Keywords: ژلاتینگ حرارتی; Hake muscle; Liposomes; Trehalose; Water binding; Thermal gelation;
مقالات ISI ژلاتینگ حرارتی (ترجمه نشده)
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Keywords: ژلاتینگ حرارتی; Hake mince; Protein aggregation; Water binding; Thermal gelation; Dried liposomes; Soy phosphatidylcholine;
Keywords: ژلاتینگ حرارتی; Bioactive properties; Crayfish proteins; Thermal gelation; Viscoelastic properties;
Keywords: ژلاتینگ حرارتی; Egg yolk; κ-Carrageenan; Protein-polysaccharide interactions; Thermal gelation; Small amplitude oscillatory shear; Scanning electron microscopy;
Keywords: ژلاتینگ حرارتی; Protein-polysaccharide dispersion; Mixed gel; Apparent viscosity; Viscoelasticity; Thermal gelation
Keywords: ژلاتینگ حرارتی; Oat protein; Inulin; Thermal gelation; Phase separation; Protein–polysaccharide interactions
Keywords: ژلاتینگ حرارتی; Oat protein; Thermal gelation; Partial hydrolysis; Mechanical properties; Water-holding capacity;
Keywords: ژلاتینگ حرارتی; Thermal gelation; Methylcellulose; Ceramic extrusion; Gelation temperature;
3D extrusion printing of magnesium aluminate spinel ceramic parts using thermally induced gelation of methyl cellulose
Keywords: ژلاتینگ حرارتی; Magnesium aluminate spinel; 3D printing; Methyl cellulose; Thermal gelation;
Heat-induced gelation of egg yolk as a function of pH. Does the type of acid make any difference?
Keywords: ژلاتینگ حرارتی; Egg yolk; Linear viscoelasticity; Thermal gelation; Acid gelation; Gel microstructure;
Development and characterization of lactoferrin-GMP nanohydrogels: Evaluation of pH, ionic strength and temperature effect
Keywords: ژلاتینگ حرارتی; Milk proteins; Biopolymer nanoparticles; Electrostatic interaction; Thermal gelation; Whey proteins
Impacts of pH and heating temperature on formation mechanisms and properties of thermally induced canola protein gels
Keywords: ژلاتینگ حرارتی; Canola protein; Thermal gelation; Formation mechanism; Mechanical properties;
Characterization of hydroxypropylmethylcellulose (HPMC) using comprehensive two-dimensional liquid chromatography
Keywords: ژلاتینگ حرارتی; Hydroxypropylmethylcellulose; Comprehensive two-dimensional liquid chromatography; Aqueous size-exclusion chromatography; Thermal gelation; Cloud point
New insights on the interaction between hydroxypropylmethyl cellulose and sodium dodecyl sulfate
Keywords: ژلاتینگ حرارتی; Hydroxypropylmethyl cellulose (HPMC); Sodium dodecyl sulfate (SDS); Hydrogels; Association; Micellization; Thermal gelation;
Heat-induced changes in dairy products containing sucrose
Keywords: ژلاتینگ حرارتی; Thermal gelation; Concentrated milk; Kinetics; Colour; Fluorescence
Molecular and mechanical properties of hydroxypropyl methylcellulose solutions during the sol:gel transition
Keywords: ژلاتینگ حرارتی; FTIR-ATR; Thermal gelation; Water;
Thermal properties and heat-induced aggregation of natural actomyosin extracted from goatfish (Mulloidichthys martinicus) muscle as influenced by iced storage
Keywords: ژلاتینگ حرارتی; Natural actomyosin; Aggregation; Goatfish; Thermal gelation
Formation of soluble aggregates from insoluble commercial soy protein isolate by means of ultrasonic treatment and their gelling properties
Keywords: ژلاتینگ حرارتی; Soy protein isolate (SPI); Soluble aggregates; Ultrasonic; Protein solubility; Thermal gelation
Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration
Keywords: ژلاتینگ حرارتی; Jonah crab; Surimi; Thermal gelation; Denatured proteins
Thermal denaturation and gelation of vicilin-rich protein isolates from three Phaseolus legumes: A comparative study
Keywords: ژلاتینگ حرارتی; Vicilin; Phaseolus legume; Protein denaturation; Thermal gelation
Potential application of Metolose® in a thermoresponsive transdermal therapeutic system
Keywords: ژلاتینگ حرارتی; Metolose®; Thermoresponsive behaviour; Thermal gelation; Drug release
Studies of the effect of hydrostatic pressure pretreatment on thermal gelation of chicken myofibrils and pork meat patty
Keywords: ژلاتینگ حرارتی; BSA, bovine serum albumin; EGTA, O,O′-Bis(2-aminoethyl) ethyleneglycol-N,N,N′,N′-tetraacetic acid; PBS, phosphate buffered saline; SDS-PAGE, sodium dodecyl sulfate polyacrylamide gel electrophoresisPressure treatment; Muscle; Thermal gelation; Chicken myo
Influence of κ-carrageenan on the thermal gelation of salt-soluble meat proteins
Keywords: ژلاتینگ حرارتی; κ-Carrageenan; Salt-soluble meat proteins; Thermal gelation; Oscillation measurements;