Keywords: ژل امولسیون; Ultrasound treatment; Emulsion gel; Meat products; Fat reduction; Inulin;
مقالات ISI ژل امولسیون (ترجمه نشده)
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Keywords: ژل امولسیون; Emulsion gel; Inulin; Meat emulsion; Experimental design;
Keywords: ژل امولسیون; Spontaneous emulsification; Filled hydrogel; Emulsion gel; Gellan; Surfactant;
Keywords: ژل امولسیون; Fresh sausage; Chia; Oat; Emulsion gel; Nutritional composition; Technological properties;
Keywords: ژل امولسیون; β-cyclodextrin; Emulsifying stability; Emulsion gel; Myofibrillar protein; Protein oxidation; Polyphenols; Water-holding capacity;
Keywords: ژل امولسیون; Emulsion gel; Intestinal digestion; Microstructure; Rheology; Whey protein;
Keywords: ژل امولسیون; Emulsion gel; Food digestion; 3D polymer network; Lipid regulation;
Keywords: ژل امولسیون; Calcium alginate microgel; Microgel suspension; Emulsion gel; Rheology
Keywords: ژل امولسیون; Calcium alginate microgel; Microgel suspension; Emulsion gel; Emulsion stability;
Keywords: ژل امولسیون; Soy protein isolate; Emulsion gel; Transglutaminase; Microstructure; Water-holding capacity;
Preparation of camellia oil-based W/O emulsions stabilized by tea polyphenol palmitate: Structuring camellia oil as a potential solid fat replacer
Keywords: ژل امولسیون; Emulsion; Tea polyphenol palmitate; Emulsion gel; Stability; Solid fat;
Enhanced CaSO4-induced gelation properties of soy protein isolate emulsion by pre-aggregation
Keywords: ژل امولسیون; Soy protein isolate; Emulsion gel; Pre-aggregation; Rheology; Microstructure;
pH-, ion- and temperature-dependent emulsion gels: Fabricated by addition of whey protein to gliadin-nanoparticle coated lipid droplets
Keywords: ژل امولسیون; Emulsion gel; Gliadin nanoparticles (GNP); Whey protein isolate (WPI); Rheological properties; Microstructure;
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
Keywords: ژل امولسیون; Emulsion gel; Myofibrillar protein; Rosmarinic acid; Storage modulus; Gel strength; Confocal laser scanning microscopy;
Effects of the size and content of protein aggregates on the rheological and structural properties of soy protein isolate emulsion gels induced by CaSO4
Keywords: ژل امولسیون; Soy protein; Aggregates; Emulsion gel; Rheological properties; Microstructure;
Emulsion-alginate beads designed to control in vitro intestinal lipolysis: Towards appetite control
Keywords: ژل امولسیون; Emulsion-filled hydrogel; Calcium-alginate bead; Emulsion gel; Food; In vitro lipolysis; Satiety;
In vitro digestion of foods using pH-stat and the INFOGEST protocol: Impact of matrix structure on digestion kinetics of macronutrients, proteins and lipids
Keywords: ژل امولسیون; WPI; whey protein isolate; WP; whey proteins; FFA; free fatty acids; SSF; simulated salivary fluid; eSSF; electrolyte mix in the SSF; SGF; simulated gastric fluid; eSGF; electrolyte mix in the SGF; SIF; simulated intestinal fluid; eSIF; electrolyte mix in
Gel-like pea protein Pickering emulsions at pH 3.0 as a potential intestine-targeted and sustained-release delivery system for β-carotene
Keywords: ژل امولسیون; Pea protein isolate (PPI); Pickering emulsion; Emulsion gel; Delivery system; β-Carotene;
Reprint of “Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene”
Keywords: ژل امولسیون; Soy glycinin; Pickering emulsion; Emulsion gel; Sustained release; β-Carotene;
Soy glycinin as food-grade Pickering stabilizers: Part. III. Fabrication of gel-like emulsions and their potential as sustained-release delivery systems for β-carotene
Keywords: ژل امولسیون; Soy glycinin; Pickering emulsion; Emulsion gel; Sustained release; β-Carotene;
High internal phase emulsion gels (HIPE-gels) created through assembly of natural oil bodies
Keywords: ژل امولسیون; Concentrated emulsion; Oil bodies; Assembly; Emulsion gel; Organogel; Oleogel
Rheological properties of acid-induced soy protein-stabilized emulsion gels in the absence and presence of N-ethylmaleimide
Keywords: ژل امولسیون; Soy protein; Emulsion gel; USPA; NEM; Rheological properties
