Keywords: کاهش چربی; Reduced fat; Nanoemulsion; Microgel; Alginate beads; Rheology; Electrostatic deposition;
مقالات ISI کاهش چربی (ترجمه نشده)
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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: کاهش چربی; High pressure; Reduced fat; Rheology; Protein imaging; Cooking loss;
Keywords: کاهش چربی; Hydrogel particles; Biopolymers; Coacervation; Electrostatic complexation; Structure; Pectin; Gelatin; Starch; Reduced fat; Delivery systems; Encapsulation
Keywords: کاهش چربی; Progressive exposure; Direct exposure; Reduced fat; Reduced sugar; Liking; Biscuit;
Keywords: کاهش چربی; Sweetness; Liking; Biscuit; Reduced sugar; Reduced fat
Keywords: کاهش چربی; Hydrocolloids; Locust bean gum; Modified starch; Emulsion; Reduced fat; Rheology;
Keywords: کاهش چربی; Homogenization cream; White cheese; Reduced fat; Texture; Microstructure;
Keywords: کاهش چربی; Reduced fat; Emulsion; Aggregation; Rheology; Droplet; Starch; Dispersions; Electrostatic; Calcium;
Keywords: کاهش چربی; Rheology; Oral simulation; Mastication; Reduced fat; Starch; Sensory;
Microgels formed by electrostatic complexation of gelatin and OSA starch: Potential fat or starch mimetics
Keywords: کاهش چربی; Hydrogel particles; Electrostatic complexation; Coacervation; Structure; OSA starch; Gelatin; Reduced fat
Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers
Keywords: کاهش چربی; Reduced fat; Emulsion; Aggregation; Rheology; Xanthan; Starch; Whey protein; Electrostatic;
Reduced-fat Cheddar and Swiss-type cheeses harboring exopolysaccharide-producing probiotic Lactobacillus mucosae DPC 6426
Keywords: کاهش چربی; reduced fat; Cheddar; Swiss type; Lactobacillus mucosae; exopolysaccharide;
Structure–function relationships in food emulsions: Improving food quality and sensory perception
Keywords: کاهش چربی; Emulsion; Droplet characteristics; Appearance; Viscosity; Stability; Flavor; Texture; Mouthfeel; Sensory properties; Reduced fat
Comparison of the FryLess 100Â K Radiant Fryer to oil immersion frying
Keywords: کاهش چربی; Immersion frying; Radiant; Sensory evaluation; Chicken; Reduced fat;
Structuring lipids by aggregation of acidic protein microspheres in W/O emulsions
Keywords: کاهش چربی; Emulsions; Microspheres; Aggregation; Reduced fat; Gelation; Whey protein; Rheology;
Controlling W/O/W multiple emulsion microstructure by osmotic swelling and internal protein gelation
Keywords: کاهش چربی; W/O/W emulsions; WPI gelation; Osmotic pressure; Dilution factors; Swelling; Diffusion; Coalescence; Reduced fat;
Modification of emulsion properties by heteroaggregation of oppositely charged starch-coated and protein-coated fat droplets
Keywords: کاهش چربی; Heteroaggregation; Emulsions; Modified starch; Whey protein; Stability; Reduced fat;
Structuring of lipid phases using controlled heteroaggregation of protein microspheres in water-in-oil emulsions
Keywords: کاهش چربی; W/O emulsions; Microclusters; Lactoferrin; β-Lactoglobulin; Proteins; Heteroaggregation; Electrostatic interactions; Reduced fat; Microspheres
Effects of reduced-fat modified wet distillers grains with solubles on beef steer performance and carcass composition
Keywords: کاهش چربی; beef steer; carcass characteristic; distillers grains; finishing performance; reduced fat;
Formation of semi-solid lipid phases by aggregation of protein microspheres in water-in-oil emulsions
Keywords: کاهش چربی; Emulsions; Microspheres; Proteins; Reduced fat; Reduced transâfat; Gelation; WPI; Rheology; Delivery systems;
Fabrication of viscous and paste-like materials by controlled heteroaggregation of oppositely charged lipid droplets
Keywords: کاهش چربی; Emulsions; Rheological properties; Semi-solid structure; Heteroaggregation; Electrostatic interactions; Lactoferrin; β-Lactoglobulin; Droplets; Reduced fat;
Reducing the fat content in ground beef without sacrificing quality: A review
Keywords: کاهش چربی; Reduced fat; Beef; Gums; Carbohydrates; Proteins; Added water;
Effects of sucrose drinks on macronutrient intake, body weight, and mood state in overweight women over 4 weeks
Keywords: کاهش چربی; Sucrose; Carbohydrate; Overweight; Fat intake; Energy intake; Bodyweight; Mood; Carbohydrate-craving obesity; Reduced fat; Sugary soft drinks; Cognitive control of diet
Development of reduced-fat mayonnaise using 4αGTase-modified rice starch and xanthan gum
Keywords: کاهش چربی; Mayonnaise; Reduced fat; Viscoelastic properties; 4αGTase
Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance
Keywords: کاهش چربی; “Minas Frescal” cheese; Ultrafiltration; Reduced fat; Rheology; Viscoelasticity
High pressure treatment of reduced-fat Mozzarella cheese: Effects on functional and rheological properties
Keywords: کاهش چربی; High pressure; Reduced fat; Mozzarella cheese; Functionality; Appearance;