Keywords: سینرزس; Hydrogel; Crosslinker; Gelation time; Syneresis; Thermal stability; Strain sweep;
مقالات ISI سینرزس (ترجمه نشده)
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Keywords: سینرزس; Dietary fiber; Water retention capacity; Turbidity; Syneresis; Bile acid binding; Ultrafine grinding;
Keywords: سینرزس; RS; rice starch gel; DP; degree of polymerization; LPI; low DP inulin (DPâ¯<â¯1â¯0); MPI; medium DP inulin (DPâ¯â¥â¯10); HPI; high DP inulin (DPâ¯>â¯23); FTC; freeze-thaw cycle; SEM; scanning electron microscopy; NMR; nuclear magnetic resonance; D
Keywords: سینرزس; Titania aerogel; Hydrolysis level; Specific surface area; Mesoporous structures; Syneresis;
Keywords: سینرزس; Tiger nut milk; Enzymatically cross-linked protein; Fermentation; Viscosity; Syneresis;
Keywords: سینرزس; Custard; Pearl millet starch; Chemical modification; Sensory analysis; Syneresis;
Keywords: سینرزس; Fermented milk products; EPS; Graininess; Syneresis; Stirred yogurt; Sonication; Gelation;
Keywords: سینرزس; Osmotic pressure; Hydrogels; Syneresis; Gel instability;
Keywords: سینرزس; Wheat flour; Starch; Gamma irradiation; Solubility; Syneresis; Pasting properties;
Keywords: سینرزس; milk coagulation; curd firming; syneresis; breed; herd productivity;
Keywords: سینرزس; Syneresis; Carrageenan; Yield stress; Gel instability;
Keywords: سینرزس; Carrot juice; Stabilizer; Syneresis; Total carotenoids; Yoghurt
Keywords: سینرزس; Kappa-carrageenan; Starch; Dispersion; Gel; Syneresis; Swelling
Keywords: سینرزس; Rice; Corn; Starch; Amylose; Syneresis; Pasting; SEM
Keywords: سینرزس; cheese; syneresis; salt; potassium;
Keywords: سینرزس; casein; gelation; rennet; syneresis;
Keywords: سینرزس; ovine milk; milk coagulation property; curd-firming modeling; syneresis; cheese-making property;
Keywords: سینرزس; dairy system; milk coagulation; curd firming; syneresis; modeling;
Keywords: سینرزس; Porous polymers; Morphology; Swollen state; Syneresis;
Keywords: سینرزس; Reduced-fat yogurt; Starch; Dynamic viscoelasticity; Syneresis; Native and chemically modified starches;
Keywords: سینرزس; Dynamic high pressure; Enzymatic coagulation of milk; Calf rennet; Proteolysis; Syneresis; Confocal microscopy
Keywords: سینرزس; Densification; flocculation; settling tests; syneresis; wall effects;
Keywords: سینرزس; Dextran; Rheology; Acidified milk; Gelation; Syneresis;
Keywords: سینرزس; Goat's milk yoghurt; Transglutaminase; Texture; Syneresis; Microstructure;
Keywords: سینرزس; Salt soluble meat protein; Carrageenan; Soy protein isolate; Rheology; Gel strength; Syneresis
Physicochemical and sensory properties of yogurt as affected by the incorporation of jumbo squid (Dosidicus gigas) powder
Keywords: سینرزس; Jumbo squid flour; Sensory; Acidity; Syneresis; Viscosity; Quality;
Blends of Pereskia aculeata Miller mucilage, guar gum, and gum Arabic added to fermented milk beverages
Keywords: سینرزس; Fermented milk beverage; Microstructure; Mixture design; Syneresis; Texture;
Rheological and structural properties of modified starches from the young shoots of Borassus aethiopium
Keywords: سینرزس; Starch; Borassus aethiopium; Oxidation; Acetylation; Rheology; Syneresis
Physico-chemical characterization of galactan exopolysaccharide produced by Weissella confusa KR780676
Keywords: سینرزس; Galactan; Physicochemical properties; Emulsion; Flocculation; Syneresis;
A mechanism of basal spacing reduction in sodium smectitic clay materials in contact with DNAPL wastes
Keywords: سینرزس; Clay; Cracking; Syneresis; DNAPL; Surfactant; Hazardous waste
Influence of elasticity on the syneresis properties of κ-carrageenan gels
Keywords: سینرزس; Syneresis; Swelling; Elasticity; κ-Carrageenan;
Experimental research of syneresis mechanism of HPAM/Cr3+ gel
Keywords: سینرزس; Gel; HPAM; Syneresis; Crosslinking;
