Keywords: پکتین چغندر قند; Ovotransferrin; Small-angle X-ray scattering; Sugar beet pectin; Complexation; Atomic force microscopy; Emulsion stability;
مقالات ISI پکتین چغندر قند (ترجمه نشده)
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Keywords: پکتین چغندر قند; Sugar beet pectin; Sequential extraction; Emulsifying properties; Amino acid composition; Accessibility;
Keywords: پکتین چغندر قند; Sugar beet pectin; MCT oil; Hydrophobicity; Emulsion;
Keywords: پکتین چغندر قند; Polysaccharide; Emulsifying agent; Steric stabilization; OSA starch; Acacia gum; Sugar beet pectin;
Keywords: پکتین چغندر قند; Sugar beet pectin; Bovine serum album; Maillard reaction; Laccase; Covalent conjugates;
Keywords: پکتین چغندر قند; Sugar beet pectin; Whey protein isolate; Conjugate; Degree of glycosylation; Interfacial tension; Emulsifying properties;
Keywords: پکتین چغندر قند; Colour; Oil-in-water emulsion; Laccase; Appearance; Sugar beet pectin; Enzyme;
Keywords: پکتین چغندر قند; Sugar beet pectin; Emulsifying activity; Hydrophobicity; Protein; FTIR
Keywords: پکتین چغندر قند; Sugar beet pectin; Protein; Emulsifying properties; Electrostatic complex; Maillard reaction
Keywords: پکتین چغندر قند; Laccase; Whey protein isolate; Sugar beet pectin; Microemulsion; Nanoparticle;
Keywords: پکتین چغندر قند; CRP; chicory root pulp; HG; homogalacturonan; RG; rhamnogalacturonan; Ara; arabinose; Gal; galactose; Glc; glucose; Xyl; xylose; Man; mannose; Fuc; fucose; UA; uronic acid; GalA; galacturonic acid; Rha; rhamnose; CWPs; cell wall polysaccharides; PS; polys
Keywords: پکتین چغندر قند; Phase separation; Molecular fractionation; Gum arabic; Sugar beet pectin; Emulsification; Interfacial properties;
Continuous enzymatic hydrolysis of sugar beet pectin and l-arabinose recovery within an integrated biorefinery
Keywords: پکتین چغندر قند; Sugar beet pectin; l-Arabinose; Arabinofuranosidase; Biomass pretreatment; Continuous bioprocessing;
Outputs through the collaborative works with Prof. G. O. Phillips on hydrocolloid emulsifiers
Keywords: پکتین چغندر قند; Arabinogalactan protein; Emulsifier; Natural diversity; Gum arabic; Gum ghatti; Sugar beet pectin;
Interactions, induced by heating, of whey protein isolate (WPI) with sugar beet pectin (SBP) in solution: Comparisons with a dry-state Maillard reaction
Keywords: پکتین چغندر قند; Whey protein isolate; Sugar beet pectin; Maillard reaction; Molecular structure; Spectroscopy; Thermal stability;
Using the high temperature resistant pH electrode to auxiliarily study the sugar beet pectin extraction under different extraction conditions
Keywords: پکتین چغندر قند; Sugar beet pectin; Initial pH; Citric acid; Extraction; Characterisation; Emulsifying properties;
Changes in physical, chemical and functional properties of whey protein isolate (WPI) and sugar beet pectin (SBP) conjugates formed by controlled dry-heating
Keywords: پکتین چغندر قند; Maillard reaction; O/W emulsion stability; Whey protein isolate; Sugar beet pectin; Conjugation; UV-Vis spectroscopy;
Stabilization of whey protein isolate (WPI) through interactions with sugar beet pectin (SBP) induced by controlled dry-heating
Keywords: پکتین چغندر قند; Maillard reaction; Whey protein isolate; Sugar beet pectin; Molecular structure; Spectroscopy; Thermal stability;
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca2+, Zn2+, Fe2+ and Mg2+-ions in model systems
Keywords: پکتین چغندر قند; Sugar beet pectin; Citrus pectin; Degree of methylesterification; Ca2+, Zn2+, Fe2+ and Mg2+-bioaccessibility; Cation-mediated pectin interactions;
S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514
Keywords: پکتین چغندر قند; Sugar beet pectin; S/O/W emulsion; Probiotic bacteria; Viability; Storage; Digestion;
Effects of pH and high hydrostatic pressure on the structural and rheological properties of sugar beet pectin
Keywords: پکتین چغندر قند; Sugar beet pectin; High hydrostatic pressure; Rheological properties; StructureWater (PubChem CID: 962); Sodium hydroxide (PubChem CID: 14798); Hydrochloric acid (PubChem CID: 313); Ethanol (PubChem CID: 702); Galacturonic acid (PubChem CID: 439215); Glyc
Two-step sequential cross-linking of sugar beet pectin for transforming zein nanoparticle-based Pickering emulsions to emulgels
Keywords: پکتین چغندر قند; Pickering emulsion; Emulgel; Zein nanoparticle; Sugar beet pectin; Laccase;
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
Keywords: پکتین چغندر قند; Citrus pectin; Sugar beet pectin; Degree of methylesterification; Ca2+, Zn2+, Fe2+ and Mg2+-mediated gels; Gel-stiffness;
