Keywords: نشاسته سیب زمینی; Salts; Potato starch; Hofmeister series; Gelatinization; Physicochemical properties;
مقالات ISI نشاسته سیب زمینی (ترجمه نشده)
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Keywords: نشاسته سیب زمینی; Inulin; Pectin; Rheological behavior; Thermal properties; Gel; Paste; Potato starch
Keywords: نشاسته سیب زمینی; Potato starch; Corn starch; Oxygen glow plasma; Supramolecular structure; Molecular structure
Keywords: نشاسته سیب زمینی; Wheat starch; Potato starch; Maize starch; Swelling; Thermal transition;
Keywords: نشاسته سیب زمینی; Gas/dispersion partition coefficient; Phase ratio variation method (PRV); X-ray analysis; Konjac glucomannan; Potato starch; Aroma compound;
Keywords: نشاسته سیب زمینی; Salad dressings; Potato starch; Physicochemical properties; Sensory evaluation;
Keywords: نشاسته سیب زمینی; Potato dry matter; Potato starch; Growing location; Chemical compositions; Physicochemical properties;
Keywords: نشاسته سیب زمینی; Potato starch; Resistant starch; Retrogradation; Acetylation;
Keywords: نشاسته سیب زمینی; Acid hydrolysis; Cross-linking; Potato starch; Starch nanocrystals;
Keywords: نشاسته سیب زمینی; Benzo[a]pyrene; Potato starch; Etherification; Esterification; Amphiphile;
Keywords: نشاسته سیب زمینی; Starch blends; Pasting properties; Morphology; Waxy starch; Potato starch;
Keywords: نشاسته سیب زمینی; Potato starch; Steam cooking; Aroma compounds; Aromatization; Microstructural changes;
Keywords: نشاسته سیب زمینی; Electron paramagnetic resonance; Raman spectroscopy; Carbohydrate radicals; Potato starch; Thermal activation;
Effect of rheological properties of potato, rice and corn starches on their hot-extrusion 3D printing behaviors
Keywords: نشاسته سیب زمینی; Hot-extrusion 3D printing; Rheological property; Printing behavior; Potato starch; Rice starch; Corn starch; Starch (PubChem CID: 24836924); Sodium hydroxide (PubChem CID: 14798); Water (PubChem CID: 962); Ethanol (PubChem CID: 702); Acetic acid (PubChem
Different variations in structures of A- and B-type starches subjected to microwave treatment and their relationships with digestibility
Keywords: نشاسته سیب زمینی; Normal maize starch; Potato starch; Microwave treatment; Structure; Digestibility;
High pressure processing and retrogradation of potato starch: Influence on functional properties and gastro-small intestinal digestion in vitro
Keywords: نشاسته سیب زمینی; High pressure processing; Gastro-small intestinal digestion in vitro; Potato starch; Retrogradation; Starch modification;
Intelligent pH indicator film composed of agar/potato starch and anthocyanin extracts from purple sweet potato
Keywords: نشاسته سیب زمینی; Potato starch; Agar; Purple sweet potato; Anthocyanin; pH indicator; Intelligent packaging;
Enzyme-resistant dextrins from potato starch for potential application in the beverage industry
Keywords: نشاسته سیب زمینی; Potato starch; Enzyme-resistant dextrins; Dietary fiber; Microwave irradiation; Beverage industry;
The effect of the grafting percentage of starch-g-poly(phenyl acrylate) copolymers on their pyrolysis and kinetics studied by the TG/DSC/FTIR/QMS-coupled method
Keywords: نشاسته سیب زمینی; Potato starch; Phenyl acrylate; Copolymers; TG/DSC/FTIR/QMS; Pyrolysis; Kinetics;
Rheological and Thermo-mechanical Characterization of Starch – Protein Mixtures
Keywords: نشاسته سیب زمینی; potato starch; powdered egg; soy proteins; gluten; rheological properties; Mixolab.
