Keywords: شربت گلوکز; Omega-3; Lipid oxidation; Electrospraying; Nano-microencapsulation; Dextran; Glucose syrup;
مقالات ISI شربت گلوکز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: شربت گلوکز; Whey protein; Glucose syrup; Linoleic acid; Glass transition region; Effective diffusion coefficient;
Keywords: شربت گلوکز; High-methoxy pectin; Glucose syrup; Oleic acid; Glass transition; Diffusion coefficient;
Keywords: شربت گلوکز; Sucrose; Glucose syrup; Invert sugar; Electrostatic complexes; Rheology; EW; egg white protein; ANOVA; analysis of variance; CCRD; central composite rotatable design; Gâ²; storage modulus; Gâ³; loss modulus; δ; phase angle; R2; percentage of variance e
Keywords: شربت گلوکز; Bovine serum albumin; Glucose syrup; Rheology; Calorimetry; Glass transition
Keywords: شربت گلوکز; Whey protein isolate; Glucose syrup; Thermal stability; Glass transition temperature;
Controlled release of thiamin in a glassy κ-carrageenan/glucose syrup matrix
Keywords: شربت گلوکز; κ-Carrageenan; Glucose syrup; Thiamin; Glass transition temperature; Diffusion kinetics;
Analysis on the effectiveness of co-solute on the network integrity of high methoxy pectin
Keywords: شربت گلوکز; Pectin; Polydextrose; Glucose syrup; Glass transition; Thermomechanical analysis;
Thermomechanical study of the phase behaviour of agarose/gelatin mixtures in the presence of glucose syrup as co-solute
Keywords: شربت گلوکز; Agarose; Gelatin; Glucose syrup; Rheology; Calorimetry; Microscopy
Rheology and density of glucose syrup and honey: Determining their suitability for usage in analogue and fluid dynamic models of geological processes
Keywords: شربت گلوکز; Rheology; Glucose syrup; Honey; Corn syrup; Viscosity; Density; Coefficient of thermal volumetric expansion; Arrhenius function; Temperature; Analogue model; Fluid dynamics
Determination of gluten in glucose syrups
Keywords: شربت گلوکز; Glucose syrup; Celiac disease; Gluten determination; Sandwich and competitive ELISA method; MALDI-TOF MS; Gluten-free foods; Food analysis; Food composition
Evolution of the slab bending radius and the bending dissipation in three-dimensional subduction models with a variable slab to upper mantle viscosity ratio
Keywords: شربت گلوکز; Subduction; slab; bending radius; bending force; bending dissipation; potential energy; upper mantle viscosity; glucose syrup; silicone; viscosity; density; coefficient of volumetric thermal expansion
Densities, viscosities and water activities of ternary NaCl-glucose syrup-water systems from 283.1 to 298.1 K
Keywords: شربت گلوکز; Concentrated solutions; Sodium chloride; Glucose syrup; Density; Viscosity; Water activity;