Keywords: ژلاتین; Protein-stabilized emulsion gels; Soy protein isolate (SPI); Transglutaminase; Gelation; Shearing;
مقالات ISI ژلاتین (ترجمه نشده)
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Keywords: ژلاتین; Protein isolate; Phosphorylation; Divalent cation; Salt bridge; Gelation;
Keywords: ژلاتین; Cold cure; Epoxy; Gelation; Hybrid; Microvoiding; Vitrification;
Keywords: ژلاتین; BSA; bovine serum albumin; CCP; colloidal calcium phosphate; DS; dextran sulphate; Gâ²; elastic modulus (Pa); Gâ³; viscous modulus (Pa); HMP; high methoxy pectin; HPLC; high performance liquid chromatography; HPP; high pressure processing; LMP; low meth
Keywords: ژلاتین; Punica granatum L.; Rheology; Pectin; Fibrous material; Particle size; Gelation
Keywords: ژلاتین; Starch; Amylose; Amylopectin; Milk; Casein; Whey protein; Rheology; Viscoelasticity; Gelation
Keywords: ژلاتین; Statistical thermodynamics; Kirkwood-Buff theory; Hydration; Cosolvents; Gelation; TofuKB, Kirkwood-Buff
Keywords: ژلاتین; Alginate; In situ; Gelation; Rheology; Gel; Degradation
Keywords: ژلاتین; High intensity ultrasound; Structure; Emulsifying activity; Foaming ability; Gelation; Ovalbumin
Keywords: ژلاتین; Ultrasound; Microfiltration; Dairy processing; Proteins; Casein; Whey; Gelation; Heat stability;
Gelation of κ-carrageenan/Konjac glucommanan compound gel: Effect of cyclodextrins
Keywords: ژلاتین; Konjac glucommanan; κ-Carrageenan; Gelation; Cyclodextrins; Physical properties;
Effects of sucrose addition on the rheology and microstructure of κ-carrageenan gel
Keywords: ژلاتین; Thermoreversibility; Gelation; Network strength; Small-angle X-ray scattering; Polysaccharide; Texture;
Affirmation of the effect of pH on shake-gel and shear thickening of a mixed suspension of polyethylene oxide and silica nanoparticles
Keywords: ژلاتین; Gelation; Relaxation; Shear thickening; Bridging network; Interparticle repulsion;
Effects of polyols on gelation kinetics, gel hardness, and drying properties of alginates subjected to internal gelation
Keywords: ژلاتین; Alginate; Polyols; Viscosity; Gelation; Glass transition;
Cylindrical Couette flow of Laponite dispersions
Keywords: ژلاتین; Laponite; Gelation; Light scattering; Rheology; Taylor-Couette flow;
On the rheology of mixed systems of hydrophobically modified polyacrylate microgels and surfactants: Role of the surfactant architecture
Keywords: ژلاتین; Crosslinked polymer; Poly(acrylic acid) derivative; Gelation; Surfactant binding; Polymer/surfactant association; Hydrophobic association;
Destabilization of UHT milk by protease AprX from Pseudomonas fluorescens and plasmin
Keywords: ژلاتین; UHT milk; AprX; Plasmin; Gelation; Destabilization; Hydrolysis; Shelf life;
Thermal stability and gel quality of myofibrillar protein as affected by soy protein isolates subjected to an acidic pH and mild heating
Keywords: ژلاتین; Myofibrillar protein; Soy protein isolate; Gelation; Thermal properties; Molecular forces;
Influence of gelation on ice recrystallization inhibition activity of κ-carrageenan in sucrose solution
Keywords: ژلاتین; Aggregation; Gelation; Ion; κ-carrageenan; Ice recrystallization inhibition activity; Rheology;
A comparison of the self-assembly behaviour of sodium N-lauroyl sarcosinate and sodium N-lauroyl glycinate surfactants in aqueous and aqueo-organic media
Keywords: ژلاتین; Sodium lauroyl sarcosinate; Sodium lauroyl glycinate; Surface activity; Gelation; Fluorescence; Calorimetry; Microscopy;
Molar mass influence on pectin-Ca2+ adsorption capacity, interaction energy and associated functionality: Gel microstructure and stiffness
Keywords: ژلاتین; Low methylesterified citrus pectin; Polygalacturonic acid; Molar mass; Ca2+-adsorption; Microstructure; Gelation;
Dispersion and gelation behavior of alumina suspensions with Isobam
Keywords: ژلاتین; Colloidal forming; Isobam; Alumina suspension; Gelation;
Influence of hydrocarbon moieties of partially fluorinated N-benzoyl thiourea compounds on their gelation properties. A detailed rheological study of complex viscoelastic behavior of decanol/N-benzoyl thiourea mixtures
Keywords: ژلاتین; N-benzoyl thiourea derivatives; Organogels; Gelation; Rheology; Thixotropy;
Role of Sâ¦O non-bonded interaction in controlling supramolecular assemblies in a new series of 2-aminobenzothiazole based organic salts/ co-crystals
Keywords: ژلاتین; Crystal engineering; Sâ¦O interaction; Gelation; Hydrogen bonded network; 2-aminobenzothiazole salts;
Effects of partial substitution of NaCl on gel properties of fish myofibrillar protein during heating treatment mediated by microbial transglutaminase
Keywords: ژلاتین; Grass carp; Myofibrillar protein; Neutral salt; Microbial transglutaminase; Gelation;
Novel “gel demineralizing” method for protein recovery from fat rendering waste stream based on its gelling properties
Keywords: ژلاتین; Functional properties; Protein; Gelation; Demineralizing; Recovery; Waste-streams;
