Keywords: ایزوله پروتئین نخود; Electrospin variables; Pea protein isolate; pH; Rheology; FTIR; SEM images;
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Keywords: ایزوله پروتئین نخود; Pea protein isolate; Rice protein isolate; Direct steam injection; Protein functionality;
Keywords: ایزوله پروتئین نخود; High intensity ultrasound; Structure; Foaming property; Pea protein isolate;
Keywords: ایزوله پروتئین نخود; Coacervation; Pea protein isolate; Pectin; Degree of esterification; Blockiness; Surface charge; Protein solubility;
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Quercetin; Mesquite gum; Ternary soluble complexes; Delivery systems;
Keywords: ایزوله پروتئین نخود; Extrusion cooking; Pea protein isolate; Initial expansion; Shrinkage; Melt viscosity; Glass transition temperature;
Keywords: ایزوله پروتئین نخود; ANOVA; Analysis of variance; BF; Breaking force [N]; ER; Expansion ratio; F; Factor; FFT; Fast Fourier transform; ID; Identification; MFA; Multi factor analysis; PC; Principal component; PCA; Principal component analysis; PPI; Pea protein isolate; r; Pear
Keywords: ایزوله پروتئین نخود; Extrusion cooking; Pea protein isolate; Rice starch; Structure; Texture; X-ray micro-computed tomography;
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Sodium caseinate; Nanoemulsion; SDS-PAGE; Depletion flocculation; Protein interaction; Long-term stability;
Keywords: ایزوله پروتئین نخود; Emulsification; Fluidic pressure; Pea protein isolate; Dissolution; Droplet size; Cold-set gelation;
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Enzymatic hydrolysis; Emulsion; Interfacial properties; Microencapsulation; Spray-drying
Keywords: ایزوله پروتئین نخود; Pectin; Pea protein isolate; Conjugation; Emulsifying activity; Rheological properties; Emulsion; Citric acid (PubChem CID: 311); Potassium dihydrogen phosphate (PubChem CID: 516951); Dipotassium hydrogen phosphate (PubChem CID: 24450); Acrylamide (PubChe
Keywords: ایزوله پروتئین نخود; Gelatin; Egg white protein; Pea protein isolate; Soy protein isolate; Rice protein isolate; Ultrasound;
Keywords: ایزوله پروتئین نخود; Pea flour; Pea protein isolate; Extraction; Physicochemical properties; Technofunctional properties
Keywords: ایزوله پروتئین نخود; Protein based-hydrogels; Ionotropic gelation; Polyelectrolyte complexation; Pea protein isolate; Canola protein isolate;
Keywords: ایزوله پروتئین نخود; Milk protein isolate; Pea protein isolate; Ultrasound; Submicron emulsion; Emulsifying performance;
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Functional properties; High moisture extrusion cooking; Texture properties; Extruder responses
Effect of plant protein-polysaccharide complexes produced by mano-thermo-sonication and pH-shifting on the structure and stability of oil-in-water emulsions
Keywords: ایزوله پروتئین نخود; Mono-thermo-sonication; Protein-polysaccharide complexes; Modified starch; Pea protein isolate; Soy protein isolate; Emulsifying property;
Pea protein isolate-high methoxyl pectin soluble complexes for improving pea protein functionality: Effect of pH, biopolymer ratio and concentrations
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Pectin; Soluble complexes; Phase diagram; Solubility;
The impact of newly produced protein and dietary fiber rich fractions of yellow pea (Pisum sativum L.) on the structure and mechanical properties of pasta-like sheets
Keywords: ایزوله پروتئین نخود; PPI; pea protein isolate; PF; pea fiber rich fraction; PPI-PF blend; pea protein isolate and pea fiber blend; SE-HPLC; size exclusion-high performance liquid chromatography; SAXS; small angle X-ray scattering; SFE; supercritical fluid extraction; H2SO4; s
Functional and textural properties of a dehulled oat (Avena sativa L) and pea (Pisum sativum) protein isolate cracker
Keywords: ایزوله پروتئین نخود; Oat; Pea protein isolate; Cracker; Physicochemical; Functional and textural properties; Texture profile analysis;
Quality improvement of a rice-substituted fried noodle by utilizing the protein-polyphenol interaction between a pea protein isolate and green tea (Camellia sinensis) extract
