Keywords: خواص فوم; Soy protein; Subcritical water treatment; Protein aggregation; Interfacial properties; Foaming properties; Emulsifying properties;
مقالات ISI خواص فوم (ترجمه نشده)
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Keywords: خواص فوم; Gelling properties; Foaming properties; Duplex algorithm; PLS-DA; Variable selection; EWP; egg white powder; FT; Fourier transform; IR; infrared; MIR; mid infrared; MSC; multiplicative scatter correction; NIR; near infrared; PLS; partial least squares reg
Keywords: خواص فوم; Avian egg; Foaming properties; Protein structure; Ultrasonic cavitation;
Keywords: خواص فوم; Ultrasonication; Squid ovary; Foaming properties; Particle size; Rheology of foam;
Keywords: خواص فوم; Esterification; Whey protein isolate; Emulsifying properties; Foaming properties;
Keywords: خواص فوم; Camel milk; α-Lactalbumin; β-Casein; β-Lactoglobulin; Mixed systems; Foaming properties;
Keywords: خواص فوم; Hydrolyzed rice protein; Tangential flow ultrafiltration; Sodium; Protein solubility; Foaming properties;
Keywords: خواص فوم; Pulsed light; Whey protein; Unfolding; Solubility; Foaming properties; Conformational structure
Keywords: خواص فوم; Amaranth proteins; Air-water interface; Film rheology; Foaming properties;
Keywords: خواص فوم; Bovine lactoferrin; High pressure processing; Protein structure; Solubility; Foaming properties; Emulsifying properties;
Keywords: خواص فوم; Soy protein isolate; Foaming properties; Interfacial properties; Ultrasound
Keywords: خواص فوم; High isostatic pressure; Potato protein; Protein structure; Solubility; Foaming properties
Keywords: خواص فوم; Egg white; Hydroxypropylmethylcellulose; Phase separation; Gelation properties; Foaming properties; pH-dependence
Keywords: خواص فوم; White button mushroom; Foam; Cluster analysis; Hydrocolloids; Xanthan gum; Foaming properties
Keywords: خواص فوم; Thornback ray; Gelatin; Pepsin; Solubility; Emulsifying properties; Foaming properties
Keywords: خواص فوم; Proteins; Methylcellulose; Silica particles; Foaming properties; Satiety
Salt-dependent interaction behavior of β-Lactoglobulin molecules in relation to their surface and foaming properties
Keywords: خواص فوم; β-Lactoglobulin; Salt; Interaction behavior; Surface properties; Foaming properties;
The effect of non-covalent interaction of chlorogenic acid with whey protein and casein on physicochemical and radical-scavenging activity of in vitro protein digests
Keywords: خواص فوم; Milk protein; Phenol binding ability; Chlorogenic acid; Structure; Foaming properties; In vitro digestion; Fluorescence;
The foaming properties of camel and bovine whey: The impact of pH and heat treatment
Keywords: خواص فوم; Camel and bovine whey; Foaming properties; Viscoelastic modulus; pH; Heat treatment;
Assessment of the functional properties of protein extracted from the brown seaweed Himanthalia elongata (Linnaeus) S. F. Gray
Keywords: خواص فوم; Brown seaweed Himanthalia elongata; Functional properties; Amino acid profile; Foaming properties; Emulsifying properties;
Evaluation of structural characteristics determining surface and foaming properties of β-lactoglobulin aggregates
Keywords: خواص فوم; β-Lactoglobulin; Heat-induced aggregation; Foaming properties; Surface properties; pH; Surface charge;
Correlation between bulk characteristics of aggregated β-lactoglobulin and its surface and foaming properties
Keywords: خواص فوم; β-Lactoglobulin; Heat-induced denaturation; pH value; Surface activity; Foaming properties;
Effect of glycation and limited hydrolysis on interfacial and foaming properties of bovine β-lactoglobulin
Keywords: خواص فوم; Glycation; Limited hydrolysis; β-lactoglobulin; Interfacial properties; Foaming properties;
Optimization of foaming properties of sludge protein solution by 60Co γ-ray/H2O2 using response surface methodology
Keywords: خواص فوم; Sludge protein solution; Foaming properties; Optimization; Response surface methodology; 60Co γ-ray/H2O2
Multiscale approach to characterize bulk, surface and foaming behavior of casein micelles as a function of alkalinisation
Keywords: خواص فوم; Casein micelle; Alkalinisation; Casein dissociation; Interfacial dilatational properties; Foaming properties
Emulsifying and foaming properties of β-lactoglobulin modified by heat treatment
Keywords: خواص فوم; Beta-lactoglobulin; Heating treatment; Protein aggregates; Foaming properties; Emulsifying properties;
Effect of pulsed-light processing on the surface and foaming properties of β-lactoglobulin
Keywords: خواص فوم; Pulsed-light process; β-Lactoglobulin; Surface properties; Foaming properties
