Keywords: نشاسته OSA; Polysaccharide; Emulsifying agent; Steric stabilization; OSA starch; Acacia gum; Sugar beet pectin;
مقالات ISI نشاسته OSA (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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 OSA; Non-chemically modified gelatinised starch; OSA starch; Emulsion; Stability; Sedimentation coefficient;
Keywords: نشاسته OSA; OSA starch; Sucrose; Glass transition; Amorphous phase separation; Solid-state NMR; Differential scanning calorimetry;
Keywords: نشاسته OSA; Emulsion microgel particle; Native starch; OSA starch; Encapsulation; Rheology; Active filler;
Keywords: نشاسته OSA; Ionic liquids; Biosynthesis; OSA starch
Keywords: نشاسته OSA; Controlled volatile release; Phytosterols; Crystallization; Structured emulsion; β-sitosterol; OSA starch;
Keywords: نشاسته OSA; Octenylsuccinic anhydride; OSA starch; Starch modification; Starch octenylsuccinate;
Effect of oil content and drying method on bulk properties and stability of powdered emulsions with OSA starch and linseed oil
Keywords: نشاسته OSA; Oil encapsulation; OSA starch; Linseed oil; Spray drying; Freeze drying;
Optimisation of octinyl succinic anhydride starch stablised w1/o/w2 emulsions for oral destablisation of encapsulated salt and enhanced saltiness
Keywords: نشاسته OSA; OSA starch; Sodium encapsulation; Salt reduction; Emulsion; Control release; Sodium perception;
Amorphous-amorphous phase separation in hydrophobically-modified starch–sucrose blends II. Crystallinity and local free volume investigation using wide-angle X-ray scattering and positron annihilation lifetime spectroscopy
Keywords: نشاسته OSA; Plasticization; Antiplasticization; Glass transition; Sucrose; OSA starch; Free volume
Amorphous-amorphous phase separation in hydrophobically-modified starch-sucrose blends I. Phase behavior and thermodynamic characterization
Keywords: نشاسته OSA; Plasticization; Glass transition; Sucrose; OSA starch; Phase separation; Encapsulation;
Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
Keywords: نشاسته OSA; Hydrogel particles; Electrostatic complexation; Coacervation; Structure; OSA starch; Gelatin; Reduced fat
Freeze–thaw stability of emulsions with soy protein isolate through interfacial engineering
Keywords: نشاسته OSA; Chitosan; Freeze–thaw cycle; Multilayer emulsion; OSA starch; Soy protein isolate; StabilityChitosane; Cycle de congélation-décongélation; Emulsion à multicouches; Amidon OSA; Isolat de protéine de soja; Stabilité
Influence of xanthan gum on oil-in-water emulsion characteristics stabilized by OSA starch
Keywords: نشاسته OSA; OSA starch; Xanthan gum; O/W emulsions; Rheology;
Functionality of OSA starch stabilized emulsions as fat replacers in cookies
Keywords: نشاسته OSA; Cookie; Emulsion; Oil structuring; OSA starch; Rheology; Texture;
Physicochemical characteristics and stability of oil-in-water emulsions stabilized by OSA starch
Keywords: نشاسته OSA; OSA starch; Emulsions; Disperse properties; Rheology; Creaming
Lipase-coupling esterification of starch with octenyl succinic anhydride
Keywords: نشاسته OSA; Corn starch; Lipase-coupling esterification; OSA starch; Condition optimization; Characterization;
Preparation and properties of octenyl succinic anhydride modified potato starch
Keywords: نشاسته OSA; Potato starch; OSA starch; Esterification; Preparation condition; Physico-chemical properties