Keywords: ژلاتین; Micellar hydrogel; Aliphatic hydroxy acid chain extension; Cell encapsulation; Gelation; Degradation; Elasticity
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; Calcium; Alginate; Gelation; Membrane fouling; Filterability
Keywords: ژلاتین; casein; gelation; rennet; syneresis;
Keywords: ژلاتین; Surimi; NaCl reduction; High pressure; Gelation; Myosin;
Keywords: ژلاتین; Reactive rotational moulding; Simulation; Smoothed particle hydrodynamics; Surface tension; Gelation; Interpolation;
Keywords: ژلاتین; Thiolated hyaluronic acid; Doxorubicin hydrochloride; Chemical conjugation; Gelation; Stimuli-responsive release; Cancer cell inhibition;
Keywords: ژلاتین; Dumpling filling; Frozen storage; Protein oxidation; Gelation; Water-holding capability;
Keywords: ژلاتین; Injectable; Soft tissue filler; Gelation; Methylcellulose; Hydrogel;
Keywords: ژلاتین; Coconut husk extract; Cross-linking; Phenolic compounds; Sardine; Surimi; Gelation;
Keywords: ژلاتین; Aqueous two phase system; Coacervation; Phase separation; Gelation;
Keywords: ژلاتین; Gellan gum; Purification; Gelation; Impedance
Keywords: ژلاتین; Locust bean gum; Carboxylation; Hydrogel; Radiation; Swelling; Gelation
Keywords: ژلاتین; Inulin; Crystal; Amorphous; WAXS; Gelation; Rheology
Keywords: ژلاتین; Surimi; Gelation; Nano-scaled fish bone; Transglutaminase; SDS-PAGE;
Keywords: ژلاتین; Carbon nanotubes; Lysozyme; Gelation; Gelling kinetics; Rheology; Percolation
Keywords: ژلاتین; Gelation; Methylcellulose; Fluorescence
Keywords: ژلاتین; Ultrasound; Rennet; Milk; Cheese; Coagulation; Gelation
Keywords: ژلاتین; Oxidized hyaluronic acid; Casein protein; Gelation; Drug delivery; Biocompatibility
Keywords: ژلاتین; Hybrid carrageenan; Gelation; Gel structure; Rheology; Flow-induced;
Keywords: ژلاتین; EY; egg yolk; WPI; whey protein isolate; HS-SPME; headspace solid-phase microextraction; LDL; low density lipoproteins; β-lb; β-lactoglobulin; Egg yolk; Egg yolk plasma; Whey protein isolate; Gelation; Rheology; Flavour;
Keywords: ژلاتین; Distearoylphosphatidylcholine (DSPC); Distearoylphosphatidylglycerol (DSPG); Hexadecanol (HD); Gelation; Morphological change; Flat-shaped structure;
Keywords: ژلاتین; Nanostructured lipid carriers; CPT-11; Screening; Gelation; Polymorphism; Supercooled melts
Keywords: ژلاتین; Myofibrillar protein; Protein oxidation; Peroxyl radical; Gelation; Microstructure
Keywords: ژلاتین; Nanocrystalline cellulose; Gelation; Opposite charge
Keywords: ژلاتین; Rheology; Polyurethane; Metallo-polyol; Curing reaction; Gelation
Keywords: ژلاتین; Nanocrystalline cellulose; Gelation; Opposite charge; Electrolyte;
Keywords: ژلاتین; Titania film formation; Crack pattern; Gelation
Keywords: ژلاتین; Hydroxypropylmethylcellulose; Phase behavior; Mono and divalent salt; Gelation; Rheology; Differential scanning calorimetry; Viscoelasticity;
Keywords: ژلاتین; LMWG; Melamine; Aminobenzoic acid; Zwitterion; Ab initio simulation; Gelation;
Keywords: ژلاتین; Soft tissue augmentation; Carboxymethylcellulose; Hydrogel; Gelation; Mechanical properties;
Keywords: ژلاتین; Hypromellose; Gelation; Rheology; Differential Scanning Calorimetry; Viscoelasticity
Keywords: ژلاتین; Myofibrillar protein; Malondialdehyde; Protein oxidation; Gelation; FTIR;
Keywords: ژلاتین; Gelatin; Gelation; Milk proteins; Rheology; Texture; Microstructure;
Keywords: ژلاتین; Meso-structure; Proteins; Protein particles; Aggregation; Gelation; Heat stability; High protein foods; Encapsulation; Microparticles; Controlled release;
Keywords: ژلاتین; Whey proteins; Protein particles; Heat stability; Gelation; Protein drinks; Viscosity; High protein foods
Keywords: ژلاتین; Gelation; Viscosity change; Density-dependent; Numerical modeling; Laboratory experiment; OpenGeoSys
Keywords: ژلاتین; Structured material; Fractal; Gelation; Gel; Polymer;
Keywords: ژلاتین; Silica aerogel; Bamboo leaf; Gelation; Water glass; Silylation;
Keywords: ژلاتین; Epoxy; Tertiary amine; Gelation; Network structure
Keywords: ژلاتین; Thermosets; Gelation; Network build-up; Structure;
Keywords: ژلاتین; Biomaterial; Polysaccharide; Porous; Hydrogel; Gelation; Gelation kinetics;
Keywords: ژلاتین; Cryogels; Polysaccharides; Gelation; Natural polymers; Biomaterials;
Keywords: ژلاتین; Diffusing wave spectroscopy; Rheology; Backscattering; On line measurements; Colloids; Gelation;
Keywords: ژلاتین; Gelation; DLS; Ionic liquid;
Keywords: ژلاتین; Egg whites; Whole eggs; Dielectric properties; Gelation; Gel strength; Water holding capacity;
Keywords: ژلاتین; Insect protein; Protein extraction; Protein characterisation; Foaming; Gelation;
Keywords: ژلاتین; Surimi; Gelation; Endothermic transitions; Ingredient interactions; Dietary fibre; Salt substitute; Fish oil; Algal oil; Flaxseed oil; Omega-3 fatty acids; Functional food; Nutraceutical food; Food product development;
Keywords: ژلاتین; Dextran; Rheology; Acidified milk; Gelation; Syneresis;
Keywords: ژلاتین; Dextran; Gelation; Rheometry;
Keywords: ژلاتین; Protein-stabilized emulsion gels; Soy protein isolate (SPI); Transglutaminase; Gelation; Shearing;