules; Fractionation; Emulsifying properties; Thermal properties; Food industry;
مقالات ISI ترجمه شده امولسیون خواص
مقالات ISI امولسیون خواص (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: امولسیون خواص; Soy protein; Subcritical water treatment; Protein aggregation; Interfacial properties; Foaming properties; Emulsifying properties;
Keywords: امولسیون خواص; Sugar beet pectin; Sequential extraction; Emulsifying properties; Amino acid composition; Accessibility;
Keywords: امولسیون خواص; Nano-bacterial cellulose (Nano-BC); Fat replacer; Textural properties; Rheological properties; Emulsifying properties; Ice cream model;
Keywords: امولسیون خواص; Pomegranate peel; Pectin; Emulsifier; Emulsifying properties;
Keywords: امولسیون خواص; Sugar beet pectin; Whey protein isolate; Conjugate; Degree of glycosylation; Interfacial tension; Emulsifying properties;
Keywords: امولسیون خواص; Gum arabic; Acacia seyal gum; Octenyl succinate anhydride; Structure characterization; Emulsifying properties;
Keywords: امولسیون خواص; Oil body; Soybean; Alkaline extraction; Interfacial properties; Emulsifying properties; Emulsion stability;
Keywords: امولسیون خواص; Soy protein isolate (SPI); Lipophilic proteins (LP); Glycinin; β-Conglycinin; Defatted soybean meal; Solubility; Emulsifying properties; Oil body; Oleosin; Nitrogen solubility index (NSI);
Keywords: امولسیون خواص; Esterification; Whey protein isolate; Emulsifying properties; Foaming properties;
Keywords: امولسیون خواص; Peanut protein isolate; Emulsifying properties; Surface hydrophobicity; Disulfide bond; Secondary structure; Flexibility
Keywords: امولسیون خواص; Sugar beet pectin; Protein; Emulsifying properties; Electrostatic complex; Maillard reaction
Keywords: امولسیون خواص; Soy protein; Subcritical water; Enzymatic hydrolysis; Isoflavones; Emulsifying properties;
Keywords: امولسیون خواص; Ultrasound; Soy glycinin; Different ionic strengths; Conformational structures; Emulsifying properties; Particle size
Keywords: امولسیون خواص; Egg white; Acid-heat induced; Physicochemical characteristics; Structure; Emulsifying properties;
Keywords: امولسیون خواص; Ovalbumin; Phosphorylation; Emulsifying properties; 31P NMR; XPS; Mechanism
Keywords: امولسیون خواص; Bovine lactoferrin; High pressure processing; Protein structure; Solubility; Foaming properties; Emulsifying properties;
Keywords: امولسیون خواص; Inulin; Gliadin; Glutenin; Gluten; Emulsifying properties; Disulfide bonds; Secondary structure;
Keywords: امولسیون خواص; Egg yolk plasma; Fractionation; Food industry; Emulsifying properties;
Keywords: امولسیون خواص; Pectin; Sugar beet pulp; Citric acid; Protein content; Emulsifying properties;
Keywords: امولسیون خواص; Calcium-oxalate contamination; Sugar beet pectins; Precipitation modes; Purity; Emulsifying properties;
Keywords: امولسیون خواص; Oat protein; Dextran; Conjugates; Emulsifying properties;
Keywords: امولسیون خواص; Soybean protein isolate; Hydroxyl radical-generating system; Protein oxidation; Aggregation; Emulsifying properties
Keywords: امولسیون خواص; Orange pulp fibers; High-pressure homogenization; Emulsifying properties; Rheology
Keywords: امولسیون خواص; Pumpkin pectin; Emulsifying properties; Structural characterization;
Keywords: امولسیون خواص; Ultrasonic treatment; Peanut protein isolate; Emulsifying properties; Structure; Surface hydrophobicity
Keywords: امولسیون خواص; Thornback ray; Gelatin; Pepsin; Solubility; Emulsifying properties; Foaming properties
Keywords: امولسیون خواص; Sugar beet pulp; Pectin; Organic acid; Biochemical characteristics; Emulsifying properties;
Keywords: امولسیون خواص; Soy protein isolate; Protein oxidation; Emulsifying properties; Structural properties; AAPH;
Keywords: امولسیون خواص; Swirling cavitation; Soy protein isolate; Emulsifying properties;
Effect of pH-shifting treatment on structural and functional properties of whey protein isolate and its interaction with (â)-epigallocatechin-3-gallate
Keywords: امولسیون خواص; Whey protein isolate; (â)-Epigallocatechin-3-gallate; pH-shifting; Emulsifying properties; Antioxidant activity;
Liposome-whey protein interactions and its relation to emulsifying properties
