Keywords: اموال فوم; Ovalbumin; Storage; Structure; Emulsifying property; Foaming property;
مقالات ISI اموال فوم (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: اموال فوم; High intensity ultrasound; Structure; Foaming property; Pea protein isolate;
Keywords: اموال فوم; AA; amino acids; ANS; 1-anilinonaphthalene-8-sulphonic acid; CA; centrain area; TA; terminal area; CD; circular dichroism; db; dry basis; FV; foam volume; FD; foam density; FS; foam stability; N- and C-TA; amino- and carbon terminal area; PCF; protein con
Optimization of coconut protein deamidation using protein-glutaminase and its effect on solubility, emulsification, and foaming properties of the proteins
Keywords: اموال فوم; Coconut protein; Enzymatic deamidation; Protein-glutaminase; Protein solubility; Emulsification property; Foaming property;
Preparation and characterization of N-benzoyl-O-acetyl-chitosan
Keywords: اموال فوم; N-benzoyl-O-acetyl-chitosan; Characterization; Foaming property; Antimicrobial activity
Surface activity and molecular characteristics of cuttlefish skin gelatin modified by oxidized linoleic acid
Keywords: اموال فوم; Gelatin; Protein modification; Lipid oxidation; Surface activity; Foaming property; Emulsifying property;
Preparation and characterisation of protein concentrates from defatted kenaf seed
Keywords: اموال فوم; Differential scanning calorimetry; Foaming property; Hibiscus cannabinus; Oil absorption; Protein concentrate; Sodium dodecyl sulphate–polyacrylamide gel electrophoresis; Water absorption
Effects of drying methods on the functional properties of flaxseed gum powders
Keywords: اموال فوم; Flaxseed gum; Emulsion property; Foaming property; Color; Ethanol precipitation; Spray drying
High Hydrostatic Pressure Modification of Whey Protein Concentrate for Improved Body and Texture of Lowfat Ice Cream
Keywords: اموال فوم; whey protein concentrate; high hydrostatic pressure; lowfat ice cream; foaming property;