Keywords: نشاسته ی ذرت; Defective kernels; Germinated kernels; Moldy kernels; Insect-damaged kernels; Immature kernels; Maize starch; Starch safety;
مقالات ISI نشاسته ی ذرت (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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 ی ذرت; Maize starch; Galactomannon; HMT; Digestibility;
Keywords: نشاسته ی ذرت; Maize starch; Polarized microscope; Amylose content; Birefringence; Digital image analysis; ISO; international organization for standardization; AmIOD; amylose content calculated by the IOD method; α; amylose content measured by the ISO method; PM; polar
Keywords: نشاسته ی ذرت; Swelling kinetics; Crosslinking; Maize starch; Sodium trimetaphosphate; Polymer swelling theory;
Keywords: نشاسته ی ذرت; High hydrostatic pressure; Maize starch; Hydrocolloids; Morphologic studies; Microstructural analysis; DSC;
Keywords: نشاسته ی ذرت; DMS; maize starch with debranching treatment; DPS; potato starch with debranching treatment; DSC; differential scanning calorimeter; HMS; maize starch with hydrothermal treatment; HPS; potato starch with hydrothermal treatment; NMS; native maize starch; N
Keywords: نشاسته ی ذرت; Amylose-lipid complexes; Maize starch; Thermal properties; Tortilla; AACCI; American Association of Cereal Chemists International; CNP; Classic Nixtamalization Process; DSC; Differencial Scanning Calorimetry; ENP; Ecological Nixtamalization Process; ESEM;
Keywords: نشاسته ی ذرت; RVA; rapid visco-analyzer; XRD; X-ray diffraction; DSC; differential scanning calorimetry; Rpm; revolutions per minute; RVU; rapid visco analyzer units; XRD; X-ray diffraction; DSC; differential scanning calorimetry; DLPSD; dynamic laser scattering partic
Keywords: نشاسته ی ذرت; BD; breakdown; BCBs; binary component blends; CS; maize starch; CO; corn oil; CV; cold paste viscosity; DSC; differential scanning calorimetry; eGI; expected glycemic index; GOPOD; glucose oxidase/peroxidase; ÎH; enthalpy; HV; hot past viscosity; LSD; le
Keywords: نشاسته ی ذرت; Encapsulation; Pasting; Maize starch; Palmitic acid; Ascorbyl palmitate;
Keywords: نشاسته ی ذرت; Corn starch; Hydrocolloid; Hydroxypropyl starch; Maize starch; Retrogradation; Water-soluble polymer;
Keywords: نشاسته ی ذرت; Maize starch; Pea protein; Dough rheology; Cookie texture; Sensory analysis
Keywords: نشاسته ی ذرت; Alpha-tocopherol; Maize starch; Ultrasonication; Aqueous dispersion
Keywords: نشاسته ی ذرت; Ferulic acid; Maize starch; Rheology; Texture; Gelatinization; Interaction;
Keywords: نشاسته ی ذرت; Maize flour; Maize starch; Extrusion; Branching enzyme; Maltogenic α-amylase; Isomaltooligosacharides
Keywords: نشاسته ی ذرت; Hydroxypropylation; High hydrostatic pressure (HHP); HHP-combined hydroxypropylation; Maize starch
Keywords: نشاسته ی ذرت; Maize starch; Chitosan; Dynamic rheological properties; Thermal properties; Gelation; Retrogradation
Keywords: نشاسته ی ذرت; Silo; Dust explosion; Venting; Maize starch; Wheat flour
Keywords: نشاسته ی ذرت; Maize starch; Methane hydrate; Formation; Dissociation; Stability
Keywords: نشاسته ی ذرت; Granular cold water swelling starch; Maize starch; Pregelatinized starch; Acetic acid; Physical properties;
Keywords: نشاسته ی ذرت; Maize starch; Rice starch, Acoustic wave sensor; Gelatinization; High pressure processing;
Keywords: نشاسته ی ذرت; Ball-milling; Maize starch; Physicochemical properties
Keywords: نشاسته ی ذرت; Maize starch; Annealing; Amylose content; Chain interaction; In vitro digestibility;
Keywords: نشاسته ی ذرت; Maize starch; Cross-linked; Oxidized; Functional properties; Physicochemical properties; Structure;
Keywords: نشاسته ی ذرت; Wheat starch; Potato starch; Maize starch; Swelling; Thermal transition;
Keywords: نشاسته ی ذرت; Edible film; Maize starch; Barrier properties; Box-Behnken design;
Effect of sodium carbonate on the gelation, rheology, texture and structural properties of maize starch-Mesona chinensis polysaccharide gel
Keywords: نشاسته ی ذرت; Mesona chinensis polysaccharide; Maize starch; Sodium carbonate; Gel properties; Granular morphology;
Structural, thermodynamic and digestible properties of maize starches esterified by conventional and dual methods: Differentiation of amylose contents
Keywords: نشاسته ی ذرت; Amylose; Maize starch; PEF; Esterification; Structure; Glycemic digestibility;
Effect of frying on the pasting and rheological properties of normal maize starch
Keywords: نشاسته ی ذرت; Maize starch; Frying; Water content; Rheological properties; Morphology; Starch (PubChem CID; 24836924); Water (PubChem CID; 962); Amylose (PubChem CID; 53477771); Amylopectin (PubChem CID; 439207);
