Keywords: استحکام ژل; Gel strength; Protein; Phenolic; Gelation; Cross-linking;
مقالات ISI استحکام ژل (ترجمه نشده)
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Keywords: استحکام ژل; Surimi; Gel strength; Water bath; Microwave; Microstructure;
Keywords: استحکام ژل; Gelation time; Sand control; Rheology; Gel strength; Coreflooding;
Keywords: استحکام ژل; Pistachio shell powder; Gel strength; Mud cake thickness; High pressure -high temperature; Fluid loss; Polyanionic cellulose; Filter cake;
Keywords: استحکام ژل; Chicken gelatin; Alkaline pre-treatment; Gel strength; Response surface methodology; Poultry by-product;
Keywords: استحکام ژل; Acoustic intensity; Gel strength; Media; Ultrasound; Surimi;
Keywords: استحکام ژل; Tilapia surimi; Texture; Gel strength; FTIR; DSC; Sodium chloride (PubChem CID: 5234); Calcium chloride (PubChem CID: 24486); Sodium bicarbonate (PubChem CID: 16212373);
Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide
Keywords: استحکام ژل; Dense phase carbon dioxide; Secondary structure; Gel strength; Myosin; Shrimp surimi;
Keywords: استحکام ژل; SAP; superabsorbent polymer; SBSAP; starch-based superabsorbent polymer; WCS; waxy corn starch; NCS; normal corn starch; G50; Gelose 50 starch; CAN; ceric ammonium nitrate; N,Nâ²-MBA; N,Nâ²-methylene-bisacrylamide; AM; acrylamide; PAM; polyacrylamide; F
Keywords: استحکام ژل; Gelatin; Bovine heart; Gel strength; Amino acids; ATR-FTIR;
Keywords: استحکام ژل; AAPH (PubChem CID: 76344); 8-Anilino-1-naphthalenesulfonate (PubChem CID: 1369); DTNB (PubChem CID: 6254); DNPH (PubChem CID: 3772977); Trichloroacetic acid (PubChem CID: 6421); Sodium dodecyl sulfate (PubChem CID: 3423265); Ovalbumin; Gel strength; Prote
Keywords: استحکام ژل; Alkylated pectin; Molecular characterization; Conformation; Gel strength;
Keywords: استحکام ژل; Fish gelatin – gum arabic coacervate gel; Tannic acid; Cross-linker; Gel strength; Rheology; Fourier transform infrared
Keywords: استحکام ژل; Radiation processing; Hairtail surimi; Gel strength
Keywords: استحکام ژل; Gas migration; Gel strength; Filtration; Pore pressure; Consistency; Compressive strength
Keywords: استحکام ژل; Phenolic compounds; Gelatin; Coconut husk; Gel strength; Swim bladder;
Keywords: استحکام ژل; Seabass; Gelatin; Size; Gel strength; Setting time; Gelling temperature;
Keywords: استحکام ژل; Low acyl gellan gel; Dielectric properties; Gel strength; Water holding capacity
Keywords: استحکام ژل; Gel strength; Degree of methylesterification; Degree of amidation; Aroma release; Perception;
Keywords: استحکام ژل; Gelling temperature; Agar acetate; Gel strength; Optical rotation; Thermal stability
Keywords: استحکام ژل; Amino acid; Swelling power; Solubility; Colour; Gel strength; Potato starch; Rheology
Keywords: استحکام ژل; Dietary fibre; Acid milk gel; Milk solid replacement; Gel strength; Texture; Whey separation;
Keywords: استحکام ژل; Starch; Gel strength; Storage modulus; Color; Surimi-beef gel;
Keywords: استحکام ژل; Unicorn leatherjacket; Gelatin; Extraction temperature; Soybean trypsin inhibitor; Gel strength;
Keywords: استحکام ژل; Egg whites; Whole eggs; Dielectric properties; Gelation; Gel strength; Water holding capacity;
Keywords: استحکام ژل; Salt soluble meat protein; Carrageenan; Soy protein isolate; Rheology; Gel strength; Syneresis
γ-PGA and MTGase improve the formation of ε-(γ-glutamyl) lysine cross-links within hairtail (Trichiurus haumela) surimi protein
Keywords: استحکام ژل; Hairtail; Muscle protein; γ-PGA; MTGase; Gelation properties; Gel strength;
Characterization of β-lactoglobulin gels induced by high pressure processing
Keywords: استحکام ژل; βâlactoglobulin; Gel; High pressure processing; Gel strength; Texture;
Strength, fracture and compression properties of gelatins by a new 3D printed tool
Keywords: استحکام ژل; Gelatin; Hydrogels; Gel strength; Fracture behavior; Bloom test; 3D printing;
The gelation properties of tara gum blended with κ-carrageenan or xanthan
Keywords: استحکام ژل; Tara gum; κ-Carrageenan; Xanthan; Gel strength; Dynamic rheology; Microstructure; Galactomannan (PubChem CID: 439336); Carrageenan-kappa (PubChem CID: 11966249); Xanthan (PubChem CID: 7107);
Dose-dependent effects of rosmarinic acid on formation of oxidatively stressed myofibrillar protein emulsion gel at different NaCl concentrations
