Keywords: ثبات حرارت; Phycocyanin; β-pectin; Heat stability; Proteolytic stability; Blue colorant; Natural;
مقالات ISI ثبات حرارت (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.
Keywords: ثبات حرارت; Betaine; Formation brine; Heat stability; Surface properties; Enhanced oil recovery;
Keywords: ثبات حرارت; Wine composition; Fining; Chitosan; Chitinases; TL-proteins; Heat stability; Aroma;
Keywords: ثبات حرارت; microfiltration; heat stability; milk protein;
Keywords: ثبات حرارت; Heat stability; Molding suitability; Sensory; Polyglycerol polyricinoleate; Cocoa butter substitute;
Effect of hydrogen peroxide on improving the heat stability of whey protein isolate solutions
Keywords: ثبات حرارت; Whey protein; Heat stability; Hydrogen peroxide; β-Lactoglobulin; Gelation;
Keywords: ثبات حرارت; Milk protein concentrate; Casein; Calcium depletion; Heat stability; Non-sedimentable protein; Serum composition;
Keywords: ثبات حرارت; skim milk powder; chelators; solubility; turbidity; heat stability;
Keywords: ثبات حرارت; Protein beverage; Glucose polymer; Heat stability; Viscosity; Sedimentation;
Keywords: ثبات حرارت; Oil-in-water emulsion; Whey protein; Whey protein aggregates; Casein; Heat stability;
Keywords: ثبات حرارت; Micellar casein; Globular protein; Flocculation; Heat stability; Emulsion stability; Flow behavior
Keywords: ثبات حرارت; Emulsion; Conjugation; Heat stability; Whey protein; Infant formula; CLSM
Keywords: ثبات حرارت; Ultrafiltration; Infant formula; Mineral profile; Physicochemical properties; Heat stability
Keywords: ثبات حرارت; Heat stability; UHT; Sterilisation; Season; Milk
Keywords: ثبات حرارت; Whey protein isolate; Maillard reaction; High temperature-short time glycation; Heat stability; Color; 5-Hydroxymethyl-2-furaldehyde;
Keywords: ثبات حرارت; Whey protein; Emulsion; Microparticulation; Heat stability
Keywords: ثبات حرارت; Protein particles; Sodium caseinate; Gelatin; Two-step emulsification; pH stability; Heat stability;
Keywords: ثبات حرارت; milk protein concentrate; partial acidification; physical properties; solubility; heat stability;
Keywords: ثبات حرارت; Whey proteins; Protein particles; Heat stability; Gelation; Protein drinks; Viscosity; High protein foods
Keywords: ثبات حرارت; Meso-structure; Proteins; Protein particles; Aggregation; Gelation; Heat stability; High protein foods; Encapsulation; Microparticles; Controlled release;
Keywords: ثبات حرارت; Milk protein concentrate; Sugar; Emulsion; Droplet formation; Heat stability
Keywords: ثبات حرارت; Dihydrolipoic acid; Sulphydryl reagents; Aggregation; β-Lactoglobulin; Heat stability; Whey protein isolate; α-Lactalbumin;
Keywords: ثبات حرارت; Ultrasound; Microfiltration; Dairy processing; Proteins; Casein; Whey; Gelation; Heat stability;
Improved heat stability of whey protein isolate stabilized emulsions via dry heat treatment of WPI and low methoxyl pectin: Effect of pectin concentration, pH, and ionic strength
Keywords: ثبات حرارت; Whey protein isolate; Low methoxyl pectin; Dry heat treatment; Heat stability; Emulsion; Conjugate;
Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems
Keywords: ثبات حرارت; Infant milk formula; Whey protein; Humanisation; Heat stability; Processing;
Study on glyco-modification of endostatin-derived synthetic peptide endostatin2 (ES2) by soluble chitooligosaccharide
Keywords: ثبات حرارت; Glyco-modification; Chitooligosaccharide; Endostatin-derived peptide; Anti-angiogenic activities; Heat stability
Improved heat stability of protein solutions and O/W emulsions upon dry heat treatment of whey protein isolate in the presence of low-methoxyl pectin
Keywords: ثبات حرارت; Whey protein isolate; Low methoxyl pectin; Dry heat treatment; Conjugate; Heat stability; Emulsion;
The improved thermal stability of anthocyanins at pH 5.0 by gum arabic
Keywords: ثبات حرارت; Anthocyanins; Gum arabic; Complex formation; Hydrophobic attraction; Heat stability;
Enhancing the heat stability and kinetic parameters of the maize endosperm ADP-glucose pyrophosphorylase using iterative saturation mutagenesis
Keywords: ثبات حرارت; ADP-glucose pyrophosphorylase; Heat stability; Iterative saturation mutagenesis; Starch biosynthesis; Grain yield
Evaluations of the mutagenicity of a pigment extract from bulb culture of Hippeastrum reticulatum
Keywords: ثبات حرارت; ADI; acceptable daily intake; AF2; 2-2(2-furyl)-3-(5-nitro-2-furyl) acrylamide; BAP; 6-benzylaminopurine; BP5; benzo(a)pyrene; CB; chromosome break; DEL; deletion; DBMA; dimethylbenz(a)anthracine; DMFA; dimethylformamide; FDA; food and drug administration
