Keywords: امولسیون اموال; Faba bean protein; Microbial transglutaminase; Emulsifying property; Emulsion; Oxidative stability; CDs; conjugated dienes; EAI; emulsifying activity index; FBPI; faba bean protein isolate; FI; fluorescence intensity; FUCD; far-ultraviolet circular dichro
مقالات ISI امولسیون اموال (ترجمه نشده)
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Keywords: امولسیون اموال; Ovalbumin; Storage; Structure; Emulsifying property; Foaming property;
Keywords: امولسیون اموال; Ovalbumin; Tannic acid; Emulsifying property; Interfacial activity; Emulsion stability;
Lipid composition and emulsifying properties of canola lecithin from enzymatic degumming
Keywords: امولسیون اموال; Canola lecithin; Enzymatic degumming; Lipid composition; Emulsifying property;
Keywords: امولسیون اموال; Modified graphene oxide; Emulsifying property; Tribological property; Mechanism;
Keywords: امولسیون اموال; Sugar beet pulp pectin; Drying condition; Rheological property; Emulsifying property;
Keywords: امولسیون اموال; Whey protein isolate; Thermal aggregation; Physicochemical property; Emulsifying property;
Keywords: امولسیون اموال; Gelatin; Goat skin; Interfacial property; Drying; Foaming ability; Emulsifying property
Keywords: امولسیون اموال; Soy peptide; Dextran; Maillard reaction; Emulsifying property; Interfacial shear rheology; Confocal laser scanning microscopy
Keywords: امولسیون اموال; Lard diacylglycerols; Myofibrillar proteins; Emulsifying property; Oxidation stability
Keywords: امولسیون اموال; Maillard reaction; Bovine serum albumin; Fucoidan; Solubility; Emulsifying property;
Keywords: امولسیون اموال; Pea proteins; Emulsion; Heat treatment; Emulsifying property; Microstructure;
Keywords: امولسیون اموال; Lycopenes; Microcapsules; Microemulsion; Stability; Emulsifying property;
Keywords: امولسیون اموال; Steam flash-explosion; Soy protein isolate; Physicochemical properties; Maillard reaction; Emulsifying property
Keywords: امولسیون اموال; Vicilin; Emulsifying property; Interfacial property; Emulsion stability; Phaseolus legume;
Keywords: امولسیون اموال; Sodium caseinate; Hydrolysates; Proteases; Emulsifying property; Antioxidant activity; ACE-inhibitory activity;
Keywords: امولسیون اموال; Protein-stabilized emulsions; Soy protein isolate; Emulsifying property; Emulsion stability; Oxidative stability
Keywords: امولسیون اموال; milk fat globule membrane; emulsifying property; emulsion;
Keywords: امولسیون اموال; Response surface methodology (RSM); Sugar beet pulp pectin (SBPP); Extraction; Yield stress; Tint; Emulsifying property;
Conformation and emulsifying properties of deamidated wheat gluten-maltodextrin/citrus pectin conjugates and their abilities to stabilize β-carotene emulsions
Keywords: امولسیون اموال; Deamidated wheat gluten; Maillard conjugation; Protein conformation; Emulsifying property; β-Carotene;
Effects of hydrolysis by xylanase on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
Keywords: امولسیون اموال; Artemisia sphaerocephala Krasch.; Polysaccharide; Hydrolysis; Xylanase; Emulsifying property;
Emulsifying properties development of pork myofibrillar and sacroplasmic protein irradiated at different dose: A combined FT-IR spectroscopy and low-field NMR study
Keywords: امولسیون اموال; Irradiation; Myofibrillar and sacroplasmic protein; Emulsifying property; Water-binding; Protein oxidation; Low-field 1H NMR; FT-IR microspectroscopy;
Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
Keywords: امولسیون اموال; Mono-thermo-sonication; Protein-polysaccharide complexes; Modified starch; Pea protein isolate; Soy protein isolate; Emulsifying property;
Sequential extraction and physicochemical characterization of polysaccharides from chicory (Cichorium intybus) root pulp