Keywords: امولسیون خواص; Emulsifying properties; Binding site; Secondary structure; Hydrophobic area; Intrinsic fluorescence;
Food-grade Pickering stabilizers obtained from a protein-rich lupin cultivar (AluProt-CGNA®): Chemical characterization and emulsifying properties
Keywords: امولسیون خواص; Pickering emulsions; AluProt-CGNA®; Emulsifying properties; Lupin protein isolate; Pickering stabilizers; Protein-rich;
Characteristics and emulsifying properties of two protein fractions derived from the emulsion formed during aqueous extraction of Camellia oil
Keywords: امولسیون خواص; Camellia oleifera Abel. seeds; Emulsifiable proteins; Purification; Structural characteristics; Emulsifying properties;
Design and evaluation of SEDDS exhibiting high emulsifying properties
Keywords: امولسیون خواص; Self-emulsifying drug delivery systems; SEDDS; Emulsifying properties; Log D SEDDS/Water; Emulsification time;
Effects of deodorization by powdered activated carbon, β-cyclodextrin and yeast on odor and functional properties of tiger puffer (Takifugu rubripes) skin gelatin
Keywords: امولسیون خواص; Gel properties; Emulsifying properties; Volatile compounds;
Influence of NaCl on the oil/water interfacial and emulsifying properties of walnut protein-xanthan gum
Keywords: امولسیون خواص; Walnut protein (WP); Xanthan gum (XG); NaCl; Interfacial properties; Emulsifying properties;
Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid
Keywords: امولسیون خواص; Mucilage; Spray drying; Emulsifying properties; Thermal analysis; FTIR; Morphology;
Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray
Keywords: امولسیون خواص; Brown seaweed Himanthalia elongata; Functional properties; Amino acid profile; Foaming properties; Emulsifying properties;
Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
Keywords: امولسیون خواص; Sugar beet pectin; Initial pH; Citric acid; Extraction; Characterisation; Emulsifying properties;
Network structure and functional properties of transparent hydrogel sanxan produced by Sphingomonas sanxanigenens NX02
Keywords: امولسیون خواص; Sanxan; Micro-network structure; Viscoelastic properties; Emulsifying properties; Food additive;
The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties
Keywords: امولسیون خواص; Date seed proteins; Proteomics; Emulsifying properties
Physicochemical, interfacial and emulsifying properties of a non-conventional exudate gum (Prosopis alba) in comparison with gum arabic
Keywords: امولسیون خواص; Prosopis alba; Exudate gum; Interfacial activity; Emulsifying properties;
Physicochemical, shear flow behaviour and emulsifying properties of Acaciacochliacantha and Acaciafarnesiana gums
Keywords: امولسیون خواص; Acacia gums; Arabinogalactan-proteins; Emulsifying properties; Emulsion stability
Effect of high intensity ultrasound on physicochemical and functional properties of aggregated soybean β-conglycinin and glycinin
Keywords: امولسیون خواص; High intensity ultrasound; Soy β-conglycinin; Soy glycinin; Emulsifying properties; Physicochemical properties;
Acacia gum as modifier of thermal stability, solubility and emulsifying properties of α-lactalbumin
Keywords: امولسیون خواص; Emulsifying properties; Glycosylation; Solubility; Thermal stability; Whey protein
The effects of pH and high hydrostatic pressure on the physicochemical properties of a sweet potato protein emulsion
Keywords: امولسیون خواص; Sweet potato protein emulsion; High hydrostatic pressure; Emulsifying properties; Rheology;
Functional properties of whey protein concentrate texturized at acidic pH: Effect of extrusion temperature
Keywords: امولسیون خواص; Whey protein; Supercritical fluid extrusion; Protein hydrophobicity; Cold-set gelation; Emulsifying properties;
Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
Keywords: امولسیون خواص; Beta-lactoglobulin; Heating treatment; Protein aggregates; Foaming properties; Emulsifying properties;
Characterization of emulsions prepared by egg yolk phosvitin with pectin, glycerol and trehalose
Keywords: امولسیون خواص; Hen egg; Emulsifying properties; Emulsion stability; Microstructure; Rheology