Keywords: هیدروکلوئیدی; ALG; sodium alginate; CGN; carrageenan; GG; guar gum; XG; xanthan gum; KGM; konjac glucomannan; LBG; Locust bean gum; β-CD; β-Cyclodextrin; AG; arabic gum; SC; sodium caseinate; PG; pigskin gelatin; HMOP; high methoxyl orange pectin; LMOP; low methoxyl
مقالات ISI هیدروکلوئیدی (ترجمه نشده)
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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: هیدروکلوئیدی; Bread; Corn starch; Hydrocolloids; Modified starches; Antistaling; Crumb texture;
Keywords: هیدروکلوئیدی; Modeling; Hydrocolloids; Consistency; Power-law; Viscosity;
Keywords: هیدروکلوئیدی; Hydrocolloids; HPMC; Viscosity; Hydration; Gluten-free bread; Texture;
Keywords: هیدروکلوئیدی; Freeze-drying; Freezing; Hydrocolloids; Concentrated systems; Ice crystals morphology; Microstructure;
Keywords: هیدروکلوئیدی; Moringa oleifera; Ultrafiltration; Yogurt; Hydrocolloids;
Keywords: هیدروکلوئیدی; High hydrostatic pressure; Maize starch; Hydrocolloids; Morphologic studies; Microstructural analysis; DSC;
Keywords: هیدروکلوئیدی; Hydrocolloids; Method development; Wetting; Rehydration; Physical characteristics; Rheology;
Keywords: هیدروکلوئیدی; Dextran; Hydrocolloids; Rheology; Faba bean; Fermentation; Bread; ANF; anti-nutritional factors; CA; chemically acidified; κ-CAR; Kappa carrageenan; CFU; colony-forming unit; CMC; carboxymethyl cellulose; DY; dough yield; EPS; exopolysaccharides; FAA; fr
Keywords: هیدروکلوئیدی; Hydrocolloids; Moisture content; Thermal properties; TGA/DTA; Kinetic models; Viscosity; Arrhenius model;
Keywords: هیدروکلوئیدی; Proso millet; Hydrocolloids; Rheological properties; Gluten-free;
Effect of added ingredients on water status and physico-chemical properties of tomato sauce
Keywords: هیدروکلوئیدی; Tomato sauce; Hydrocolloids; Fiber; Water status; Rheological properties; Molecular mobility;
Keywords: هیدروکلوئیدی; Red seaweeds; Hydrocolloids; Gelling temperature; Rheology;
Keywords: هیدروکلوئیدی; Aeration; Hydrocolloids; Freeze-drying; Sensory analysis; Porosity; Sugar;
Keywords: هیدروکلوئیدی; Biological matrix; Modelling; Hydrocolloids; Mucus; Biofilm;
Keywords: هیدروکلوئیدی; Tribology; Lubrication; Friction; Yoghurt; Hydrocolloids; Sensory;
Keywords: هیدروکلوئیدی; Rice pasta; Hydrocolloids; Mixture design; Planetary ball milling; Tensile strength testHydroxy propyl methyl cellulose (PubChem CID: 57503849); Xanthan gum (PubChem CID: 7107); Corn starch (PubChem CID: 24836924)
Keywords: هیدروکلوئیدی; Hydrocolloids; Edible films; Viscosity; Film properties
Keywords: هیدروکلوئیدی; Gluten-free bread; Hydrocolloids; Dough handling; Bread structure; Technological properties
Keywords: هیدروکلوئیدی; Foam; Hydrocolloids; Egg white protein; Large amplitudes oscillatory shear (LAOS); Geometrical decomposition;
Keywords: هیدروکلوئیدی; Fat reduction; Hydrocolloids; Physicochemical properties; Hardness; Rheology
Keywords: هیدروکلوئیدی; Greek yogurt; Acid whey; Water holding capacity; Hydrocolloids; Gums; Proteins; Processing conditions
Keywords: هیدروکلوئیدی; Gluten-free pasta; Hydrocolloids; Sensory analysis; Shelf life;
Keywords: هیدروکلوئیدی; Shelf life; Batte; Hydrocolloids; Irradiation
Keywords: هیدروکلوئیدی; Aqueous binders; Hydrocolloids; Graphite; Anodes; Lithium-ion batteries
Keywords: هیدروکلوئیدی; Foam; Egg white proteins; Hydrocolloids; Kolmogorov–Smirnov test; Surface hydrophobicity; Image analysis
Keywords: هیدروکلوئیدی; Chia flour; Gluten-free; Guar gum; HPMC; Hydrocolloids
Keywords: هیدروکلوئیدی; Foam; Egg white proteins; Hydrocolloids; Viscoelasticity; Rheology; Foam stability;
Keywords: هیدروکلوئیدی; Fresh noodle; Discoloration; Organic acid; Hydrocolloids; Microwave;
Keywords: هیدروکلوئیدی; Fat replacer; Hydrocolloids; Delivery system; Gelled emulsion
Keywords: هیدروکلوئیدی; White button mushroom; Foam; Cluster analysis; Hydrocolloids; Xanthan gum; Foaming properties
Keywords: هیدروکلوئیدی; Hydrocolloids; Locust bean gum; Modified starch; Emulsion; Reduced fat; Rheology;
Keywords: هیدروکلوئیدی; Amylose; Hydrocolloids; Rice starch; Starch-hydrocolloid interactions;
Rapid and non-invasive detection and imaging of the hydrocolloid-injected prawns with low-field NMR and MRI
