Keywords: ژلاتین کردن; Starch; GPC; Gelatinization; Pasting; DSC; RVA;
مقالات ISI ژلاتین کردن (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: ژلاتین کردن; Acha; Heat moisture treatment; Citric acid modification; Starch; FTIR; Gelatinization;
Keywords: ژلاتین کردن; Starch; Heating rate; Pasting; Gelatinization; Gel;
Keywords: ژلاتین کردن; Rheology; Gelatinization; Retrogradation; High hydrostatic pressure; Small granule starch; Non-thermal processing;
Keywords: ژلاتین کردن; sb; dry starch basis; CL; cross linked; DSC; differential scanning calorimetry; MVA; Micro Visco-Amylograph; NWS; normal wheat starch; WWS; waxy wheat starch; WMS; waxy maize starch; Waxy starch; Cross-linked starch; Gelatinization; Pasting properties; Ho
Keywords: ژلاتین کردن; Gelatinization; Granule size; Normal maize; Starch structure; Viscosity; Weak-light stress;
Keywords: ژلاتین کردن; Rice; Cooking; Mass transport; Gelatinization; Deformation;
Keywords: ژلاتین کردن; Supercapacitors; Carbon materials; Honeycomb-like structure; Biomass; Gelatinization;
Keywords: ژلاتین کردن; Moisture sorption; Swelling; Gelatinization; Glass transition; Modeling; Non-Fickian;
Keywords: ژلاتین کردن; Collagen; Gelatinization; Freezing-thawing; Liquid nitrogen; Acid concentration;
Keywords: ژلاتین کردن; Gelatinization; High-pressure treatment; Mechanical rigidity; Particle size; X-ray diffraction; Damaged starch;
Keywords: ژلاتین کردن; Steam-cooked bread; Process optimization; Gelatinization; Dough fluidity; rpprecook; proportion of rice flour used at precooking step; wpprecook; proportion of total water used for precooking; dprecook; duration of precooking; GL; starch gelatinization le
Keywords: ژلاتین کردن; Gelatinization; Retrogradation; Structure-property relationship; Starch digestibility; Pasting; Starch structure;
Keywords: ژلاتین کردن; Potato starch; Glutenin; Gliadin; Gelatinization; Rheological property; Leached amylose; Confocal laser scanning microscopy;
Keywords: ژلاتین کردن; Gelatinization; Retrogradation; Rheology; Swelling; Structure-property relationship; Amylopectin structure; Ipomoea batatas;
Keywords: ژلاتین کردن; Gelatinization; Retrogradation; Sodium alginate; Stearic acid; Wheat starch;
Keywords: ژلاتین کردن; Rice starch; Gelatinization; Kinetics; Rheology; Modeling; Granule growth;
Keywords: ژلاتین کردن; Gelatinization; High-speed shearing; X-ray computer tomography; Dynamic viscoelasticity; CT; computer tomography; HST; high-speed shear treatment;
Keywords: ژلاتین کردن; Starch; Gelatinization; Pressure; Shear; Viscosity; Amylose/amylopectin;
Keywords: ژلاتین کردن; Corn starch; Gelatinization; Swelling; Thermograms; Endothermic peak;
Keywords: ژلاتین کردن; Fluorescent reagent; Derivatization patterns; Cross-linked starch; Swelling power; Gelatinization; Pasting property;
Keywords: ژلاتین کردن; Chickpea starch; Gamma irradiation; Physicochemical properties; Pasting properties; Gelatinization;
Keywords: ژلاتین کردن; Nixtamalization; Gelatinization; Critical points; Starch; Infrared images; Milling; Masa; Nejayote;
Keywords: ژلاتین کردن; Starch granule; Gelatinization; Crystallinity; Dual treatment; Pasting property;
Keywords: ژلاتین کردن; amylose; antioxidant property; crystallinity; gelatinization; mineral; pigmented rice; polishing; pasting property; bran;
Keywords: ژلاتین کردن; Starch; Depressant; Flotation; Gelatinization; Hematite; Quartz;
Keywords: ژلاتین کردن; Blocklets; Tapioca starch; Gelatinization; SEM; Enzymolysis;
Keywords: ژلاتین کردن; Waxy crude oil; Floating roof tank; Gelatinization; Numerical simulation; Heat transfer;
Keywords: ژلاتین کردن; Rice; Starch; Fine structure; Gelatinization; Pasting properties;
Keywords: ژلاتین کردن; High hydrostatic pressure (HHP); Starch; Gelatinization; Properties; DAC; Diamond anvil cell; FTIR; Fourier-transformed infrared spectroscopy; HHP; High hydrostatic pressure; PD; Powder diffraction; SANS; Small angle neutron scattering; SAXS; Small angle
Keywords: ژلاتین کردن; Methods testing; Starch grains; Starch granules; Gelatinization; Heavy liquid flotation; Density separation; Filtration;
Keywords: ژلاتین کردن; Amylose; Phosphorus; Gelatinization; Retrogradation; Pasting temperature;
Keywords: ژلاتین کردن; Frying; Vacuum frying; Starch; Gelatinization; In vitro digestibility; Starch digestibility
Keywords: ژلاتین کردن; Insoluble dietary fiber; Dynamic high pressure microfluidization; Gelatinization; Rheology; Rice starch;
Keywords: ژلاتین کردن; Thermoplastic starch; Montmorillonite clay; Gelatinization; Retrogradation; Plasticizers; Glycerol/water ratio
Keywords: ژلاتین کردن; Ferulic acid; Maize starch; Rheology; Texture; Gelatinization; Interaction;
Keywords: ژلاتین کردن; waxy maize; heat stress; digestibility; pasting; gelatinization; retrogradation;
Keywords: ژلاتین کردن; Lentil; Particle size distribution; Complex viscosity; Gelatinization; Glass transition temperature; Microstructure
Keywords: ژلاتین کردن; Pasting properties; Gelatinization; DSC; FTIR
Keywords: ژلاتین کردن; Gelatinization; Pasting; Starch; Retrogradation;
Keywords: ژلاتین کردن; High hydrostatic pressure; Gelatinization; Resistant starch; Complex viscosity; X-ray diffraction; Particle size
Keywords: ژلاتین کردن; Cooking; Plantain; Starch; Gelatinization; In vitro digestibility
Keywords: ژلاتین کردن; Quinoa starch; Property; Gelatinization; Pasting; Enzyme susceptibility
Keywords: ژلاتین کردن; Chickpea flour; High pressure treatment; Elastic modulus; Gelatinization; Reaction kinetics; Activation energy;
Keywords: ژلاتین کردن; Corn starch; Wheat starch; Gelatinization; Corn fiber gum; Molecular weight;
Keywords: ژلاتین کردن; Sweet potato starch; Amylose content; Gelatinization; Pasting; Starch-biosynthesis enzyme;
Keywords: ژلاتین کردن; Charge-carrying amino acids; Potato starch; Swelling power; Gelatinization; Retrogradation;
Keywords: ژلاتین کردن; Wheat starch; Amylose inclusion complexation; Lysophosphatidylcholine; Gelatinization; Rheological properties;
Keywords: ژلاتین کردن; Barrier properties; Encapsulation; Gelatinization; Lipolysis; Pickering emulsion; Starch granule;
Keywords: ژلاتین کردن; Steaming; Frozen cooked noodle; Microstructure; Protein extractability; Gelatinization;