Keywords: امولسیون نمک; emulsifying salt; texture; meltability;
مقالات ISI امولسیون نمک (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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 نمک; Cheese emulsion; Emulsifying salt; Stability; Cheese powder;
Keywords: امولسیون نمک; Full-cream milk powder; Powder manufacture; Emulsifying salt; Homogenization; Energy reduction; Green house gas reduction
Keywords: امولسیون نمک; processed cheese; emulsifying salt; polyphosphate; textural property;
The effect of emulsifying salts on the turbidity of a diluted milk system with varying pH and protein concentration
Keywords: امولسیون نمک; emulsifying salt; process cheese; turbidity; micellar structure;
Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella
Keywords: امولسیون نمک; processed cheese; emulsifying salt; physicochemical properties;
The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese
Keywords: امولسیون نمک; Emulsifying salt; Phosphate; Processed cheese; Rheology; Viscoelastic properties
Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese
Keywords: امولسیون نمک; pasteurized process Cheddar cheese; emulsifying salt; rheology; texture;
Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases
Keywords: امولسیون نمک; process cheese; cheese texture; emulsifying salt; nonfat cheese;
Properties of Milk Protein Gels Formed by Phosphates
Keywords: امولسیون نمک; casein; emulsifying salt; gelation;
Effect of Trisodium Citrate Concentration and Cooking Time on the Physicochemical Properties of Pasteurized Process Cheese
Keywords: امولسیون نمک; pasteurized process Cheddar cheese; emulsifying salt; rheology;
Effects of Emulsifying Salts on the Turbidity and Calcium-Phosphate–Protein Interactions in Casein Micelles
Keywords: امولسیون نمک; emulsifying salt; casein; colloidal Ca phosphateCCP, colloidal Ca phosphate; DSP, disodium orthophosphate; ES, emulsifying salts; MPC, milk protein concentrate; Pi, inorganic phosphorus; SHMP, sodium hexametaphosphate; TSC, trisodium citrate; TSPP, tetras
Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese
Keywords: امولسیون نمک; pasta filata; nonfat cheese; emulsifying salt; functionalityCCP, colloidal Ca phosphate; ES, emulsifying salts; G′, storage modulus; LT, loss tangent; LTmax, maximum loss tangent; TSC, trisodium citrate; TSPP, tetrasodium pyrophosphate