Keywords: هیدروکلوئیدی; Low-field nuclear magnetic resonance (LF-NMR); Magnetic resonance imaging (MRI); Food adulteration; Hydrocolloids; Prawn;
Effect of outer water phase composition on oil droplet size and yield of (w1/o/w2) double emulsions
Keywords: هیدروکلوئیدی; Double emulsions; Emulsifiers; Hydrocolloids; Polysaccharides; Yield; Encapsulation efficiency; Complex food systems;
Screening the microwave-assisted extraction of hydrocolloids from Ocimum basilicum L. seeds as a novel extraction technique compared with conventional heating-stirring extraction
Keywords: هیدروکلوئیدی; Microwave-assisted extraction (MAE); Basil seed gum; Hydrocolloids; Extraction yield; Apparent viscosity; Rheology;
Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS
Keywords: هیدروکلوئیدی; Alginate beads; Hydrocolloids; Encapsulation; β-Galactosidase; Microstructure; Small-Angle X-ray scattering (SAXS);
The effectiveness of Opuntia ficus-indica mucilage edible coating on post-harvest maintenance of 'Dottato' fig (Ficus carica L.) fruit
Keywords: هیدروکلوئیدی; Cactus pear; Edible film; Phenols; Quality; Hydrocolloids; Color; Respiration rate; Ethylene;
Analytical characterization of purified mimosa (Acacia mearnsii) industrial tannin extract: Single and sequential fractionation
Keywords: هیدروکلوئیدی; GPC; Folin-Ciolcateu; Vanillin assay; Antioxidant capacity; ORAC; Hydrocolloids; Solid-liquid extraction;
Hydrocolloids in wheat breadmaking: A concise review
Keywords: هیدروکلوئیدی; Hydrocolloids; Bread; Dough; Staling; Bake off technologies; Composite breads; AG; arabic gum; AL; sodium alginate; BG; brea gum; BOT; baking off technologies; κ-CAR; Kappa carrageenan; ι-CAR; Iota carrageenan; λ-CAR; Lambda carrageenan; CH; chitosan;
Effect of hydrocolloids blends on frozen dessert “popsicles” made with whey concentrated
Keywords: هیدروکلوئیدی; Edible ices; Concentrated whey; Hydrocolloids; Nanofiltration;
Techno-functional properties and in vitro bile acid-binding capacities of tamarillo (Solanum betaceum Cav.) hydrocolloids
Keywords: هیدروکلوئیدی; Tamarillo; Hydrocolloids; Techno-functional properties; In vitro bile acid-binding capacities
Optimisation of rheological properties of gluten-free doughs with HPMC, psyllium and different levels of water
Keywords: هیدروکلوئیدی; Hydrocolloids; Oscillatory test; Creep recovery; Rice flourHPMC, hydroxypropylmethylcellulose; RVA, Rapid Visco Analyser; TPA, Texture Profile Analysis
Vinal gum, a galactomannan from Prosopis ruscifolia seeds: Physicochemical characterization
Keywords: هیدروکلوئیدی; Hydrocolloids; Guar gum; Rheology; Non-traditional sources; Prosopis; Thickener agent;
A geometrical interpretation of large amplitude oscillatory shear (LAOS) in application to fresh food foams
Keywords: هیدروکلوئیدی; Foam; Large amplitude oscillatory shear (LAOS); Chebyshev transform; Protein; Hydrocolloids; Lissajous pattern
In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) hydrocolloids
Keywords: هیدروکلوئیدی; Tamarillo; Hydrocolloids; Prebiotics; In vitro fermentation; Fluorescent in situ hybridisation; Short chain fatty acidsTHC, citric acid-extracted tamarillo hydrocolloid; THW, water-extracted tamarillo hydrocolloid; THE, ethanol-extracted tamarillo hydroco
Effect of process conditions, and component concentrations on the viscosity of κ-carrageenan and pregelatinised cross-linked waxy maize starch mixed fluid gels
Keywords: هیدروکلوئیدی; Kappa-carrageen; Cross linked waxy maize starch; Hydrocolloids; Fluid gels; Mixed fluid gels; Viscosity enhancement;
Large amplitudes oscillatory shear (LAOS) behavior of egg white foams with apple pectins and xanthan gum
Keywords: هیدروکلوئیدی; Foam; Large amplitudes oscillatory shear; LAOS; Fourier transform rheology; Hydrocolloids; Protein;
The effect of hydrocolloids on producing stable foams based on the whey protein concentrate (WPC)
Keywords: هیدروکلوئیدی; Hydrocolloids; Foams; WPC; Viscoelasticity; Thixotropy; Osmotic pressure; Osmotic virial coefficients; Surface tension
Synergism of different fish antifreeze proteins and hydrocolloids on recrystallization inhibition of ice in sucrose solutions
Keywords: هیدروکلوئیدی; Ice recrystallization inhibition; Antifreeze protein from fish; Hydrocolloids; Synergism; κ-Carrageenan;