Keywords: نشاسته آمیلوز بالا; High amylose starch; Anionic polyurethane; Packaging films; Hydrogen bonding; Hydrophobicity; Strength; Flexibility;
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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: نشاسته آمیلوز بالا; Gelatin; High amylose starch; Edible film;
Keywords: نشاسته آمیلوز بالا; High amylose starch; Polyurethane; Polyethylene glycol-isocyanate; Packaging films; Hydrophobicity; Flexibility;
Keywords: نشاسته آمیلوز بالا; Alpha-lipoic acid; High amylose starch; Octenylsuccinylated starch; Nano-dispersion; V-complex
Keywords: نشاسته آمیلوز بالا; Ferulic acid; Lipophilization; Octadecyl ferulate; Amylose inclusion complex; Steam jet cooking; High amylose starch
Keywords: نشاسته آمیلوز بالا; High amylose starch; Pectin; Cross-linking; Swelling; Drug delivery mechanism
Keywords: نشاسته آمیلوز بالا; Pectin; High amylose starch; Polymer blends; Rheology; Thermal analysis; X-ray diffraction;
Keywords: نشاسته آمیلوز بالا; High amylose starch; Natural waxes; Tween-80; Films; Hydrophobicity; Water vapour permeability; Moisture diffusion coefficient; Surface roughness;
Effect of drying method and hydrothermal treatment of pregelatinized Hylon VII starch on resistant starch content
Keywords: نشاسته آمیلوز بالا; High amylose starch; Freeze-drying; Oven-drying; Hydrothermal treatment; Digestibility;
Effects of dextrinization and octenylsuccinylation of high amylose starch on complex formation with Ï-3 fatty acids (EPA/DHA)
Keywords: نشاسته آمیلوز بالا; Dextrin; DHA; EPA; High amylose starch; Octenylsuccinylation; V-complex;
Starch-polyurethane films synthesized using polyethylene glycol-isocyanate (PEG-iso): Effects of molecular weight, crystallinity, and composition of PEG-iso on physiochemical characteristics and hydrophobicity of the films
Keywords: نشاسته آمیلوز بالا; High amylose starch; Polyurethane; Packaging films; Hydrophobicity; Hydrogen bonding; Strength and flexibility;
Flavor release by enzymatic hydrolysis of starch samples containing vanillin-amylose inclusion complexes
Keywords: نشاسته آمیلوز بالا; Encapsulation-release; Vanillin; High amylose starch; Hylon VII; Flavor;
Molecular structure and physicochemical properties of Hylon V and Hylon VII starches illuminated with linearly polarised visible light
Keywords: نشاسته آمیلوز بالا; High amylose starch; Molecular weight; Polysaccharides; Amylopectin;
Understanding the distribution of natural wax in starch-wax films using synchrotron-based FTIR (S-FTIR)
Keywords: نشاسته آمیلوز بالا; High amylose starch; Films; Natural wax; Synchrotron-FTIR; Surface hydrophobicity;
Physical properties of pectin-high amylose starch mixtures cross-linked with sodium trimetaphosphate
Keywords: نشاسته آمیلوز بالا; High amylose starch; Pectin; Cross-linking; Thermal analysis; Rheology; X-ray diffraction;
Study of hydration of cross-linked high amylose starch by solid state 13C NMR spectroscopy
Keywords: نشاسته آمیلوز بالا; High amylose starch; Cross-linking; 13C solid state NMR spectroscopy; Contact time
Comparative imaging of a slow-release starch excipient tablet: Evidence of membrane formation
Keywords: نشاسته آمیلوز بالا; Slow-release; Controlled-release; Excipient; High amylose starch; Membrane; Scanning electron microscopy; Tomography; Hydrogel; Porosity; Imaging;
Kinetics of hydrolysis and changes in amylose content during preparation of microcrystalline starch from high-amylose maize starches
Keywords: نشاسته آمیلوز بالا; Starch polymers; High amylose starch; Microcrystalline starch; Acid hydrolysis; Sugars; Oligosaccharides; Carbohydrate analysis
Carboxymethyl high amylose starch (CM-HAS) as excipient for Escherichia coli oral formulations
Keywords: نشاسته آمیلوز بالا; Carboxymethyl high amylose starch; Oral administration; Drug delivery; Gastric resistance; Intestinal matrix dissolution; Escherichia coli; Probiotics; Vaccin; CM-HAS; non-cross-linked Carboxymethyl High Amylose Starch; CM; carboxymethyl; HAS; High Amylos