Physicochemical, textural, rheological and microstructural properties of protein isolate gels produced from European eel (Anguilla anguilla) by heat-induced gelation process
Keywords: ژلاتین; pH-shift process; Gelation; Protein isolate gel; Textural and rheological properties; Microstructure;
Microfiltration and ultra-high-pressure homogenization for extending the shelf-storage stability of UHT milk
Keywords: ژلاتین; Shelf-life; UHT milk; Gelation; Creaming; Proteolysis; Ultrastructure; Fat globule; Food waste;
Chemoenzyamtic synthesis and self-assembling gelation behavior of amylose-grafted poly(γ-glutamic acid)
Keywords: ژلاتین; Amylose; Chemoenzymatic; Enzymatic polymerization; Gelation; Graft copolymer; Poly(γ-glutamic acid);
Charge-assisted bond N+H mediates the gelation of amorphous lurasidone hydrochloride during dissolution
Keywords: ژلاتین; Lurasidone hydrochloride; Amorphous; Gelation; Charge-assisted bond;
Viscoelasticity enhancement induced by salts for highly concentrated oil-in-water (O/W) emulsions
Keywords: ژلاتین; Viscoelastic; Paraffin oil; Emulsion; Salt; Gelation;
Gelation and rheological properties of myofibrillar proteins influenced by the addition of soybean protein isolates subjected to an acidic pH treatment combined with a mild heating
Keywords: ژلاتین; Myofibrillar protein; Soy protein isolate; Gelation; Rheological properties; Microstructure;
Formation and characterization of supramolecular structures of β-lactoglobulin and lactoferrin proteins
Keywords: ژلاتین; Acidification; Calorimetry; Gelation; Heating; Molecular interaction; Self-assembly;
Influence of pH, pectin and Ca concentration on gelation properties of low-methoxyl pectin extracted from Cyclea barbata Miers
Keywords: ژلاتین; Green jelly leaf; Gelation; Low-methoxyl pectin; Acid; Calcium;
Understanding the interaction between wheat starch and Mesona chinensis polysaccharide
Keywords: ژلاتین; Anionic polysaccharide; Gelatinisation; Gelation; Granule swelling; Amylose leaching;
Heterogeneity in polymer networks formed by a single copolymerization reaction: I. Gelation and pre-gel structure
Keywords: ژلاتین; Networks; Gelation; Clusters; Dendrites; Percolation; Defects;
Influence of pH on viscoelastic properties of heat-induced gels obtained with a β-Lactoglobulin fraction isolated from bovine milk whey hydrolysates
Keywords: ژلاتین; Whey protein; Enzymatic hydrolysis; β-Lactoglobulin; Conformational changes; Gelation; Rheological properties;
Development of high-porosity resorcinol formaldehyde aerogels with enhanced mechanical properties through improved particle necking under CO2 supercritical conditions
Keywords: ژلاتین; Aerogel; Gelation; Heat transfer; Nanomaterials;
Polylactic acid organogel as versatile scaffolding technique
Keywords: ژلاتین; Poly(lactic) acid; PLA; Organogel; Nanofibrous; Gelation; Gel; Scaffold;
Aggregation and gelation of oat β-glucan in aqueous solution probed by NMR relaxometry
Keywords: ژلاتین; Oat β-glucan; Structure; Aggregation; Gelation; NMR; Transverse relaxation;
Rheological and sensory performance of a protein-based sweetener (MNEI), sucrose, and aspartame in yogurt
Keywords: ژلاتین; sugar replacement; sweet protein; gelation; flash profile;
Gelation of Na-alginate aqueous solution: A study of sodium ion dynamics via NMR relaxometry
Keywords: ژلاتین; Sodium alginate; Gelation; NMR relaxometry; Dynamics;
The interplay between gelation and phase separation in PAN/DMSO/H2O blends and the resulted critical gels
Keywords: ژلاتین; Rheology; Gelation; Phase separation; Critical gel;
Influence of RosA-protein adducts formation on myofibrillar protein gelation properties under oxidative stress
Keywords: ژلاتین; Myofibrillar protein; Rosmarinic acid; Adducts; Gelation; UPLC-Q-TOF;
The effect of adding NaCl on thermal aggregation and gelation of soy protein isolate
Keywords: ژلاتین; Soy; Protein; Aggregation; Gelation; Rheology; Structure;
Studies on binary mixtures of Pluronic P123 and twin tailed 1-Butyl-3-methyl-imidazolium Aerosol OT - Aggregation behavior and impact on Naproxen and Rifampicin partitioning
Keywords: ژلاتین; Micellization; Gelation; Solubilization; Naproxen; Rifampicin;
Gelation of cereal β-glucan at low concentrations
Keywords: ژلاتین; β-Glucan; Gelation; Oxidation; Dissolution temperature;
Monitoring the gelation and effective chemical shrinkage of composite curing process with a novel FBG approach
Keywords: ژلاتین; Composites; Cure monitoring; Gelation; FBG sensor; Chemical shrinkage;
The effect of the pH on thermal aggregation and gelation of soy proteins
Keywords: ژلاتین; Aggregation; Gelation; Rheology; Light scattering; Concentration; pH;
Dynamic behavior of hybrid poly(acrylic acid) gel prepared by γ-ray irradiated imogolite
Keywords: ژلاتین; Dynamic light scattering; Gelation; Imogolite; Nanocomposite hydrogel; γ-ray radiation;