Keywords: استحکام ژل; Emulsion gel; Myofibrillar protein; Rosmarinic acid; Storage modulus; Gel strength; Confocal laser scanning microscopy;
Low methoxyl pectin gelation under alkaline conditions and its rheological properties: Using NaOH as a pH regulator
Keywords: استحکام ژل; Low methoxyl pectin; Gel strength; Thermal decomposition; Microstructure;
Myofibrillar protein gel properties are influenced by oxygen concentration in modified atmosphere packaged minced beef
Keywords: استحکام ژل; Protein oxidation; Water-holding capacity; Gel strength; Rheology; Viscoelasticity;
Incorporating tyramine with transglutaminase weakens gelatin gels - A rheological investigation
Keywords: استحکام ژل; Gelatin functionality; Gel strength; Biogenic amine; Enzymatic modification;
Mathematical model of Ca2+ concentration, pH, pectin concentration and soluble solids (sucrose) on the gelation of low methoxyl pectin
Keywords: استحکام ژل; Low methoxyl pectin; Mathematical model of gel; Gel strength; Rheological property; Low methoxyl pectin (PubChem CID: 854); Pectin disaccharide (PubChem CID: 16738707); Galacturonan (PubChem CID: 445929); Citric acid (PubChem CID: 311); Disodium hydrogen
Physical and rheological properties of fish gelatin gel as influenced by κ-carrageenan
Keywords: استحکام ژل; Fish gelatin; Carrageenan; Gel strength; Rheological properties; Phase separation;
Agar properties of Gracilaria species (Gracilariaceae, Rhodophyta) collected from different natural habitats in Malaysia
Keywords: استحکام ژل; Agar; Agar yield; Gel strength; Gracilaria; Habitat;
Endogenous proteolytic enzymes - A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product
Keywords: استحکام ژل; Fermentation; Specific proteolytic activities; Fish muscle proteins; Gel strength;
Chemical and biophysical properties of gelatins extracted from the skin of octopus (Octopus vulgaris)
Keywords: استحکام ژل; Octopus vulgaris; Gelatin; Gel strength; Pepsin treatment; Fourier transform infrared;
UV treatment and γ irradiation processing on improving porcine and fish gelatin and qualities of their premix mousse
Keywords: استحکام ژل; Gelatin; UV treatment; Gamma irradiation; Gel strength; Mousse premix
Digestive acid protease from zebra blenny (Salaria basilisca): Characteristics and application in gelatin extraction
Keywords: استحکام ژل; S. basilisca; Acid protease; Gelatin extraction; Gel strength; FT-IR; Functional properties;
Characteristics and functional properties of gelatin from zebra blenny (Salaria basilisca) skin
Keywords: استحکام ژل; Zebra blenny; Gelatin; Gel strength; Functional properties; Juice clarification;
Participation of cathepsin L in modori phenomenon in carp (Cyprinus carpio) surimi gel
Keywords: استحکام ژل; Cathepsin L; Carp; Surimi; Purification; Gel strength; SDS-PAGE;
Characteristics and gel properties of gelatin from skin of seabass (Lates calcarifer) as influenced by extraction conditions
Keywords: استحکام ژل; Seabass; Gelatin; Extraction; Gel strength; Setting;
Isolation and characterization of gelatin from the skins of skipjack tuna (Katsuwonus pelamis), dog shark (Scoliodon sorrakowah), and rohu (Labeo rohita)
Keywords: استحکام ژل; Gelatin; Skipjack tuna; Dog shark; Rohu; Gel strength; Fish gelatin;
Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties
Keywords: استحکام ژل; Gelatin; Hoki (Macruronus novaezelandiae); Chemical cross-linking agents; Gel strength; Melting point; Rheological properties;
Purification and characterization of d-Gal-6-sulfurylase from Eucheuma striatum
Keywords: استحکام ژل; Kappa-carrageenan; Eucheuma striatum; d-Gal-6-sulfurylase; Desulfation; Gel strength;
Chemical and biophysical properties of gelatins extracted from alkali-pretreated skin of cuttlefish (Sepia officinalis) using pepsin
Keywords: استحکام ژل; Cuttlefish skin; Extraction of gelatin with pepsin; FTIR; Gel strength; Viscoelastic properties; Thermal properties;
Preparation and characterisation of chicken skin gelatin as an alternative to mammalian gelatin
Keywords: استحکام ژل; Chicken skin gelatin; Gel strength; Viscoelasticity; Differential scanning calorimetry; Raman spectroscopy
Physicochemical and functional properties of gelatin from the skin of unicorn leatherjacket (Aluterus monoceros) as affected by extraction conditions
Keywords: استحکام ژل; Unicorn leatherjacket; Gelatin; Gel strength; Aluterus monoceros; Emulsions; Foams