Keywords: Gluten-free; Bread making; Methodology; Coeliac disease; 1H NMR; proton nuclear magnetic resonance; 2D; two-dimensional; ADA; acetylated distarch adipate; CLSM; confocal laser scanning microscopy; (C)MC; (carboxy)methylcellulose; DAG; diacylglycerol; DATE
مقالات ISI (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: Transglutaminase; Glucose-oxidase; Xylanase; Baking performance; Texture; RS; Resistant Starch; Gox; Glucose oxidase; HE; xylanase; TG; transglutaminase; WF; wheat flour; SSL; sodium stearoyl lactylate; DATEM; diacetyl tartaric acid ester of mono- and dig
Keywords: ASE; accelerated solvent extractor; DAG; diacylglycerols; DATEM; diacetyl tartaric esters of mono- and diglycerides; DGDG; digalactosyldiacylglycerols; DGMG; digalactosylmonoacylglycerols; dm; dry matter; EP; enzyme protein; FFA; free fatty acids; HPLC-
Physicochemical characterization of sodium stearoyl lactylate (SSL), polyoxyethylene sorbitan monolaurate (Tween 20) and κ-carrageenan
Keywords: Sodium stearoyl lactylate; Tween 20; κ-carrageenan; Surface tension; Calorimetry; IR; NMR;
Thermal, conformational and rheological properties of κ-carrageenan-sodium stearoyl lactylate gels and solutions
Keywords: PubChem CID: 23671849; Carrageenan; DSC; Rheology; Surfactant; Sodium stearoyl lactylate;
Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
Keywords: Paraffin; Phase change material; Nano Al2O3; Sodium stearoyl lactylate; Effective thermal conductivity; Latent heat;
Advances in the application of food emulsifier α-gel phases: Saturated monoglycerides, polyglycerol fatty acid esters, and their derivatives
Keywords: Food emulsifier; α-gel phase; Polymorphic behavior; Monoglyceride; Polyglycerol ester of fatty acid; Sodium stearoyl lactylate; Baking; Fat-reduction; Cosmetics;
Effect of the emulsifier sodium stearoyl lactylate and of the enzyme maltogenic amylase on the quality of pan bread during storage
Keywords: Pan bread; Emulsifiers; Enzymes; Sodium stearoyl lactylate; Maltogenic amylase; Technological quality;
The effects of microbial transglutaminase, sodium stearoyl lactylate and water on the quality of instant fried noodles
Keywords: Instant fried noodles; MTGase; Sodium stearoyl lactylate; Water; Texture; Colour
Effect of a new emulsifier containing sodium stearoyl-2-lactylate and carrageenan on the functionality of meat emulsion systems
Keywords: Pork; Meat batters; Functionality; Emulsion; Carrageenan; Sodium stearoyl lactylate; Casein; Soy protein