Thermal stability of 3-deoxyanthocyanidin pigments
Keywords: ثبات حرارت; 3-Deoxyanthocyanidins; Heat stability; Natural colour; Anthocyanins;
Enhanced heat stability and kinetic parameters of maize endosperm ADPglucose pyrophosphorylase by alteration of phylogenetically identified amino acids
Keywords: ثبات حرارت; ADP-glucose pyrophosphorylase; Phylogenetic analysis; Heat stability; Allosteric effects; Phosphate inhibition; Zea mays;
Characterization of the GPI-anchored lipid transfer proteins in the moss Physcomitrella patens
Keywords: ثبات حرارت; LTP; Cuticle; Moss; Lipids; Heat stability; Circular dichroism; Cutin;
Melt stereocomplexation from poly(l-lactic acid) and poly(d-lactic acid) with different optical purity
Keywords: ثبات حرارت; Poly(lactic acid); Melt stereocomplexation; Optical purity; Heat stability;
Effects of salt ions and heating on the behaviour of whey protein particle dispersions
Keywords: ثبات حرارت; Colloidal stability; Critical coagulation concentration; Dextran; Gum Arabic; Heat stability; Multivalent ions;
Structure and stability of pristine and Bi and/or Sb decorated titanate nanotubes
Keywords: ثبات حرارت; Titanate nanotubes; Heat stability; Bismuth; Antimony; Phase transformation
Transfructosylation reaction in cured tobacco leaf (Nicotiana tabacum)
Keywords: ثبات حرارت; Cured tobacco; Invertase; Remaining activity; Heat stability; Transfructosylation
Concentrated whey protein particle dispersions: Heat stability and rheological properties
Keywords: ثبات حرارت; Whey proteins; protein particles; shear-thickening; gum arabic; viscosity; swelling; heat stability
Thermal aggregation properties of whey protein glycated with various saccharides
Keywords: ثبات حرارت; Whey protein; Glycation; Saccharide structure; Heat stability; Nanostructure; Steric interactions
Partial purification and characterization of polyphenoloxidase from durum wheat (Triticum durum L.)
Keywords: ثبات حرارت; Durum wheat (Triticum durum cv Cakmak); Polyphenoloxidase; Heat stability; InhibitionDEAE, Diethyaminoethyl cellulose; D-value, Time (min) required at a certain temperature to inactivate 90% of the enzyme (the decimal reduction time); Ea, Activation energ
Fluoro-containing poly(amide-imide)s with sterically hindered pendants: Synthesis and characterization
Keywords: ثبات حرارت; Fluoropolymer; Trifluoromethyl group; Optical behavior; Heat stability; Organo-solubility
Heat stability of allyl isothiocyanate and phenyl isothiocyanate complexed with randomly methylated β-cyclodextrin
Keywords: ثبات حرارت; Heat stability; Thermal analysis; Randomly methylated β-cyclodextrin; Isothiocyanates; Paraffin;
Heat stability of milk supplemented with calcium chloride
Keywords: ثبات حرارت; pH; ionic calcium; heat stability;
Encapsulation of eugenol using Maillard-type conjugates to form transparent and heat stable nanoscale dispersions
Keywords: ثبات حرارت; Eugenol; Whey protein isolate; Conjugates; Emulsion evaporation; Nanoscale delivery system; Heat stability;
Flexible, low-colored and transparent thin films prepared from new thermo-stable and organo-soluble poly(amide-imide)s
Keywords: ثبات حرارت; Poly(amide-imide)s; Film transparency; Heat stability; Solubility; Gel-permeation chromatography;
Processing stability of cross-linked starches in acid sauce applications and identification of some of the molecular factors involved
Keywords: ثبات حرارت; Starch; Cross-linked; Sauce; Processing; Heat stability; Shear stability
The characteristics of chemical and heat stability properties of chromium–vanadium–aluminum co-doped zinc oxide films for dye-sensitized solar cells
Keywords: ثبات حرارت; AZO:Cr:V; Doped zinc oxide; Chemical stability; Heat stability; Dye-sensitized solar cells; Front contact
Influencing emulsifying properties of egg yolk by enzymatic modification by phospholipase D from Streptomyces chromofuscus: Part 1: Technological properties of incubated egg yolk
Keywords: ثبات حرارت; Egg yolk; Phospholipase D; Emulsion; Heat stability; Viscosity
Ultrasonic processing of dairy systems in large scale reactors
Keywords: ثبات حرارت; Ultrasound; Dairy ingredients; Viscosity; Particle size; Whey proteins; Heat stability
Phosphorylation of ovalbumin by dry-heating in the presence of pyrophosphate: Effect of carbohydrate chain on the phosphorylation level and heat stability
Keywords: ثبات حرارت; Ovalbumin; Phosphorylation; Carbohydrate chain; Dry-heating; Structure; Heat stability