Keywords: V-آمیلوز; RVA; rapid visco-analyzer; XRD; X-ray diffraction; DSC; differential scanning calorimetry; Rpm; revolutions per minute; RVU; rapid visco analyzer units; XRD; X-ray diffraction; DSC; differential scanning calorimetry; DLPSD; dynamic laser scattering partic
مقالات ISI V-آمیلوز (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: V-آمیلوز; Policosanol; Dextrin; V-amylose; Aqueous dispersion; Inclusion complex
Polymorphism of crystalline complexes of V-amylose with fatty acids
Keywords: V-آمیلوز; PROA; propanoic acid (C3); BUTA; butanoic acid (C4); PENA; pentanoic acid (C5); HEXA; hexanoic acid (C6); OCTA; octanoic acid (C8); DECA; decanoic acid (C10); DODA; dodecanoic acid (C12); TEDA; tetradecanoic acid (C14); HEDA; hexadecanoic acid (C16); OCDA
Influence of high-pressure homogenization on the physicochemical properties of bambara starch complexed with lysophosphatidylcholine
Keywords: V-آمیلوز; Bambara starch; V-amylose; High-pressure homogenization; Rheology; Lysophosphatidylcholine
Structural characterization of complexes prepared with glycerol monoestearate and maize starches with different amylose contents
Keywords: V-آمیلوز; Inclusion complex; Emulsifier; V-amylose; Amylopectin; Microscopy;
Amylose folding under the influence of lipids
Keywords: V-آمیلوز; Molecular dynamics; Carbohydrates; Oligosaccharides; V-Amylose; Protein folding
Occurrence of amylose-lipid complexes in teff and maize starch biphasic pastes
Keywords: V-آمیلوز; RVA; rapid visco-analyzer; XRD; X-ray diffraction; DSC; differential scanning calorimetry; rpm; revolutions per minute; RVU; rapid visco analyzer units; Starch pasting viscosity; Amylose-lipid complexes; Maize starch; Teff starch; Starch hydrolysis; V-a
Complexation with starch for encapsulation and controlled release of menthone and menthol
Keywords: V-آمیلوز; V-amylose; Aroma; Stability tests; Controlled release;
Effects of long chain fatty acid unsaturation on the structure and controlled release properties of amylose complexes
Keywords: V-آمیلوز; V-amylose; Inclusion complexes; Nanoencapsulation; Atomic force microscopy; Unsaturated fatty acids; Particle size distribution
Continuous dual feed homogenization for the production of starch inclusion complexes for controlled release of nutrients
Keywords: V-آمیلوز; HACS, High amylose corn starch; PBS, Phosphate buffer saline; XRD, X-ray diffractionStarch; V-amylose; Inclusion complex; Nano-encapsulation; Controlled release
Inclusion complexes of tapioca starch with flavour compounds
Keywords: V-آمیلوز; Tapioca starch; Inclusion complex; V-amylose; Aliphatic alcohol; Ketone
Enzyme and acid resistance of amylose-lipid complexes differing in amylose chain length, lipid and complexation temperature
Keywords: V-آمیلوز; Complexation; V-amylose; Enzymic and acid hydrolysis; Chain length;