Keywords: مالتودکسترین; Chondroitin sulfate; FACE; Raman spectroscopy; Contaminants; Maltodextrin; Lactose;
مقالات ISI مالتودکسترین (ترجمه نشده)
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Keywords: مالتودکسترین; Microencapsulation; Rosemary essential oil; Whey protein concentrate; Maltodextrin; Dextrose equivalence; 1,8-cineole (another name: 1,3,3-Trimethyl-2-oxabicyclo [2.2.2]octane) (PubChem CID: 2758); Maltodextrin (PubChem CID: 62698); Magnesium chloride (Mg
Keywords: مالتودکسترین; Granulation; Fluidized bed; Maltodextrin; Experimental design
Keywords: مالتودکسترین; High-shear granulation; Thickening agent; Povidone; Maltodextrin; k-carrageenan; Xanthan gum;
Keywords: مالتودکسترین; Ethanol; Monosodium glutamate; Sucrose; Maltodextrin; Satiety; Operant
Keywords: مالتودکسترین; Antioxidative; Antimicrobial; Liquid-smoke nanocapsule; Chitosan; Maltodextrin
Keywords: مالتودکسترین; Starch; Maltodextrin; Spray drying; Surface response methodology;
Keywords: مالتودکسترین; Provesicles; Niosomes; Maltodextrin; Nateglinide; In vitro release; Goat intestinal permeation; Hypoglycemic
Keywords: مالتودکسترین; Maillard reaction; Whey protein isolate; Maltodextrin; Functional properties
Keywords: مالتودکسترین; Glucose; Slowly digestible starch; Maltodextrin; Branching enzyme; β-Amylase;
Keywords: مالتودکسترین; Sodium caseinate; Xanthan gum; Maltodextrin; Depletion flocculation; Stability; Rheology
Keywords: مالتودکسترین; annealing; glass transition; freeze-drying; lyophilisation; impedance spectroscopy; process analytical technology (PAT); maltodextrin; Processing; Excipients;
Keywords: مالتودکسترین; Maltodextrin; Sucrose; Weight gain; Spatial cognition; Rats;
Keywords: مالتودکسترین; Pea protein; Maltodextrin; Phase diagram; Volatile compounds; Partition; SPME-GC-MS;
Keywords: مالتودکسترین; Malto_D; maltodextrin decanoate; Malto_L; maltodextrin laurate; Malto_P; maltodextrin palmitate; DE; dextrose equivalent (dimensionless); DS; degree of substitution (dimensionless); n; flow behavior index (dimensionless); Ï; shear stress (Pa); Ï0; yield
Keywords: مالتودکسترین; Coalescence; Critical flocculation concentration; Emulsion; Flocculation; Maltodextrin; Shear thinning behavior;
Keywords: مالتودکسترین; Food emulsion; Maltodextrin; Arabic gum; Lemon juice; Olive oil;
Keywords: مالتودکسترین; Soy protein isolate; Maltodextrin; Gum acacia; Conjugate;
Keywords: مالتودکسترین; Microencapsulation; Garcinia cowa; Enriched bread; Freeze drying; Whey protein isolate; Maltodextrin;
Keywords: مالتودکسترین; Purple sweet potato; Spray drying; Flour; Carrier; Antioxidant capacity; β-CD; β-cyclodextrin; DE; dextrose equivalent; DPPH; 1,1-diphenyl-2-picrylhydrazyl; EMC; Equilibrium moisture content; LPI; Lipid peroxidation inhibition; MD; Maltodextrin; Tg; Gla
Keywords: مالتودکسترین; Furosemide; Polymorphism; Maltodextrin; Solubility; Complex characterization;
Keywords: مالتودکسترین; Sodium caseinate; Maltodextrin; Soya oil; Emulsion; X-ray Photoelectron Spectroscopy (XPS); Electron Spectroscopy for Chemical Analysis (ESCA);
Keywords: مالتودکسترین; Antioxidant enzymes; Carbohydrate level; Common dentex; Dextrin; Maltodextrin; Pregelatinized starch; Oxidative status
Keywords: مالتودکسترین; Date syrup powder; Maltodextrin; Sorption isotherm; Caking; Glass transition