Tuneable stability of nanoemulsions fabricated using spontaneous emulsification by biopolymer electrostatic deposition
Keywords: پکتین چغندر قند; Low energy emulsification; Layer-by-layer electrostatic depositioning; Lauric arginate; Sugar beet pectin; Multilayer emulsion; Aggregation;
Emulsification properties of sugar beet pectin after modification with horseradish peroxidase
Keywords: پکتین چغندر قند; Sugar beet pectin; Modification; Enzyme; Horseradish peroxidase; Emulsification;
β-Lactoglobulin conformation and mixed sugar beet pectin gel matrix is changed by laccase
Keywords: پکتین چغندر قند; Sugar beet pectin; β-Lactoglobulin; Laccase; HPSEC-MALLS; Conjugation;
A Bacillus licheniformis pectin acetylesterase is specific for homogalacturonans acetylated at O-3
Keywords: پکتین چغندر قند; HILIC-MS/ELSD; NMR; Sugar beet pectin; Pectin lyase; Endo-polygalacturonase;
Investigation of molecular interactions between β-lactoglobulin and sugar beet pectin by multi-detection HPSEC
Keywords: پکتین چغندر قند; β-Lactoglobulin; Sugar beet pectin; HPSEC; Hydrodynamic properties; Ferulic acid; Molecular interactions;
Stabilization of oil-in-water emulsions by enzyme catalyzed oxidative gelation of sugar beet pectin
Keywords: پکتین چغندر قند; Emulsion; Gelation; Horseradish peroxidase; Laccase; Sugar beet pectin
Laccase mediated conjugation of heat treated β-lactoglobulin and sugar beet pectin
Keywords: پکتین چغندر قند; Sugar beet pectin; β-Lactoglobulin; Laccase; Conjugation; Solubility;
Combined HILIC-ELSD/ESI-MSn enables the separation, identification and quantification of sugar beet pectin derived oligomers
Keywords: پکتین چغندر قند; HILIC; ELSD; Sugar beet pectin; Mass spectrometry; Pectin lyase; Endo-polygalacturonase;
The ferulic acid esterases of Chrysosporium lucknowense C1: Purification, characterization and their potential application in biorefinery
Keywords: پکتین چغندر قند; Corn fibre; Wheat bran; Sugar beet pectin; Arabinoxylan; Myceliophthora thermophila
Bathochromic and stabilising effects of sugar beet pectin and an isolated pectic fraction on anthocyanins exhibiting pyrogallol and catechol moieties
Keywords: پکتین چغندر قند; Anthocyanins; Natural blue pigments; Metal-chelate complexes; Sugar beet pectin;
Crosslinking of interfacial layers in multilayered oil-in-water emulsions using laccase: Characterization and pH-stability
Keywords: پکتین چغندر قند; Multilayered emulsions; Gelatin; Sugar beet pectin; Laccase; Stability
In situ gellable sugar beet pectin via enzyme-catalyzed coupling reaction of feruloyl groups for biomedical applications
Keywords: پکتین چغندر قند; In situ gelation; Sugar beet pectin; Hydrogel; Peroxidase; Oxidative coupling polymerization
Structural modifications of sugar beet pectin and the relationship of structure to functionality
Keywords: پکتین چغندر قند; Sugar beet pectin; Emulsifying properties; Molecular structure; Protein; Lateral chains
Tailored enzymatic production of oligosaccharides from sugar beet pectin and evidence of differential effects of a single DP chain length difference on human faecal microbiota composition after in vitro fermentation
Keywords: پکتین چغندر قند; HG; homogalacturonan; RGI; rhamnogalacturonan I; SB; sugar beet; Sugar beet pectin; Homogalacturonan oligomers; Rhamnogalacturonan oligomers; Ion exchange chromatography; In vitro fermentation; Human faeces;
Physicochemical characterisation and oxidative stability of fish oil and fish oil–extra virgin olive oil microencapsulated by sugar beet pectin
Keywords: پکتین چغندر قند; Extra virgin olive oil; Microcapsule; Omega-3; Oxidation; Spray drying; Sugar beet pectin
Hydrocolloids with emulsifying capacity. Part 2 – Adsorption properties at the n-hexadecane–Water interface
Keywords: پکتین چغندر قند; Acacia senegal; Gum ghatti; Acacia seyal; Sugar beet pectin; Interfacial tension; Dilatational rheology
Hydrocolloids with emulsifying capacity. Part 3 – Adsorption and structural properties at the air–water surface
Keywords: پکتین چغندر قند; Acacia senegal; Gum ghatti; Acacia seyal; Sugar beet pectin; Surface tension; Langmuir trough; AFM; Ellipsometry
Atomic force microscopy of tomato and sugar beet pectin molecules
Keywords: پکتین چغندر قند; Tomato pectin; Sugar beet pectin; AFM; Atomic force microscopy
Effects of the proteinaceous moiety on the emulsifying properties of sugar beet pectin
Keywords: پکتین چغندر قند; Sugar beet pectin; Emulsifying properties; Proteinaceous moiety; Enzymatic modification; Oil-water interface