Keywords: پاستا استارین; Palm stearin; Auto-oxidation; Alkyd resin; Oil length; Modification; Organic coating;
مقالات ISI پاستا استارین (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: پاستا استارین; Cocoa butter replacers; Mango by-products; Mango seed fat; Palm stearin; Physico-chemical properties
Keywords: پاستا استارین; Cocoa butter replacers; Mango seed fat; Palm stearin; Triglycerides; Melting and crystallization profiles; Solid fat content;
Keywords: پاستا استارین; Enzymatic synthesis; High stearate soybean oil; Margarine fat analogs; Palm stearin; Response surface methodology; Structured lipid;
Keywords: پاستا استارین; Cocoa butter equivalents; Palm stearin; Silver-ion high performance liquid chromatography; Solvent fractionation; Symmetric monounsaturated triacylglycerols;
Effect of high hydrostatic pressure (HHP) on crystal structure of palm stearin emulsions
Keywords: پاستا استارین; High hydrostatic pressure (HHP); Lipid crystallization; Palm stearin; DSC; Polymorphism;
Co-Powder Injection Moulding (Co-PIM) Processing of Titanium Alloy (Ti-6Al-4V) and Hydroxyapatite (HA)
Keywords: پاستا استارین; Co-Powder Injection Moulding; Co-Injection; Titanium Alloy; Hydroxyapatite; Polyethylene; Palm stearin;
Improving coating characteristics of palm stearin alkyd by modification with ketone resin
Keywords: پاستا استارین; Palm alkyd resin; Palm stearin; Modification; Ketone; Organic coating;
Cleaner production through using by-product palm stearin to synthesis alkyd resin for coating applications
Keywords: پاستا استارین; Cleaner production; Palm stearin; Alkyd resin; Environment friend process; Green polymer
Storage degradation of palm-derived biodiesels: Its effects on chemical properties and engine performance
Keywords: پاستا استارین; Palm; Palm stearin; Biodiesel; Degradation; Engine performance; Emission
Experimental evaluation of palm oil as lubricant in cold forward extrusion process
Keywords: پاستا استارین; Aluminum; Palm stearin; Visioplasticity; Mineral oil; Extrusion
Steam deacidification of palm oil
Keywords: پاستا استارین; Steam deacidification; Free fatty acids; Palm stearin; Palm olein; Neutral oil loss
Structured lipids obtained by chemical interesterification of olive oil and palm stearin
Keywords: پاستا استارین; Palm stearin; Olive oil; Shortenings; Physicochemical properties; Zero trans fat
Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin
Keywords: پاستا استارین; Pine nut oil; Palm stearin; Interesterification; DSC; Phytosterol; Margarine stock
Effects of different oils on the properties of soy protein isolate emulsions and gels
Keywords: پاستا استارین; Soy protein isolate; Emulsion gel; Palm stearin; Rheology; Viscoelasticity; Oil droplets; Protein adsorption; Fat adsorption capacity
Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein
Keywords: پاستا استارین; Palm stearin; Palm olein; Chemical interesterification; Physicochemical properties
Utilization of interesterified oil blends in the production of frankfurters
Keywords: پاستا استارین; Interesterification; Low-fat frankfurter; Palm oil; Palm stearin; Cottonseed oil; Hazelnut oil
Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology
Keywords: پاستا استارین; Conjugated linoleic acid; Rice bran oil; Lipase-catalyzed reaction; Solid fat stock; Palm stearin; Response surface methodology; Solid fat content
Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals
Keywords: پاستا استارین; Palm stearin; Rice bran oil; Interesterification; Differential scanning calorimeter; Solid fat content
Effects of variation in the palm stearin: Palm olein ratio on the crystallisation of a low-trans shortening
Keywords: پاستا استارین; Crystallisation; Fat; Palm olein; Palm stearin; Rheology; Shortening
Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters
Keywords: پاستا استارین; Frankfurter; Palm oil; Palm stearin; Emulsion; Texture; Sensory