Characterization and storage stability of chlorophylls microencapsulated in different combination of gum Arabic and maltodextrin
Keywords: مالتودکسترین; Chlorophyll; Microencapsulation; Spray-drying; Microcapsule; Maltodextrin; Gum Arabic;
Microencapsulation of Thai rice grass (O. Sativa cv. Khao Dawk Mali 105) extract incorporated to form bioactive carboxymethyl cellulose edible film
Keywords: مالتودکسترین; Microencapsulation; Phenolic compounds; Thai rice grass; Maltodextrin; Carboxymethyl cellulose; Edible film;
Properties of encapsulated saffron extracts in maltodextrin using the Büchi B-90 nano spray-dryer
Keywords: مالتودکسترین; Saffron apocarotenoids; Maltodextrin; Nano spray-drying; Encapsulation; Bioaccessibility; Stability;
Application of microencapsulation for the safe delivery of green tea polyphenols in food systems: Review and recent advances
Keywords: مالتودکسترین; GTE; green tea extract; EGCG; (-)-epigallocatechin gallate; ECG; (-)-epicatechin gallate; LDL-C; low density lipoprotein cholesterol; PTPase; protein tyrosine phosphatase; GTP; green tea polyphenols; MD; maltodextrin; GA; gum arabic; CTS; chitosan; DPD; N
Inulin as microencapsulating agent improves physicochemical properties of spray-dried aspalathin-rich green rooibos (Aspalathus linearis) extract with α-glucosidase inhibitory activity
Keywords: مالتودکسترین; FC; feed concentration; FFR; feed flow rate; GRE; green rooibos extract; IN; inulin; MD; maltodextrin; PPP; peristaltic pump performance; TIA; inlet air temperature; TOA; outlet air temperature; Rooibos; Aspalathin; Inulin; Spray-drying; Microencapsulatio
Infrared (IR) thermography applied in the freeze-drying of gelatin model solutions added with ethanol and carrier agents
Keywords: مالتودکسترین; Gelatin; Ethanol; Maltodextrin; Sucrose; Thermography;
Effect of different encapsulating agent combinations on physicochemical properties and stability of microcapsules loaded with phenolics of plum (Prunus salicina lindl.)
Keywords: مالتودکسترین; Spray drying; Microencapsulating; Glass transition temperature; Maltodextrin; Chitosan; Color;
Viability of Lactobacillus acidophilus NRRL B-4495 encapsulated with high maize starch, maltodextrin, and gum arabic
Keywords: مالتودکسترین; Probiotics; L. acidophilus; Spray drying; Maltodextrin; Gum arabic;
Profound differences in fat versus carbohydrate preferences in CAST/EiJ and C57BL/6J mice: Role of fat taste
Keywords: مالتودکسترین; Sucrose; Maltodextrin; Intralipid; Sucralose; Saccharin; Strain differences;
Inulin rich carbohydrates extraction from Jerusalem artichoke (Helianthus tuberosus L.) tubers and application of different drying methods
Keywords: مالتودکسترین; DOE; Design of experiments; FOS; Fructooligosaccharides; IGR; Inulin Orafti®GR; IHP; Inulin Orafti®HP; IRC; Inulin rich carbohydrates; JAT; Jerusalem artichoke tubers; M; Maltodextrin; RSM; Response surface methodology; S:S; Solid:solvent; SS:M; Soluble
Microencapsulation of an anthocyanin-rich blackberry (Rubus spp.) by-product extract by freeze-drying
Keywords: مالتودکسترین; Anthocyanin; Blackberry by-product; Freeze-drying; Maltodextrin; Microencapsulation;
Influence of carrier agents on the survival of Lactobacillus reuteri LR92 and the physicochemical properties of fermented juçara pulp produced by spray drying
