Keywords: ژلینگ ناشی از گرما; Heat-induced gelation; Onsen egg; Visible and near infrared spectroscopy; Wavelength selection; Yolk viscosity;
مقالات ISI ژلینگ ناشی از گرما (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.
Changes of structural and physical properties of semi-gel from Alaska pollock surimi during 4â¯Â°C storage
Keywords: ژلینگ ناشی از گرما; Surimi gels; Cold semi-gelation; Heat-induced gelation; Gelation differences;
Physicochemical and functional properties of 11S globulin from chan (Hyptis suaveolens L. poit) seeds
Keywords: ژلینگ ناشی از گرما; 11S globulin; Functional properties; Heat-induced gelation; Thermodynamic properties;
High pressure effects on heat-induced gelation of threadfin bream (Nemipterus spp.) surimi
Keywords: ژلینگ ناشی از گرما; High pressure; Setting; Heat-induced gelation; Threadfin bream; Surimi
Heat-induced formation of myosin oligomer-soluble filament complex in high-salt solution
Keywords: ژلینگ ناشی از گرما; Myosin; Dynamic light scattering; Filament formation; Thermal aggregation; Heat-induced gelation;
Transglutaminase and high pressure effects on heat-induced gelation of Alaska pollock (Theragra chalcogramma) surimi
Keywords: ژلینگ ناشی از گرما; High pressure; Transglutaminase; Setting; Heat-induced gelation; Alaska pollock; Surimi;
Effect of pH on heat-induced gelation of duck blood plasma protein
Keywords: ژلینگ ناشی از گرما; Duck blood plasma protein; Heat-induced gelation; Rheology; Water-holding capacity; Texture; Nuclear magnetic resonance;
Heat-induced gelation of myosin in a low ionic strength solution containing L-histidine
Keywords: ژلینگ ناشی از گرما; Myosin; l-histidine; Heat-induced gelation; Binding properties;
Effect of peanut protein isolate on functional properties of chicken salt-soluble proteins from breast and thigh muscles during heat-induced gelation
Keywords: ژلینگ ناشی از گرما; Peanut protein isolate; Salt-soluble proteins; Functional properties; Heat-induced gelation
Raman spectroscopic study of heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristic
Keywords: ژلینگ ناشی از گرما; Raman spectroscopy; Textural properties; Heat-induced gelation; Principal component analysis (PCA)
Raman spectroscopic study of the effects of microbial transglutaminase on heat-induced gelation of pork myofibrillar proteins and its relationship with textural characteristics
Keywords: ژلینگ ناشی از گرما; Raman spectroscopy; Textural properties; Microbial transglutaminase; Heat-induced gelation; Principal component analysis (PCA);
Studies on plasma protein interactions in heat-induced gels by differential scanning calorimetry and FT-Raman spectroscopy
Keywords: ژلینگ ناشی از گرما; FT-Raman spectroscopy; Differential scanning calorimetry; Heat-induced gelation; Albumin; Globulins; Fibrinogen; Serum; Plasma proteins; Protein interactions
Heat-induced gelation of porcine blood plasma proteins as affected by pH
Keywords: ژلینگ ناشی از گرما; Porcine blood plasma proteins; Serum; Albumin; Globulins; Fibrinogen; Heat-induced gelation; Rheology; Texture
Influence of muscle type on rheological properties of porcine myofibrillar protein during heat-induced gelation
Keywords: ژلینگ ناشی از گرما; Heat-induced gelation; Myofibrillar protein; Muscle type; pH; Rheology; Water-holding capacity
Influence of pH on rheological properties of porcine myofibrillar protein during heat induced gelation
Keywords: ژلینگ ناشی از گرما; Heat-induced gelation; Myofibrillar protein; pH; Rheology; Water-holding capacity;