Keywords: اتصال آب; Wheat bran; Water binding; Particle size; Bread making;
مقالات ISI اتصال آب (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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.
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: اتصال آب; Hake muscle; Liposomes; Trehalose; Water binding; Thermal gelation;
Keywords: اتصال آب; Hake mince; Protein aggregation; Water binding; Thermal gelation; Dried liposomes; Soy phosphatidylcholine;
Keywords: اتصال آب; Bacterial cellulose; Food additives; Polysaccharide composites; Water binding; Mechanical properties;
Keywords: اتصال آب; Pectin; Material properties; Water binding; Storage; HMP; high methoxylated pectin; LMP; low methoxylated pectin; LMP-AC; acidic demethoxylated pectin; LMP-ENZ; enzymatic demethoxylated pectin; LMP-AMID; amidated pectin; DM; degree of methoxylation; GC; g
Keywords: اتصال آب; KGM; konjac glucomannan; CMKGM; carboxymethyl konjac glucomannan; DS; degree of substitution; DD; degree of deacetylation; RH; relative humiditym; DVS; dynamic vapor sorption; XRD; X-ray diffraction; SEM; scanning electron microscopy; AFM; atomic force mi
Allosteric sodium in class A GPCR signaling
Keywords: اتصال آب; GPCR activation; allosteric modulation; biased signaling; conserved pocket; sodium ion; water binding
Influence of pectin modification on water binding properties
Keywords: اتصال آب; Pectin; Material properties; Water binding; DSC
Application of pork fat diacylglycerols in meat emulsions
Keywords: اتصال آب; Emulsions; Diacylglycerols (DAGs); Fat binding; Lard; Meat products; Texture; Water binding
Structural and physicochemical properties and in vitro digestibility of recrystallized linear α-d-(1 → 4) glucans derived from mild-acid-modified cassava starch
Keywords: اتصال آب; α-d-(1 → 4) glucans; Crystallinity; Thermal properties; Solubility; Water binding; Particle size; In vitro digestibility
Sorption and thermal properties of dried egg whites
Keywords: اتصال آب; Egg white; Moisture content; Humidity; Water activity; Enthalpy; Evaporation; Heat; Sorption; Water binding
Effect of non-meat proteins on hydration and textural properties of pork meat gels enhanced with microbial transglutaminase
Keywords: اتصال آب; Pork gels; Sodium caseinate; Soy isolate; Blood plasma; Gelatin; Microbial transglutaminase; Texture; Water binding
Water as a hydrogen bonding bridge between a phenol and imidazole. A simple model for water binding in enzymes
Keywords: اتصال آب; Hydrogen bonding; Water binding; 2H solid-state NMR; X-ray structure
Enhancement with varying phosphate types, concentrations, and pump rates, without sodium chloride on beef biceps femoris quality and sensory characteristics
Keywords: اتصال آب; Beef; Palatability; Phosphate; Sodium chloride; Water binding
Effects of sodium chloride, phosphate type and concentration, and pump rate on beef biceps femoris quality and sensory characteristics
Keywords: اتصال آب; Beef; Phosphate; Sodium chloride; Water binding; Palatability;