Keywords: قدرت تورم; Fluorescent reagent; Derivatization patterns; Cross-linked starch; Swelling power; Gelatinization; Pasting property;
مقالات ISI قدرت تورم (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: قدرت تورم; Charge-carrying amino acids; Potato starch; Swelling power; Gelatinization; Retrogradation;
Keywords: قدرت تورم; Tgel; gelatinization temperature; Ws; weight of sediment; Wl; weight of the dried supernatant; WSI; water soluble index; SP; swelling power; SEM; scanning electron microscopy; To-m; onset temperature measured by hot-stage and image analysis; Tp-m; peak te
Keywords: قدرت تورم; AAC; apparent amylose content; ADH; adhesiveness; BD; breakdown; COH; cohesiveness; CPV; cold paste viscosity; DSC; differential scanning calorimeter; GT; gelatinisation temperature; HD; hardness; HPV; hot paste viscosity; PTime; peak time; PTemp; pasting
Keywords: قدرت تورم; XRD; X-ray diffraction; SAXS; small angle X-ray scattering; SEM; scanning electron microscopy; DSC; differential scanning calorimetry; SP; swelling power; WSI; water solubility index; AML; amylose leaching; QSPR; quantitative structure-property relation
Keywords: قدرت تورم; Amino acid; Swelling power; Solubility; Colour; Gel strength; Potato starch; Rheology
Keywords: قدرت تورم; Swelling power; Pasting; Gelatinization; Structure; Crystallinity;
Keywords: قدرت تورم; HMT; heat moisture treatment; HMT-20; 20% content moisture HMT; HMT-25; 25% content moisture HMT; SOL; solubility; SP; swelling power; SS; sorghum starch; SF; sorghum flour; AC; amylose content; AAC; apparent amylose content; SAC; soluble amylose content;
Keywords: قدرت تورم; High-amylose corn starch; Debranched high temperature-pressure treatment; Fractal structure; Resistant starch; DC; degree of crystallinity; DP; degree of polymerization; DSC; differential scanning calorimetry; GPC; gel permeation chromatography; HACS; h
Keywords: قدرت تورم; Babassu mesocarp; Starch; Steeping in pH alkaline; Steeping in water; Gelatinization; Swelling power
Encapsulation of the antioxidant ascorbyl palmitate in V-type granular cold-water swelling starch affects the properties of both
Keywords: قدرت تورم; Starch; Cold swelling; Inclusion complex; Ascorbyl palmitate; Swelling power; Particle size distribution; Antioxidant capacity; ABTS; 2,2â²-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) di-ammonium salt; AM; amylose; AscP; ascorbyl palmitate; CHL; ca
Improvement of rheological, thermal and functional properties of tapioca starch by using gum arabic
Keywords: قدرت تورم; Viscoelastic properties; Gum arabic; Tapioca starch; Swelling power; Solubility; Pseudoplasticity;
Influence of xanthan, guar, CMC and gum acacia on functional properties of water chestnut (Trapa bispinosa) starch
Keywords: قدرت تورم; Freeze-thaw stability; Paste clarity; Water chestnut starch; Pasting properties; Swelling power;
Effect of guar and xanthan gums on functional properties of mango (Mangifera indica) kernel starch
Keywords: قدرت تورم; Freeze-thaw stability; Gel firmness; Mango kernel starch; Pasting properties; Swelling power;
Drying methods used in starch isolation change properties of C-type chestnut (Castanea mollissima) starches
Keywords: قدرت تورم; Chestnut starch; Freeze-drying; Structure; Swelling power; Gelatinization
High pressure induced gelatinization of red adzuki bean starch and its effects on starch physicochemical and structural properties
Keywords: قدرت تورم; Swelling power; Pasting; Retrogradation; Birefringence; Crystallinity;
Physicochemical and release properties of carboxymethylated starches of Dioscorea from Jharkhand
Keywords: قدرت تورم; Dioscorea; Carboxymethylation; Swelling power; Sustained release;
Preparation and characterization of resistant starch III from elephant foot yam (Amorphophallus paeonifolius) starch
Keywords: قدرت تورم; ÎHgel; enthalpy of gelatinization; DSC; differential scanning calorimetry; PHI; peak height index; R; gelatinization range; RC; relative crystallinity; RS; resistant starch; SEM; scanning electron microscopy; SP; swelling power; T0; onset temperature; TC