Keywords: ایزوله پروتئین نخود; Green tea extract; Pea protein isolate; Fried rice noodle; Protein-polyphenol interaction; Antioxidant activity;
Effect of low moisture extrusion on a pea protein isolate's expansion, solubility, molecular weight distribution and secondary structure as determined by Fourier Transform Infrared Spectroscopy (FTIR)
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Low moisture extrusion; FTIR; Secondary protein structure;
Encapsulation of Lactobacillus casei ATCC 393 cells and evaluation of their survival after freeze-drying, storage and under gastrointestinal conditions
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Alginate; Encapsulation; Lactobacillus casei ATCC 393; Survival tests;
Pea protein exhibits a novel Pickering stabilization for oil-in-water emulsions at pH 3.0
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Protein-stabilized emulsion; Pickering emulsion; Flocculated droplet network; Nanoparticle;
pH-dependent emulsifying properties of pea [Pisum sativum (L.)] proteins
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Legumin; Vicilin; Emulsifying property; Flocculation; Creaming
Gelation properties of myofibrillar/pea protein mixtures induced by transglutaminase crosslinking
Keywords: ایزوله پروتئین نخود; Gelation properties; Myofibrillar; Pea protein isolate; SDS-PAGE; MTG; Thermal properties
Complex coacervation in pea protein isolate-chitosan mixtures
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Chitosan; Complex coacervation; Protein-polysaccharide interactions; Zeta potential;
Gelation properties of salt-extracted pea protein isolate induced by heat treatment: Effect of heating and cooling rate
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Gelation; Gelling point; Heating rate; Cooling rate
Gelation properties of salt-extracted pea protein isolate catalyzed by microbial transglutaminase cross-linking
Keywords: ایزوله پروتئین نخود; Gelation; Salt extraction; Pea protein isolate; Transglutaminase; Protein; Cross-linking
Functional properties of protein fractions obtained from commercial yellow field pea (Pisum sativum L.) seed protein isolate
Keywords: ایزوله پروتئین نخود; Pea protein isolate; SDS-PAGE; Functional properties; Water-soluble proteins; Salt-soluble proteins; Alkaline-soluble proteins; Alcohol-soluble proteins;
Comparative study of functional properties of commercial and membrane processed yellow pea protein isolates
Keywords: ایزوله پروتئین نخود; Membrane technology; Pea protein isolate; Functional properties; Rheology
Effects of plasticizers, pH and heating of film-forming solution on the properties of pea protein isolate films
Keywords: ایزوله پروتئین نخود; Edible film; Pea protein isolate; WVP; Solubility; Light transmission; Transparency; Microstructure
The effect of protein types and low molecular weight surfactants on spray drying of sugar-rich foods
Keywords: ایزوله پروتئین نخود; Sugar-rich foods; Stickiness; Sodium caseinate; Pea protein isolate; LMS; Spray drying
Surface protein coverage and its implications on spray-drying of model sugar-rich foods: Solubility, powder production and characterisation
Keywords: ایزوله پروتئین نخود; Sugar-rich foods; Spray drying; Stickiness; Pea protein isolate; Sodium caseinate; Low molecular weight surfactants; Dissolution; Surface protein coverage;
Gelation properties of salt-extracted pea protein induced by heat treatment
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Salt extracted; Soy protein isolate; Gelation; Gelling point; Minimum gelation concentration; Heating and cooling rate
Effect of pH on the functional behaviour of pea protein isolate–gum Arabic complexes
Keywords: ایزوله پروتئین نخود; Pea protein isolate; Gum Arabic; Complex coacervation; Emulsification; Foaming; Solubility
Kinetics of the inhibition of calcium/calmodulin-dependent protein kinase II by pea protein-derived peptides
Keywords: ایزوله پروتئین نخود; Calcium; Calmodulin; Protein kinase II; Peptides; Pea protein isolate; Enzyme kinetics;