Keywords: G "; Carbohydrate-based fat mimetics; Experimental design; Optimization; Response surface methodology; Adj. R2; adjusted determination coefficient; ANOVA; analysis of variance; b0; constant value in the polynomial model; b1; linear coefficient for shortening r
مقالات ISI G " (ترجمه نشده)
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Keywords: G "; HA; hyaluronic acid; Tregs; regulatory T cells; T1DM; type 1 diabetes mellitus; IBD; inflammatory bowel disease; RA; rheumatoid arthritis; MHC; major histocompatibility complex; HLA; human leukocytes antigens; TLRs; toll-loke receptors; PRRs; pattern reco
Keywords: G "; Ex-SW; extraordinarily soft wheat; MHW; medium-hard wheat; HW; hard wheat; GHI; grain hardness index; SV; sedimentation value; Ex-PP; extractable polymeric protein; Ex-MP; extractable monomeric protein; UnEx-PP; unextractable polymeric Protein; UnEx-MP; u
Keywords: G "; 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: G "; Beta-sheet; Co-protein; Gluten-free; Zein; CLSM; confocal laser scanning microscopy; Gâ²; shear storage modulus; Gâ³; shear loss modulus; HMW-GS; high molecular weight-glutenin subunits; SEM; scanning electron microscopy; SAOS; small amplitude oscillato
Keywords: G "; AUC; area under curve; C6; coumarin 6; CLSM; confocal laser scanning microscope; Cmax; the peak concentration; EDAC; 1-(3-dimethylaminopropyl)-3-ethylcarbodiimide hydrochloride; FK506; tacrolimus; Gâ²; elastic modulus; Gâ³; viscous modulus; HA; hyaluron
Keywords: G "; Sorghum brans; Glucoarabinoxylans; Phenolics; Gelling capacity; AP; apigeninidin; AP-5-GLC; apigeninidin-5-glucoside; A/X; Arabinose/xylose ratio; AX; arabinoxylans; AAPH; 2,2â² azobis(2-amidinopropane) dihydrochloride; T-GAX; high tannin glucoarabinoxyl
Keywords: G "; Pullulan; Sodium alginate; Film formation; Rheological; Generalized Maxwell model; HPSEC-MALLS-RI; high-performance size exclusion chromatography system equipped with multi-laser scattering and refractive index detectors; DSS; 4, 4-dimethyl-4-silapentane-
Keywords: G "; AD5; adenovirus; AFM; atomic force microscopy; D°; absolute diffusion; Deff; Effective Diffusion Coefficient; ãDeffã; ensemble effective diffusion coefficient; DF; diffusivity factor; Gâ²; storage modulus; Gâ³; loss modulus; GIT; gastrointestinal t
Keywords: G "; Dough formation; Frozen storage; Gluten proteins; Physicochemical alterations; AA; amino acids; CD; central domain; CLSM; confocal laser scanning microscopy; DSC; differential scanning calorimetry; FTIR; Fourier transform infrared spectroscopy; GMP; glute
Keywords: G "; HI; hardness index; TGW; thousand grain weight; YPC; yellow pigment content; Ex-PP; extractable polymeric protein; Ex-MP; extractable monomeric protein; UnEx-PP; unextractable polymeric protein; UnEx-MP; unextractable monomeric protein; SRC; solvent reten
Keywords: G "; CF; coarse fraction; MF; middle fraction; FF; fine fractions; JCF; jet mill coarse fraction; WHC; Water Holding Capacity (gH2O/g flour); OHC; Oil Holding Capacity (g oil/ g flour); SP; swelling power (g/g d.m.); SS; soluble solids (g/g d.m.); Gâ²; Storag
Keywords: G "; CLSM; confocal laser scanning microscopy; CPI; canola protein isolate; G*; complex modulus; Gâ²; storage modulus; Gâ³; loss modulus; IEP; isoelectric point; NaCl; sodium chloride; NaOH; sodium hydroxide; Canola; Osborne; Gelling; Proteins; Rheology; Tex
Keywords: G "; dex-HEMA; dextran-hydroxyethylmethacrylate carbonate derivative; DMAEMA; dimethylaminoethylmethacrylate; ECM; extracellular matrix; Gâ²; elastic modulus; Gâ³; viscous modulus; GMPs; gelatin microparticles; LCST; lower critical solubility temperature; MA
Keywords: G "; 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
Experimental study of quercetin microencapsulation using water-in-oil-in-water (W1/O/W2) double emulsion
Keywords: G "; A; Adhesivity (N·mm); Ea; Activation energy (Kj/mol); EW; Extrusion work (N·mm); Fmax; Extrusion force (N); Gâ²; Elastic or storage modulus (Pa); Gâ³; Viscous or loss modulus (Pa); k; Rate constant of quercetin release (daysâ1); kâ; Rate constant
Impact of oil and inulin content on the stability and rheological properties of mayonnaise-like emulsions processed by rotor-stator homogenisation or high pressure homogenisation (HPH)
