Keywords: آدامس Mesquite; Pea protein isolate; Quercetin; Mesquite gum; Ternary soluble complexes; Delivery systems;
مقالات ISI آدامس Mesquite (ترجمه نشده)
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Keywords: آدامس Mesquite; Fish oil; Mesquite gum; Nanoemulsion; Microfluidization; Zeta potential; Droplet size;
Keywords: آدامس Mesquite; 2D; two-dimensional; AF4; asymmetrical flow field-flow fractionation; AFM; atomic force microscopy; AMP; amylopectin; AMY; amylose; API; active pharmaceutical ingredients; AUC; analytical ultracentrifugation; BHT; butylated hydroxytoluene; BSA; bovine ser
Classification and physicochemical characterization of mesquite gum (Prosopis spp.)
Keywords: آدامس Mesquite; Mesquite gum; Gum arabic; Tannins; Classification; Chemical characterization
Comparison of molecular and emulsifying properties of gum arabic and mesquite gum using asymmetrical flow field-flow fractionation
Keywords: آدامس Mesquite; Gum arabic; Hydrocolloids; Exudate gums; Field-flow fractionation; Mesquite gum; Emulsion
Color and chemical stability of spray-dried blueberry extract using mesquite gum as wall material
Keywords: آدامس Mesquite; Color; Anthocyanins; Phenolics; Spray dried; Mesquite gum; Stability; Antioxidant activity; Blueberry extracts; Food analysis; Food composition;
Influence of CaCl2 on the water vapor permeability and the surface morphology of mesquite gum based edible films
Keywords: آدامس Mesquite; Edible films; Mesquite gum; Atomic force microscopy; Water vapor permeability
Application and evaluation of mesquite gum and its fractions as interfacial film formers and emulsifiers of orange peel-oil
Keywords: آدامس Mesquite; Mesquite gum; Mesquite gum fractions; Interfacial rheology; Orange peel emulsions; Rate of coalescence
Development and characterization of composite edible films based on whey protein isolate and mesquite gum
Keywords: آدامس Mesquite; Whey protein isolate; Mesquite gum; Water vapor permeability; Water vapor diffusivity; Edible films; Mechanical properties
Small-deformation rheology of mesquite gum stabilized oil in water emulsions
Keywords: آدامس Mesquite; Mesquite gum; Oil in water emulsions; Rheology; Gel
Interrelationship between the viscoelastic properties and effective moisture diffusivity of emulsions with the water vapor permeability of edible films stabilized by mesquite gum–chitosan complexes
Keywords: آدامس Mesquite; Oil-in-water emulsions; Mesquite gum; Chitosan; Activation energy; Water vapor permeability
Zeta potential and drop growth of oil in water emulsions stabilized with mesquite gum
Keywords: آدامس Mesquite; Mesquite gum; Oil in water emulsions; Zeta potential; Light scattering; Ostwald ripening