Multi-stimuli-responsive semi-IPN cryogels with native and anionic potato starch entrapped in poly(N,N-dimethylaminoethyl methacrylate) matrix and their potential in drug delivery
Keywords: نشاسته سیب زمینی; N,N-dimethylaminoethyl methacrylate; Potato starch; Thermoresponsive; pH responsive; Diclofenac sodium;
Effect of granule size on physicochemical, morphological, thermal and pasting properties of native and 2-octenyl-1-ylsuccinylated potato starch prepared by dry heating under different pH conditions
Keywords: نشاسته سیب زمینی; Potato starch; Octenyl succinylation; Granule size; Pasting; Thermal;
Kinetics of the oxidative decomposition of potato-starch-g-poly(phenyl methacrylate) copolymers
Keywords: نشاسته سیب زمینی; Potato starch; Starch-g-copolymers; Oxidation; Kinetics; TG-FTIR;
Degradation kinetics of starch-g-poly(phenyl methacrylate) copolymers
Keywords: نشاسته سیب زمینی; Potato starch; Starch-g-copolymers; Pyrolysis; Kinetics; TG/FTIR/QMS
SEM studies of the structure of the gels prepared from untreated and radiation modified potato starch
Keywords: نشاسته سیب زمینی; Potato starch; Gamma irradiation; Gel properties; Gelatinization; Scanning electron microscopy; SEM
Effect of γ-irradiation on granule structure and physicochemical properties of starch extracted from two types of potatoes grown in Jammu & Kashmir, India
Keywords: نشاسته سیب زمینی; Potato starch; γ-Irradiation; Physicochemical properties; Pasting properties; Morphological properties;
Properties of retrograded and acetylated starch produced via starch extrusion or starch hydrolysis with pullulanase
Keywords: نشاسته سیب زمینی; Potato starch; Depolymerization; Retrogradation; Acetylation; Resistant starch;
Multiresponsive macroporous semi-IPN composite hydrogels based on native or anionically modified potato starch
Keywords: نشاسته سیب زمینی; Composites; Hydrogels; Interpenetrating network (IPN); Macroporous polymers; Potato starch;
Electricity generation from wastewaters with starch as carbon source using a mediatorless microbial fuel cell
Keywords: نشاسته سیب زمینی; Microbial fuel cells; Mediatorless; E. coli; Potato starch; Wastewater
Formulations and quality characterization of gluten-free Egyptian balady flat bread
Keywords: نشاسته سیب زمینی; Gluten-free balady flat bread; Rice flour; Corn starch; Potato starch; Xanthan; Guar gum
Two-stage foam separation technology for recovering potato protein from potato processing wastewater using the column with the spiral internal component
Keywords: نشاسته سیب زمینی; Foam separation; Potato starch; Wastewater; Protein
Enhanced sorption of methylene blue from aqueous solutions by semi-IPN composite cryogels with anionically modified potato starch entrapped in PAAm matrix
Keywords: نشاسته سیب زمینی; Sorption; Cryogels; Methylene blue; Potato starch; Reusability; Semi-interpenetrating network
Controlling the moisture absorption capacity in a fiber-reinforced thermoplastic starch using sodium trimetaphosphate
Keywords: نشاسته سیب زمینی; Potato starch; Extrusion; Crosslinking; Sisal cellulose fiber
Potato starch as methane hydrate promoter
Keywords: نشاسته سیب زمینی; Gas hydrates; Potato starch; Formation rate; Dissociation rate; Storage capacity;
Effect of native crystalline structure of isolated potato starch on gelatinization behavior and consequently on glycemic response
Keywords: نشاسته سیب زمینی; Potato starch; X-ray diffraction; Gelatinization; Glycemic response;
Evaluation of the time-dependent stability of starch–hydrocolloid binary gels involving NMR relaxation time measurements
Keywords: نشاسته سیب زمینی; Cassava starch; Cornstarch; Guar gum; κ-Carrageenan; Oat starch; Potato starch; Xanthan gum
In situ construction of potato starch based carbon nanofiber/activated carbon hybrid structure for high-performance electrical double layer capacitor
Keywords: نشاسته سیب زمینی; Potato starch; Activated carbon; Carbon nanofibers; Electrochemical capacitor
Quantification of high-power ultrasound induced damage on potato starch granules using light microscopy
Keywords: نشاسته سیب زمینی; High power ultrasound; Sonication; Potato starch; Granule damage; Defects
Rheological and structural properties of starches from γ-irradiated and stored potatoes
Keywords: نشاسته سیب زمینی; Potato starch; Chlorpropham (CIPC); γ-Irradiation; Rheological property; Structural characteristics;
Complex formation, thermal properties, and in-vitro digestibility of gelatinized potato starch–fatty acid mixtures
Keywords: نشاسته سیب زمینی; Potato starch; Amylose; Fatty acid; Complex; In-vitro digestibility
Caramel sauces thickened with combinations of potato starch and xanthan gum
Keywords: نشاسته سیب زمینی; Caramel sauce; Potato starch; Xanthan gum; Rheology; Texture; Sensory evaluation; Thickeners
Influence of heating time and pressure treatment of potato starch on the generation of radicals: EPR studies
Keywords: نشاسته سیب زمینی; Potato starch; Radicals; Heating time; Pressure treatment;
Development of oxidised and heat-moisture treated potato starch film
Keywords: نشاسته سیب زمینی; Film; Heat-moisture treatment; Oxidation; Potato starch;
Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch
Keywords: نشاسته سیب زمینی; Sweet potato starch; Potato starch; Cross-linking; Hydroxypropylation; Substituent distribution;
The synergistic effects of amylose and phosphorus on rheological, thermal and nutritional properties of potato starch and gel
Keywords: نشاسته سیب زمینی; Potato starch; Starch gel; Thermal property; Dynamic viscoelasticity; In vitro starch digestibility;
Influence of some chemical modifications on the characteristics of potato starch powders
Keywords: نشاسته سیب زمینی; Potato starch; Chemical modification; Microstructure; Porosity; Shear test; Uniaxial compression; Flowability;
Effect of temperature on gelatinization and retrogradation in high hydrostatic pressure treatment of potato starch-water mixtures
Keywords: نشاسته سیب زمینی; Gelatinization; Retrogradation; High hydrostatic pressure; Potato starch; DSC;
The tartaric acid-modified enzyme-resistant dextrin from potato starch as potential prebiotic
Keywords: نشاسته سیب زمینی; Probiotic bacteria; Potato starch; Intestinal bacteria; Tartaric acid; Dextrin
Application of extrusion-cooking for processing of thermoplastic starch (TPS)
Keywords: نشاسته سیب زمینی; Extrusion-cooking; TPS; Potato starch; Glycerol; Film blowing; Injection molding;
Effect of the production method on the properties of RS3/RS4 type resistant starch. Part 1: Properties of retrograded starch (RS3) produced under various conditions and its susceptibility to acetylation
Keywords: نشاسته سیب زمینی; Potato starch; Freezing; Retrogradation; Acetylation;