Physico-chemical and functional properties of Resistant starch prepared from red kidney beans (Phaseolus vulgaris.L) starch by enzymatic method
Keywords: قدرت تورم; RS; resistant starch; SEM; scanning electron microscopy; XRD; X-ray diffractometer; TPA; texture profile analyzer; DSC; differential scanning calorimetry; WSI; water solubility index; WAC; water absorption capacity; SP; swelling power; RC; relative crysta
Physicochemical characterization of sweet potato starches popularly used in Chinese starch industry
Keywords: قدرت تورم; Amylose; Gelatinization; Retrogradation; Sweet potato starch; Swelling power; Solubility
Starch isolation method impacts soft wheat (Triticum aestivum L. cv. Claire) starch puroindoline and lipid levels as well as its functional properties
Keywords: قدرت تورم; Wheat hardness; Puroindolines; Swelling behavior; Gelatinization behavior; C*; close packing concentration; cv.; cultivar; dm; dry matter; DSC; differential scanning calorimetry; ÎH; enthalpy; MM; molecular mass; PAGE; polyacrylamide gel electrophoresis;
Ordered structure and thermal property of acid-modified high-amylose rice starch
Keywords: قدرت تورم; 13C CP/MAS NMR; 13C cross-polarisation magic-angle spinning nuclear magnetic resonance; DSC; differential scanning calorimetry; GPC; gel permeation chromatography; HPAEC; high-performance anion-exchange chromatograph; RH; relative humidity; RS; resistant
Physicochemical characteristics of rice starch supplemented with dietary fibre
Keywords: قدرت تورم; DF; dietary fibre; RAX; arabinose-to-xylose molar ratio; TCS10; Taichung Sen 10; TNu67; Tainung 67; SP; swelling power; TC; total soluble carbohydrate; To; onset temperature of pasting; PV; peak viscosity; HS; holding strength; BD; breakdown; SB; setback;
Effects of mucilage on the thermal and pasting properties of yam, taro, and sweet potato starches
Keywords: قدرت تورم; Root and tuber starch; Mucilage; Thermal properties; Pasting properties; Swelling power
Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties
Keywords: قدرت تورم; Potato starch; Cassava starch; Swelling power; Pasting behaviour; Amylopectin retrogradation; AM; amylose; amfps; amylose free potato starches; amfcs; amylose free cassava starch; AP; amylopectin; CH; carbohydrates; Câ; close packing concentration; Tc,r
Physical properties of Amaranthus starch
Keywords: قدرت تورم; Amaranthus; Starch; Amylose content; Swelling power; Physicochemical property
Physico-chemical and degradative properties of in-planta re-structured potato starch
Keywords: قدرت تورم; Phosphorylated starch; Amylose content; Starch digestibility; Swelling power; Differential scanning calorimetry
Structure–function relationships in A and B granules from wheat starches of similar amylose content
Keywords: قدرت تورم; Wheat starch; A granules; B granules; SAXS; XRD; Swelling power; Starch functionality; In vitro digestibility of starch
Effect of water content and mucilage on physico-chemical characteristics of Yam (Discorea alata Purpurea) starch
Keywords: قدرت تورم; Yam starch; Mucilage; Swelling power
Studies on functional properties of borassus starch from fresh germinating nuts of giginya (Borassus aethiopum) palm
Keywords: قدرت تورم; Borassus aethiopum Starch; Gelatinization; Swelling power; Setback viscosity; Enthalpy of gelatinization; Pasting properties
Physicochemical properties of etherified maize starches
Keywords: قدرت تورم; Etherification of maize starch; Granule morphology; Pasting properties; Rheological properties; Swelling power; Gelatinization
Comparison of the starch properties of Japanese wheat varieties with those of popular commercial wheat classes from the USA, Canada and Australia
Keywords: قدرت تورم; Wheat starch; Pasting properties; Swelling power; Differential scanning calorimetry;
Effects of guar gum and xanthan gum additions on physical and rheological properties of cationic tapioca starch
Keywords: قدرت تورم; Cationic tapioca starch; Gums; Starch-gum mixtures; Swelling power; Solubility; Gelatinization characteristics; Viscoelasticity;