Keywords: ناسازگاری ترمودینامیکی; Whey protein fibrils; Chitosan; Thermodynamic incompatibility; Protein gel; Turbidity; Viscosity;
مقالات ISI ناسازگاری ترمودینامیکی (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: ناسازگاری ترمودینامیکی; Persian gum; Sodium caseinate; Thermodynamic incompatibility; Phase separation; Cross model; Bingham model; Viscometry;
Keywords: ناسازگاری ترمودینامیکی; Phase separation; Rheology; Gelatin; Starch; Wheat protein isolate; Soy protein isolate; Thermodynamic incompatibility; Multicomponent gels
Keywords: ناسازگاری ترمودینامیکی; Thermodynamic incompatibility; Protein; Polysaccharides; Polyphenols; Olive mill wastewater;
Effect of molecular weight on the ability of guar gum to enhance “weak gel” rheology of microdispersed oxidised cellulose (MDOC)
Keywords: ناسازگاری ترمودینامیکی; Oxidised cellulose; MDOC; Oscillatory rheology; Segregative interactions; Thermodynamic incompatibility; “Weak gel”;
Effect of pH and interaction between egg white protein and hydroxypropymethylcellulose in bulk aqueous medium on foaming properties
Keywords: ناسازگاری ترمودینامیکی; EW; egg white protein; HPMC; hydroxypropylmethylcellulose; ANOVA; analysis of variance; CCRD; central composite rotatable design; DR; drainage (% drained liquid); R2; percentage of variance explained; Vbubble; bubble growth rate (% BS/min); Thermodynamic
Tailoring the morphology and rheology of phase-separated biopolymer gels using microbial cells as structure modifiers
Keywords: ناسازگاری ترمودینامیکی; Phase separation; Rheology; Gelatin; Maltodextrin; Edible particles; Thermodynamic incompatibility; Edible bijels
Microstructure and elastic modulus of phase-separated gelatin–starch hydrogels containing dispersed oil droplets
Keywords: ناسازگاری ترمودینامیکی; Emulsion gel; Phase separation; Rheology; Gelatin; Starch; Thermodynamic incompatibility
Microstructure and elastic modulus of mixed gels of gelatin + oxidized starch: Effect of pH
Keywords: ناسازگاری ترمودینامیکی; Phase separation; Gel rheology; Confocal microscopy; Gelatin; Oxidized starch; Thermodynamic incompatibility
Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
Keywords: ناسازگاری ترمودینامیکی; Thermodynamic incompatibility; Protein partitioning; Phase separation; Hydroxypropylmethylcellulose; Whey proteins
Microencapsulation of oil by polymer mixture–ionic surfactant interaction induced coacervation
Keywords: ناسازگاری ترمودینامیکی; Polymer–surfactant interaction; Polymer–polymer interaction; Thermodynamic incompatibility; Segregative phase separation; Coacervation; Microencapsulation; Spray drying
Fabrication and characterization of filled hydrogel particles based on sequential segregative and aggregative biopolymer phase separation
Keywords: ناسازگاری ترمودینامیکی; Hydrogel particles; Pectin; Caseinate; Thermodynamic incompatibility; Coacervation; Electrostatic interactions; Segregation; Aggregation
Conformational ordering and gelation of gelatin in mixtures with soluble polysaccharides
Keywords: ناسازگاری ترمودینامیکی; Gelatin; Gelation; Biopolymer mixtures; Segregative interactions; Thermodynamic incompatibility
Segregative interactions between gelatin and polymerised whey protein
Keywords: ناسازگاری ترمودینامیکی; Biopolymer mixtures; Thermodynamic incompatibility; Segregation; Whey protein polymers; Gelatin
Influence of hydrocolloids on phase separation and emulsion properties of whey protein isolate
Keywords: ناسازگاری ترمودینامیکی; Whey protein isolate; Pectin; Guar gum; Iota-carrageenan; Phase separation; Emulsion stability; Thermodynamic incompatibility
Preparation of multiple emulsions based on thermodynamic incompatibility of heat-denatured whey protein and pectin solutions
Keywords: ناسازگاری ترمودینامیکی; Multiple emulsions; Pectin; Whey protein; Thermodynamic incompatibility