Keywords: امولسیون اموال; Chicory root pulp polysaccharides; Sequential extraction; Gelling property; Emulsifying property; Chemical features;
Interaction of β-conglycinin with catechin-impact on physical and oxidative stability of safflower oil-in-water emulsion
Keywords: امولسیون اموال; β-Conglycinin; Catechin; Interaction; Interfacial behavior; Emulsifying property; Oxidative stability; Safflower oil-in-water emulsion;
Improving solubility and emulsifying property of wheat gluten by deamidation with four different acids: Effect of replacement of folded conformation by extended structure
Keywords: امولسیون اموال; Wheat gluten; Deamidation; Solubility; Emulsifying property; Protein conformation; s: WG; wheat gluten; DWG; deamidated wheat gluten; HCl; hydrochloric acid; MA; malic acid; TA; tartaric acid; CA; citric acid; HDWG1; DWG prepared using HCl at 70 °C; MDW
Effect of five lactic acid bacteria starter type on angiotensin-I converting enzyme inhibitory activity and emulsifying properties of soy flour sourdoughs with and without wheat bran supplementation
Keywords: امولسیون اموال; Soy sourdough; Lactic acid bacteria; Angiotensin I converting enzyme inhibition activity; Emulsifying property
Effects of acetylation on the emulsifying properties of Artemisia sphaerocephala Krasch. polysaccharide
Keywords: امولسیون اموال; Artemisia sphaerocephala Krasch; Polysaccharide; Structural modification; Acetylation; NMR; Emulsifying property;
Soy glycinin as food-grade Pickering stabilizers: Part. I. Structural characteristics, emulsifying properties and adsorption/arrangement at interface
Keywords: امولسیون اموال; Soy glycinin; Nanoparticle; Pickering stabilizers; Interfacial property; Emulsifying property;
Influence of nanocomplexation with curcumin on emulsifying properties and emulsion oxidative stability of soy protein isolate at pH 3.0 and 7.0
Keywords: امولسیون اموال; Soy protein isolate (SPI); Nanocomplexation; Curcumin; Emulsifying property; Oxidative stability;
Covalent complexation and functional evaluation of (â)-epigallocatechin gallate and α-lactalbumin
Keywords: امولسیون اموال; α-La; EGCG; Covalent complexation; Emulsifying property; Antioxidative activity;
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Keywords: امولسیون اموال; Pea protein isolate; Legumin; Vicilin; Emulsifying property; Flocculation; Creaming
Preparation and characterization of protein from heat-stabilized rice bran using hydrothermal cooking combined with amylase pretreatment
Keywords: امولسیون اموال; Rice bran protein; Hydrothermal cooking; Amylase pretreatment; Physicochemical properties; Emulsifying property
Microfluidization as a potential technique to modify surface properties of soy protein isolate
Keywords: امولسیون اموال; Soy protein isolate; Modification; Microfluidization; Solubility; Emulsifying property;
Effects of deamidation on aggregation and emulsifying properties of barley glutelin
Keywords: امولسیون اموال; Barley protein; Glutelin; Deamidation; Aggregation; Solubility; Emulsifying property;
Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid
Keywords: امولسیون اموال; Gelatin; Protein modification; Lipid oxidation; Surface activity; Foaming property; Emulsifying property;
Direct effect of khat and garlic extracts on blood lipids contents: Preliminary in vitro study
Keywords: امولسیون اموال; Garlic; Khat; Emulsifying property; Cholesterol; Triglycerides
Functional properties and in vitro trypsin digestibility of red kidney bean (Phaseolus vulgaris L.) protein isolate: Effect of high-pressure treatment
Keywords: امولسیون اموال; Red kidney bean (Phaseolus vulgaris L.); Protein isolate; High pressure; Functional property; Emulsifying property; In vitro digestibility