Keywords: ژلاتین; Binary gels; Gelatin; Alginate; Gelation; Thermal hysteresis; Viscoelastic properties;
مقالات ISI ژلاتین (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; Protein formulation; Colloidal stability; Conformational stability; Fiber formation; Gelation; Aggregation;
Keywords: ژلاتین; Corn starch; Plastification; Mechanical properties; Crystallinity; Gelation;
Keywords: ژلاتین; Polyurethane foam; Polymer network; Solvent extraction; Gelation; Viscoelastic memory effect;
Keywords: ژلاتین; Agar; Aging; Gelation; Debonding; Indentation; Fracture;
Keywords: ژلاتین; Lotus root; Amylopectin; Whey protein isolate; Gelation;
Keywords: ژلاتین; Functionalized graphene oxide; Alginate; Rheology; Gelation; Scaling law;
Keywords: ژلاتین; Kinetic model; Konjac glucomannan; Gelation;
Keywords: ژلاتین; Associating polymer; Gelation; Microrheology;
Keywords: ژلاتین; Whey proteins; Bacillus licheniformis protease; Gelation; Fractional calculus; Creep and recovery test; Circular dichroism;
Keywords: ژلاتین; Antioxidant gels; Crayfish; Gelation; Gel rheology; SAOS; WHC;
Keywords: ژلاتین; Agar; Alkali pretreatment; Agaropectin; Agarose; Structure; Gelation; Rheology;
Keywords: ژلاتین; Pre-rigor rabbit muscles; High pressure processing; Gelation; Functional properties; Tertiary conformation changes;
Keywords: ژلاتین; Rheometry; Microrheology; Gelation; Polymer solutions;
Keywords: ژلاتین; Cellulose; Curdlan; DSC; Bound water; Crystallization; Gelation; Cellulose, Curdlan (PubChem CID: 11375554); Water (PubChem CID: 962); Cellulose triacetate (PubChem CID: 44263853);
Keywords: ژلاتین; Canola protein; Gelation; Rheology; Thermal transitions; Fractal analysis;
Keywords: ژلاتین; Soy protein isolate; Hydrogel; Swelling; Dissolution; Gelation;
Keywords: ژلاتین; Low methoxyl pectin; Chlorhexidine; Gelation; Polysaccharide; Binding isotherm
Keywords: ژلاتین; Process; Shear; Mixed system; Phase separation; Gelation
Keywords: ژلاتین; Glycinin; Soy protein; Crosslinking; Tyrosinase; Gelation
Keywords: ژلاتین; Oat protein; Polysaccharide; Carrageenan; Gelation; Phase-separation and gel strength
Keywords: ژلاتین; Maize starch; Chitosan; Dynamic rheological properties; Thermal properties; Gelation; Retrogradation
Keywords: ژلاتین; Cellulose ionization; PT ssNMR; Acidic solvents; Molecular organization; Gelation; Dissolution
Keywords: ژلاتین; l-Lysine (PubChem CID: 5962); l-Cystine (PubChem CID: 67678); Tetra-sodium pyrophosphate (PubChem CID: 24403); Sodium chloride (PubChem CID: 5234)Low grading surimi; Gelation; NaCl content; Myosin
Keywords: ژلاتین; Sugarcane dietary fiber; Microstructure; Water states; Gelation
Keywords: ژلاتین; κ-Carrageenan; Gelation; Statistical thermodynamics; Kirkwood-Buff theory; Sugar; Polyol; KB; Kirkwood-Buff;
Keywords: ژلاتین; Whey proteins; Soy proteins; Gelation; Water holding; Gel stiffness; Coarseness
Keywords: ژلاتین; Colloidal gel; Gelation; Pickering emulsion; Bijel; Capillary gel
Keywords: ژلاتین; Hydrogel; Hydroxypropyl cellulose; Rheology; Span; Gelation;
Keywords: ژلاتین; Whey protein isolate; Bacillus licheniformis protease; Gelation; Fractional calculus; Rheological modeling; Circular dichroism;
Keywords: ژلاتین; Water stability; Microstructure; T2 relaxation; Comminuted meat; Myofibril proteins; Gelation; CPMG; Carr-Purcell-Meiboom-Gill; FID; free induction decay; IPF; interfacial protein film; NMR; nuclear magnetic resonance; SEM; scanning electron microscope;
Keywords: ژلاتین; Alginate; Fe-alginate; Fe–Ca-alginate; Gelation; Filterability
Keywords: ژلاتین; micellar casein; microfiltration; gelation; microstructure;
Keywords: ژلاتین; Alginate; Calcium binding; Egg-box dimer; Gelation; Guluronate; Pectin
Keywords: ژلاتین; Gelation; Food matrix; In vitro digestion; Peptide; Structure properties;
Keywords: ژلاتین; Local delivery; Hydrogel; Drug delivery system; Gelation; Glioblastoma;
Keywords: ژلاتین; Wormlike micellar fluids; Three-species model; Global stability; Gelation; Shear-thickening transition
Keywords: ژلاتین; AM; activated monomer; ACE; activated chain end; AIBN; 2,2â²-azobis(isobutyronitrile); BPO; benzoyl peroxide; BPA; bisphenol A; BECHMA; bis[3,4-epoxycyclohexylmethyl] adipate; ECC; 3,4-epoxycyclohexylmethyl 3,4-epoxycyclohexanecarboxylate; DGEBA; diglyci
Keywords: ژلاتین; Phase separation; Gelation; Micro-network; Rheological properties
Keywords: ژلاتین; Biodiesel; Rheology; Crystallization; Gelation; History effects;
Keywords: ژلاتین; Corn germ protein; Storage modulus; Molecular forces; Gelation; Reagents
Keywords: ژلاتین; Alginate; Edible film; Gelation; Permeance; Strength;
Keywords: ژلاتین; Fiber; Protein; Microstructure; Schweizer's reagent; Gelation;
Keywords: ژلاتین; Peptide self-assembly; Fibrillar hydrogel; Aggregation; Gelation; Fractal gel model;
Keywords: ژلاتین; ATRP copolymerization; MC simulations; Gelation; Intramolecular crosslinking; Cyclization;
Keywords: ژلاتین; Deep eutectic solvent; epoxy resin; nonisothermal reaction kinetics; differential scanning calorimetry; gelation
Keywords: ژلاتین; Biomaterials; Hydroxyapatite; Nanocrystalline materials; Ultrasound; Albumin; Gelation;
Keywords: ژلاتین; Alginate; Oligoguluronate; Gelation; Calcium binding; Mechanism; Microstructure;
Keywords: ژلاتین; Poly(vinylidene fluoride) (PVDF); Membrane; Phase separation; Gelation
Keywords: ژلاتین; Calcium; Alginate; Gelation; Membrane fouling; Filterability