Keywords: مالتودکسترین; Probiotic; Dehydration; Maltodextrin; Gum arabic; Gelatin; Sodium hydroxide (PubChem CID: 14798); Betaine (PubChem CID: 247); Glutamine (PubChem CID: 5961);
Preparation of active polysaccharide-loaded maltodextrin nanoparticles and their stability as a function of ionic strength and pH
Keywords: مالتودکسترین; Maltodextrin; Nanoparticles; Polysaccharides; Nanocarrier;
Comparative in vitro and in vivo taste assessment of liquid praziquantel formulations
Keywords: مالتودکسترین; Brief-access taste aversion; Electronic tongue; Taste masking; Praziquantel; Maltodextrin; Cyclodextrin;
Enthalpy relaxation in sucrose-maltodextrin-sodium citrate bioglass
Keywords: مالتودکسترین; Aging; Carbohydrate; Enthalpy relaxation; Maltodextrin; Sodium citrate; Sucrose;
Characterization of mechanical and encapsulation properties of lactose/maltodextrin/WPI matrix
Keywords: مالتودکسترین; Encapsulation; Maltodextrin; Amorphous matrix; Molecular mobility; Flavor release;
Storage stability of phenolic compounds in powdered BRS Violeta grape juice microencapsulated with protein and maltodextrin blends
Keywords: مالتودکسترین; Anthocyanins; Microencapsulation; Soy protein; Whey protein; Maltodextrin; Stability; Antioxidant activity; Colour;
The effects of total protein/total solid ratio and pH on the spray drying process and rehydration properties of soy powder
Keywords: مالتودکسترین; Soy powder; Dextrose equivalent; pH; Energy cost; Rehydration; Maltodextrin
Microencapsulation of probiotic jussara (Euterpe edulis M.) juice by spray drying
Keywords: مالتودکسترین; Euterpe edulis M.; Bifidobacterium; Maltodextrin; Inulin; Oligofructose
Microencapsulation of ginger (Zingiber officinale) extract by spray drying technology
Keywords: مالتودکسترین; Maltodextrin; Gum arabic; 6-Gingerol; 6-Shogaol
Stability of furosemide polymorphs and the effects of complex formation with β-cyclodextrin and maltodextrin
Keywords: مالتودکسترین; Furosemide; Stability; Cyclodextrin; Maltodextrin; Solid state NMR; Polymorphism
Study of the preparation process and variation of wall components in chia (Salvia hispanica L.) oil microencapsulation
Keywords: مالتودکسترین; MC; microcapsule; SPI; isolated soy proteins; MD; maltodextrin; CO; chia oil; SY; recovered solid yield; SEM; scanning electron microscopy; TO; total oil; SO; superficial or free oil content; EE; encapsulation efficiency; HPV; hydroperoxide values; IT; in
Entrapment in food-grade transglutaminase cross-linked gelatin–maltodextrin microspheres protects Lactobacillus spp. during exposure to simulated gastro-intestinal juices
Keywords: مالتودکسترین; Gelatin; Maltodextrin; Transglutaminase; Microencapsulation; Probiotics; Lactic acid bacteria; Simulated gastro-intestinal juices; Functional foods
Novel formulation of low-fat spread using rice starch modified by 4-α-glucanotransferase
Keywords: مالتودکسترین; 4-α-Glucanotransferase (4αGT); Rice starch; Maltodextrin; Olive oil; Low-fat spread
Bio-based thermosets: Effect of the structure of polycarboxylic acids on the thermal crosslinking of maltodextrins
Keywords: مالتودکسترین; Maltodextrin; Crosslinking; Thermoset
Iron microencapsulation with blend of gum arabic, maltodextrin and modified starch using modified solvent evaporation method – Milk fortification
Keywords: مالتودکسترین; Microencapsulation; Gum arabic; Maltodextrin; Modified starch (HiCap 100); Iron fortification; Milk