Effect of subclinical intramammary infection on milk quality in dairy sheep: II. Matured-pressed cheese (Manchego) produced from milk of uninfected and infected glands and from their blends
Keywords: سینرزس; Subclinical mastitis; Sheep; Coagulase-negative staphylococci; Syneresis; Cheese evaluation
Physicochemical properties of native and γ-irradiated wild arrowhead (Sagittaria sagittifolia L.) tuber starch
Keywords: سینرزس; Arrowhead; Starch; γ-Irradiation; Pasting; Syneresis
The dramatic effect of small pH changes on the properties of chitosan hydrogels crosslinked with genipin
Keywords: سینرزس; Chitosan; Genipin; Hydrogel; Swelling; pH dependent; Syneresis;
Effect of gamma-irradiation on physico-chemical and functional properties of arrowhead (Sagittaria sagittifolia L.) tuber flour
Keywords: سینرزس; Arrowhead; Flour; Gamma-irradiation; Syneresis; Pasting; Functional properties
Microbiological, functional and rheological properties of low fat yogurt supplemented with Pleurotus ostreatus aqueous extract
Keywords: سینرزس; Polyphenols; Gel formation; Syneresis; Texture; Yogurt microstructure;
Characterization of structure, physico-chemical properties and diffusion behavior of Ca-Alginate gel beads prepared by different gelation methods
Keywords: سینرزس; Diffusion coefficient; External gelation; Internal gelation; Vitamin B12; Syneresis;
Native tapioca starch as a potential thickener for fruit fillings. Evaluation of mixed models containing low-methoxyl pectin
Keywords: سینرزس; Tapioca starch; Pectin; Fruit fillings; Rheology; Pasting properties; Texture; Syneresis;
Effect of gamma irradiation on physicochemical properties of Indian Horse Chestnut (Aesculus indica Colebr.) starch
Keywords: سینرزس; Indian Horse Chestnut; Starch; Gamma irradiation; Physico-chemical properties; Pasting properties; Syneresis;
Improvement on the freeze-thaw stability of corn starch gel by the polysaccharide from leaves of Corchorus olitorius L.
Keywords: سینرزس; Corchorus olitorius L.; Freeze-thaw; Syneresis; Corn starch; Rheology;
Characteristics of a novel bacterial polysaccharide consisted of glucose and mannose as major components
Keywords: سینرزس; Mitsuaria chitosanitabida; Bacterial exopolysaccharide; Syneresis; Viscosity
Structural mechanisms leading to improved water retention in acid milk gels by use of transglutaminase
Keywords: سینرزس; Milk; Acidification; Transglutaminase; Syneresis
Rheological and textural studies of fresh and freeze-thawed native sago starch–sugar gels. II. Comparisons with other starch sources and reheating effects
Keywords: سینرزس; Sago starch; Gel; Texture; Rheology; Freeze-thaw; Syneresis
Freeze-thaw stability of starches from different botanical sources: Correlation with structural features
Keywords: سینرزس; AAC; apparent amylose content; APC ratio; amylopectin unit-chain ratio; FTC; freeze-thaw cycle; MLR; multiple linear regression; Starch; Syneresis; Freeze-thaw stability; Amylose; Amylopectin;
Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels
Keywords: سینرزس; Waxy rice flour; Cassava starch; Freezing; Texture; Rice starch; Retrogradation; Microstructure; Syneresis;
In situ pectin engineering as a tool to tailor the consistency and syneresis of carrot purée
Keywords: سینرزس; Carrot; Purée; Pectin; Syneresis; High-pressure homogenisation; Blanching; Anti-pectin antibodies;
Shear Wave Elastography Quantification of Blood Elasticity During Clotting
Keywords: سینرزس; Deep venous thrombosis; Coagulation; Elasticity; Thrombolytics; Syneresis;
Invited review: Genetics and modeling of milk coagulation properties
Keywords: سینرزس; milk coagulation time and curd firmness; syneresis; genetic parameter; mid-infrared spectroscopy;
Compressive textural attributes, opacity and syneresis of gels prepared from gellan, agar and their mixtures
Keywords: سینرزس; Gellan; Agar; Mixed gel; Opacity; Syneresis; Texture