Keywords: G "; High pressure homogenisation; Reduced-fat emulsion; Inulin; Oil content; ANOVA; one-way analysis of variance; BS; backscattering; Cmin; minimum critical concentration; Cp; specific heat capacity; d (0.5); average particle size; DP; degree of polymerisatio
Effects of recombinant carrot antifreeze protein from Pichia pastoris GS115 on the physicochemical properties of hydrated gluten during freeze-thawed cycles
Keywords: G "; Recombinant carrot antifreeze protein; Gluten; Freeze-thawed cycles; Physicochemical properties; rCaAFP; recombinant carrot antifreeze protein; GMP; glutenin macropolymer; AFPs; antifreeze proteins; TH; thermal hysteresis; IRI; ice recrystallization inhib
Test methodMethod to characterize the damping behavior of thin passively constrained layer laminates using dynamic mechanical analysis (DMA) in shear mode
Keywords: G "; Viscoelastic damping; Passively constrained layer damping; Dynamic mechanical analysis; Thin films; Adhesion; CLD; constrained layer damping; δ; phase angle; DMA; dynamic mechanical anlysis; G*; complex shear modulus; Gâ²; storage shear modulus; Gâ³; l
In vitro and in vivo ocular safety and eye surface permanence determination by direct and Magnetic Resonance Imaging of ion-sensitive hydrogels based on gellan gum and kappa-carrageenan
Keywords: G "; Alginate (CID 6850754); Kappa-carrageenan (CID 11966249); Gellan-gum (CAS Number 71010-52-1); GG; deacylated gellan gum; KC; kappa-carrageenan; AL; alginate; RTCA; xCELLigence Real-Time Cell Analyzer System; CI; cell index; NCI; normalized cell index; HET
Nanospheres of alginate prepared through w/o emulsification and internal gelation with nanoparticles of CaCO3
Keywords: G "; Nanospheres; Encapsulation; Alginate; Calcium carbonate; Water-in-oil emulsions; Internal gelation; Cryo-SEM; Cryo Scanning Electron Microscope; Gâ²; storage modules; Gâ³; loss modules; GDL; glucono delta-lactone; PGPR; Polyglycerol polyricinoleate; t0;
Wheat dough rheology at low water contents and the influence of xylanases
Keywords: G "; AX; arabinoxylan; WE-AX; water-extractable arabinoxylan; WU-AX; water-unextractable arabinoxylan; BU; Brabender Units; Jc,max; maximum creep compliance; Jel; relative elastic part; Gâ²; elastic modulus; Gâ³; viscous modulus; tan δ; loss factor; Rheolog
Rheological properties of gels obtained from gluten-free raw materials during a short term aging
Keywords: G "; Corn; Rice; Gel; Rheology; Bran; Starch retrogradation; ANOVA; analysis of variance; BD; breakdown; BU; Brabender unit; CS; corn starch; DS; damaged starch; EI; elastic index; F1; maximum force; F2; force at the end of the relaxation period; FV; final vis
Self-association of novel mixed 3-mono-O-alkyl cellulose: Effect of the hydrophobic moieties ratio
Keywords: G "; PR; 3-O-ethyl-propyl cellulose ethers; DS; degree of substitution; DSEt; DS of ethyl groups; DSPr; DS of propyl groups; DSC; differential scanning calorimetry; Gâ²; elastic modulus; Gâ³; loss modulus; Hydrophobic biopolymer; Functionalization of polysac
About the use of different sweeteners in baked goods. Influence on the mechanical and rheological properties of the doughs
Keywords: G "; Sweetener; Rheology; Dough; Texture; ANOVA; analysis of variance; BU; Brabender Unit; CTD; croissant-type doughs; FR-D; croissant-type dough containing fructose; Gâ²; elastic modulus; Gâ³; viscous modulus; G*; complex modulus; η*; complex viscosity; LS
Effects of Exopolysaccharide-Producing Cultures on the Viscoelastic Properties of Reduced-Fat Cheddar Cheese*
Keywords: G "; reduced-fat cheese; Cheddar; exopolysac-charide; viscoelastic properties; %Crp; percentage creep recovery; EPS; exopolysaccharide; FFC; full-fat control cheese; Gâ²; elastic modulus; Gâ³; viscous modulus; G*; complex modulus; MNFS; moisture in nonfat su
Rheological behaviour of β-glucan preparations from oat products
Keywords: G "; AU; β-glucan preparation isolated from autoclaved oat meal; BR; β-glucan preparation isolated from oat bran; CA; Casson model; DF; dietary fibre; EX; β-glucan preparation isolated from extruded oat meal; Gâ²; storage modulus; Gâ³; loss modulus; HB; H