Physical properties of pregelatinized and granular cold water swelling maize starches at different pH values
Keywords: نشاسته ی ذرت; Maize starch; Pregelatinized starch; Granular cold water swelling starch; pH; Physical properties
Optical characterization of CdS nanorods capped with starch
Keywords: نشاسته ی ذرت; CdS nanorods; Maize starch; Growth mechanism; Optical properties
Effects of corn fiber gum (CFG) on the pasting and thermal behaviors of maize starch
Keywords: نشاسته ی ذرت; Maize starch; Gelatinization; Corn fiber gum; Leached amylose; Confocal laser scanning microscopy;
Development of maize starch with a slow digestion property using maltogenic α-amylase
Keywords: نشاسته ی ذرت; Maize starch; Slow digestion property; Maltogenic α-amylase; Fine structure; Modification;
Structure and properties of maize starch processed with a combination of α-amylase and pullulanase
Keywords: نشاسته ی ذرت; α-Amylase; Pullulanase; Maize starch; Resistant starch; Targeted release;
Effect of defatting on acid hydrolysis rate of maize starch with different amylose contents
Keywords: نشاسته ی ذرت; Maize starch; Defatting; Physiochemical; Acid hydrolysis rate
Effect of lysine and glycine on pasting and rheological properties of maize starch
Keywords: نشاسته ی ذرت; Maize starch; Amino acid; Viscosity; Rheological properties;
Hydrolysis of concentrated raw starch: A new very efficient α-amylase from Anoxybacillus flavothermus
Keywords: نشاسته ی ذرت; α-Amylase; Maize starch; Crystallinity; Amylose-lipid complex; Molar mass distribution; Resistant fraction; Oligosaccharides;
Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes
Keywords: نشاسته ی ذرت; RVA; rapid visco-analyzer; XRD; X-ray diffraction; DSC; differential scanning calorimetry; rpm; revolutions per minute; RVU; rapid visco analyzer units; Starch pasting viscosity; Amylose-lipid complexes; Maize starch; Teff starch; Starch hydrolysis; V-a
Modifications of structure and physicochemical properties of maize starch by γ-irradiation treatments
Keywords: نشاسته ی ذرت; Maize starch; γ-Irradiation; Thermal properties; Pasting properties; Solubility; Relative crystallinity;
Optimisation of pelletisation conditions for poplar energy crop
Keywords: نشاسته ی ذرت; Additive; Lignosulphonate; Maize starch; Pelletisation; Poplar
Properties of maize starch modified by ball milling in ethanol medium and low field NMR determination of the water molecular mobility in their gels
Keywords: نشاسته ی ذرت; Maize starch; Ethanol content; Milling time; Combination; Physico-chemical properties; Water molecular mobility;
Role of vacuum steps added before and after steaming treatment of maize starch. Impact on pasting, morphological and rheological properties
Keywords: نشاسته ی ذرت; Maize starch; Hydrothermal treatments; Vacuum; Granular characteristics; Rheological properties;
Preparation of products rich in resistant starch from maize starch by an enzymatic method
Keywords: نشاسته ی ذرت; α-Amylase; Pullulanase; Maize starch; Resistant starch;
Rheological study of starch extracted from germinated and non-germinated maize vis-a-vis printing
Keywords: نشاسته ی ذرت; Maize starch; Germination; Printing; Vat dyes;
The effect of ball milling treatment on structure and porosity of maize starch granule
Keywords: نشاسته ی ذرت; Maize starch; Ball-milling; Crystalline structure; Central cavity; Porosity
A novel multifunctional pharmaceutical excipient: Modification of the permeability of starch by processing with magnesium silicate
Keywords: نشاسته ی ذرت; Maize starch; Permeability; Pregelatinization; Magnesium silicate; Co-precipitation; Dry granulation
Impact of ultrasonic treatment on properties of starch film-forming dispersion and the resulting films
Keywords: نشاسته ی ذرت; Maize starch; Ultrasonic treatment; Starch films; Viscosity; Solubility; Opacity; Permeability; Mechanical properties
Novel multifunctional pharmaceutical excipients derived from microcrystalline cellulose–starch microparticulate composites prepared by compatibilized reactive polymer blending
Keywords: نشاسته ی ذرت; Microcrystalline cellulose; Maize starch; Microcrystalline cellulose–maize starch composites; Direct compression
Application of germinated maize starch in textile printing
Keywords: نشاسته ی ذرت; Maize starch; Germination; Printing; Vat dyes
Characteristics of rennet–casein-based model processed cheese containing maize starch: Rheological properties, meltabilities and microstructures
Keywords: نشاسته ی ذرت; Rennet–casein; Maize starch; Processed cheese; Rheological property; Meltability; Microstructure; Phase separation