pH-dependent characteristics of gel-like emulsion stabilized by threadfin bream sarcoplasmic proteins
Keywords: ژل امولسیون; Threadfin bream; Sarcoplasmic proteins; Emulsion gel; pH
The role of glycinin in the formation of gel-like soy protein-stabilized emulsions
Keywords: ژل امولسیون; Soy protein-stabilized emulsions; Emulsion gel; Soy glycinin; Microfluidization; Bridging flocculation
Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets
Keywords: ژل امولسیون; Emulsion gel; Phase separation; Rheology; Gelatin; Starch; Thermodynamic incompatibility
The breakdown properties of heat-set whey protein emulsion gels in the human mouth
Keywords: ژل امولسیون; Emulsion gel; Mastication; Mechanical properties; Breakdown properties; Correlation
Cold, gel-like soy protein emulsions by microfluidization: Emulsion characteristics, rheological and microstructural properties, and gelling mechanism
Keywords: ژل امولسیون; Protein-stabilized emulsions; Soy protein; Microfluidization; Emulsion gel; Bridging flocculation; Rheological property; Microstructure
Gelation behaviour and rheological properties of acid-induced soy protein-stabilized emulsion gels
Keywords: ژل امولسیون; Soy protein; Emulsion gel; Rheology; Fractal model; Master curve;
Emulsion gels: The structuring of soft solids with protein-stabilized oil droplets
Keywords: ژل امولسیون; Emulsion gel; Storage modulus; Fracture; Gelation; Computer simulation; Particle gel; Adsorbed protein; Emulsifiers
Structuring in β-sitosterol + γ-oryzanol-based emulsion gels during various stages of a temperature cycle
Keywords: ژل امولسیون; Organogel; Emulsion gel; Edible oil; Self-assembly; Small-angle X-ray scattering (SAXS); Plant sterol; Differential Scanning Calorimetry (DSC)
Effects of different oils on the properties of soy protein isolate emulsions and gels
Keywords: ژل امولسیون; Soy protein isolate; Emulsion gel; Palm stearin; Rheology; Viscoelasticity; Oil droplets; Protein adsorption; Fat adsorption capacity
Protein interactions and filler effects in heat-set gels based on egg
Keywords: ژل امولسیون; Egg white; Egg yolk; Emulsion gel; Filler effects; Protein interactions
Influence of shear during enzymatic gelation of caseinate–water and caseinate–water–fat systems
Keywords: ژل امولسیون; Shear; Transglutaminase; Caseinate; Rheology; Tensile tests; Microstructure; CSLM; Emulsion gel
Room-temperature decomposition of 2,2′-azobis(isobutyronitrile) in emulsion gels with and without silica
Keywords: ژل امولسیون; 2,2′-Azobis(isobutyronitrile) (AIBN); Initiator decomposition; Polymerization; Emulsion gel; Kinetics; CTAB; SDS; Silica
Microstructure of β-lactoglobulin-stabilized emulsions containing non-ionic surfactant and excess free protein: Influence of heating
Keywords: ژل امولسیون; Confocal laser scanning microscopy; Competitive displacement; Emulsion gel; Phase separation; β-Lactoglobulin; Non-ionic surfactant; Whey protein; Tween 20;
Acidified sodium caseinate emulsion foams containing liquid fat: A comparison with whipped cream
Keywords: ژل امولسیون; Foam stability; Aeration; Whipped cream; Emulsion gel; Foam rheology; Confocal microscopy
The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions
Keywords: ژل امولسیون; Emulsion gel; Milk protein; Skim milk powder; Whey; Chicken; Turkey; Beef;
Temperature-responsive emulsions: The effect of added surfactant
Keywords: ژل امولسیون; Emulsion gel; NIPAM; Anionic surfactant; Responsive polymer; Responsive emulsion;
Cold gelation of β-lactoglobulin oil-in-water emulsions
Keywords: ژل امولسیون; β-Lactoglobulin; Emulsion gel; Cold gelation; Rheology; Microstructure; ANOVA, analysis of variance; β-lg, β-lactoglobulin; δ, phase angle; Gâ², storage modulus; Gâ³, loss modulus; pI, isoelectric point; SEM, scanning electron microscopy; TEM, trans
Emulsion gel beads of calcium pectinate capable of floating on the gastric fluid: effect of some additives, hardening agent or coating on release behavior of metronidazole
Keywords: ژل امولسیون; Calcium pectinate; Pectin; Emulsion gel; Beads; Floating; Additives; Sustained release;