Keywords: خواص ژلینگ; Gelatin; Alginate; Interpenetrating polymer network; Gelling properties; Bile acid binding;
مقالات ISI خواص ژلینگ (ترجمه نشده)
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Keywords: خواص ژلینگ; Arabinoxylans; Gelling properties; Gluten-free; Rye bran; AX; arabinoxylan; CEAX; calcium hydroxide-extracted arabinoxylan; FA; ferulic acid; FC; final consistency; FV; final viscosity; GF; gluten-free; GO; glucose oxidase; Mw; molecular weight; PC; peak
Keywords: خواص ژلینگ; Gelling properties; Foaming properties; Duplex algorithm; PLS-DA; Variable selection; EWP; egg white powder; FT; Fourier transform; IR; infrared; MIR; mid infrared; MSC; multiplicative scatter correction; NIR; near infrared; PLS; partial least squares reg
Keywords: خواص ژلینگ; Gelatin; Soluble dietary fiber; Interpenetrating polymer network; Gelling properties; Bile acid binding;
Keywords: خواص ژلینگ; Transglutaminase; Gelling properties; Functional foods; High pressure; Ultrasound; Microwave; Ultraviolet; Protein-based food products; Combined methods;
Keywords: خواص ژلینگ; Superfine grinding; Structure; Rheological; Gelling properties
Keywords: خواص ژلینگ; Porcine blood plasma; Pulsed electric fields; Microbial inactivation; Gelling properties
The effect of pH, sucrose, salt and hydrocolloid gums on the gelling properties and water holding capacity of egg white gel
Keywords: خواص ژلینگ; Egg white; Gelling properties; Water holding capacity; pH; Sugar/salt; Food gums;
The physicochemical parameters during dry heating strongly influence the gelling properties of whey proteins
Keywords: خواص ژلینگ; Dry-heating; Whey protein powder; pH; Water activity; Temperature of dry heating; Gelling properties
Comparative study of high intensity ultrasound effects on food proteins functionality
Keywords: خواص ژلینگ; Whey protein concentrate; Soy and egg white proteins; High intensity ultrasound; Viscosity; Dynamic rheology; Gelling properties;
The effect of heat processing on the functional properties of pectin contained in olive mill wastewater
Keywords: خواص ژلینگ; Olive mill wastewater; Heat processing; Pectin methyl esterase; Pectin solubilization; Gelling properties
Pectin quantity, composition and physicochemical behaviour as influenced by the purification process
Keywords: خواص ژلینگ; Agro-residues; Pectin extraction; Purification method; Molecular-weight distribution; Gelling properties
Microstructure and rheological properties of psyllium polysaccharide gel
Keywords: خواص ژلینگ; Psyllium polysaccharide gel; Ca2+; Microstructure; Gelling properties; Cryo-SEM; TEM following freeze-substitution; Oscillation test;
Cold storage of porcine plasma treated with microbial transglutaminase under high pressure. Effects on its heat-induced gel properties
Keywords: خواص ژلینگ; Porcine plasma; MTGase; HP; Setting time; Gelling properties
Simultaneous application of microbial transglutaminase and high hydrostatic pressure to improve heat induced gelation of pork plasma
Keywords: خواص ژلینگ; Porcine plasma; MTGase; HHP; Gelling properties; Acidic conditions
Effect of lipoxygenase activity in defatted soybean flour on the gelling properties of soybean protein isolate
Keywords: خواص ژلینگ; Lipoxygenase; Defatted soybean flour; Soy protein isolate; Gelling properties; AggregatesLOX, lipoxygenase; DSF, defatted soybean flour; SPI, soy protein isolate; SEM, scanning electron microscopy; RFI, relative fluorescence intensity
Impact of stabilization treatments of the green seaweed Ulvarotundata (Chlorophyta) on the extraction yield, the physico-chemical and rheological properties of ulvan
Keywords: خواص ژلینگ; Ulvan; Ulva rotundata; Sabilization treatments; Pysico-chemical characteristics; Gelling properties; Storage; Extraction
Structure–functionality relationships of porcine plasma proteins probed by FTIR spectroscopy and texture analysis
Keywords: خواص ژلینگ; Porcine plasma proteins; pH; Aggregation; FTIR spectroscopy; Gelling properties
Combined treatment of porcine plasma with microbial transglutaminase and cysteine: Effects on the heat-induced gel properties
Keywords: خواص ژلینگ; Porcine plasma; Gelling properties; MTGase; Cysteine; Acidic conditions