Effect of acid treatment on structural and foaming properties of soy amaranth protein mixtures
Keywords: خواص فوم; Amaranth protein; Soy proteins; Acid-neutralization treatment; Foaming properties
Interfacial and foaming properties of bovine β-lactoglobulin: Galactose Maillard conjugates
Keywords: خواص فوم; Maillard reaction; Galactose; Beta-lactoglobulin; Interfacial properties; Foaming properties
Assessment of interfacial and foaming properties of bovine sodium caseinate glycated with galactose
Keywords: خواص فوم; Sodium caseinate; Glycosylation via the Maillard reaction; Interfacial properties; Foaming properties;
Effects of heat-treated β-lactoglobulin and its aggregates on foaming properties
Keywords: خواص فوم; Beta-lactoglobulin; Heat treatment; Protein aggregates; Foaming properties;
Comparison between structural changes of heat-treated and transglutaminase cross-linked beta-lactoglobulin and their effects on foaming properties
Keywords: خواص فوم; Beta-lactoglobulin; Heating treatment; Transglutaminase; Protein aggregates; Foaming properties
Biotechnologies in sparkling wine production. Interesting approaches for quality improvement: A review
Keywords: خواص فوم; Sparkling wine; Yeast strain selection; Enzymatic preparations; Autolysis process; Autophagy; Foaming properties;
Formation of conjugates between β-lactoglobulin and allyl isothiocyanate: Effect on protein heat aggregation, foaming and emulsifying properties
Keywords: خواص فوم; β-Lactoglobulin; Allyl isothiocyanate; Molecular structure; Heat aggregation; Foaming properties; Emulsifying propertiesAITC, allyl isothiocyanate; ANS, 1-anilino-8-naphthalenesulfonate; BAITC/β-lg, molar binding ratio of AITC to β-lg; BSA, bovine serum a
Foaming properties of various Champagne wines depending on several parameters: Grape variety, aging, protein and CO2 content
Keywords: خواص فوم; Champagne; Foaming properties; CO2; Effervescence; Protein; Yeast; Aging; Champagne tasting
Foaming properties of mixtures of a non-ionic (C12DMPO) and an ionic surfactant (C12TAB)
Keywords: خواص فوم; Foaming Properties; FoamScan; Non-ionic dodecyldimethyl phosphineoxide (C12DMPO); Cationic dodecyl trimethylammonium bromide (C12TAB); Surfactant mixtures
Impact of pH on the interactions between whey and egg white proteins as assessed by the foamability of their mixtures
Keywords: خواص فوم; Foaming properties; Egg white; Whey protein; Protein interactions; Hydrophobicity of the solution
Emulsifying and foaming properties of transglutaminase-treated wheat gluten hydrolysate as influenced by pH, temperature and salt
Keywords: خواص فوم; Hydrolyzed wheat gluten; Emulsifying properties; Foaming properties; Microbial transglutaminase
Effect of dynamic heat treatment on the physical properties of whey protein foams
Keywords: خواص فوم; Whey protein isolate; Dynamic heat treatment; Foaming properties
Combined effect of dynamic heat treatment and ionic strength on the properties of whey protein foams – Part II
Keywords: خواص فوم; Whey protein isolate; Ionic strength; Heat treatment; Foaming properties
Limited proteolysis as a tool for the improvement of the functionality of sunflower (Helianthus annus L.) protein isolates produced by seeds or industrial by-products (solvent cake)
Keywords: خواص فوم; Sunflower protein; Protein hydrolysis; Emulsifying properties; Foaming properties
Effect of carbohydrates on the emulsifying, foaming and freezing properties of whey protein suspensions
Keywords: خواص فوم; Whey proteins; Carbohydrates; Freezing temperature; Emulsifying properties; Foaming properties
Surface tension of Phaseolus vulgaris and coccineus proteins and effect of polysaccharides on their foaming properties
Keywords: خواص فوم; Phaseolus; Surface tension; Foaming properties; Arabic gum; Locust bean gum; Xanthan gum
Interfacial and foaming properties of sulfydryl-modified bovine β-lactoglobulin
Keywords: خواص فوم; β-Lactoglobulin; Protein conformation; Adsorption; Surface load; Surface pressure; Interfacial rheology; Foaming properties
Characterisation and foaming properties of hydrolysates derived from rapeseed isolate
Keywords: خواص فوم; Rapeseed isolate; Alkaline hydrolysis; Pepsin; Proteolysis; Foaming properties
Functional properties of whey proteins as affected by dynamic high-pressure treatment
Keywords: خواص فوم; Whey protein isolate; Dynamic high-pressure treatment; Particle size distribution; Surface hydrophobicity; Foaming properties; Interfacial properties
Foaming properties of solvents for use in air-assisted solvent extraction
Keywords: خواص فوم; Air-assisted solvent extraction; Foaming properties; Silicone oil; Coated-bubble;