Keywords: کسانتان; Chitosan; Xanthan; Surfactant; Silicone; Mechanical properties; Tissue engineering;
مقالات ISI کسانتان (ترجمه نشده)
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Keywords: کسانتان; Coating; Alginic acid; Xanthan; Shelf life; Antimicrobial;
Keywords: کسانتان; Xanthan; Cold plasma; Viscosity; Interfacial tension; Emulsion;
Keywords: کسانتان; Corn gluten meal; Microfluidization; Gluten-free bread; Xanthan; Citrus fiber;
Keywords: کسانتان; Scale inhibition; Calcite; Anhydrite; Monte Carlo; Guar; Xanthan;
Keywords: کسانتان; Gluten-free; Xanthan; Transglutaminase; Chickpea protein; Millet;
Keywords: کسانتان; Economic analysis; Process model; Xanthan; Wastewater treatment; SuperPro Designer;
Keywords: کسانتان; Xanthan; Atomic force microscopy (AFM); Secondary structure; Structural conformation; Viscosity;
Keywords: کسانتان; Xanthan; Dilute solutions; Aggregation; Viscosity; Light scattering;
Keywords: کسانتان; Xanthan; Chemical modification; Chains stiffness; Conformation; Rheology; Gel;
Keywords: کسانتان; Diffusing wave spectroscopy; Pharmaceutical emulsions; Physical stability; Mean square displacement; Xanthan;
Keywords: کسانتان; DODAB; Xanthan; Galactomannan; EGF; Layer-by-layer; Liposomes
Keywords: کسانتان; Xanthan; Hydrophobic modification; Oil/water interface; Interfacial rheology;
Keywords: کسانتان; Oil-in-water emulsion; Xanthan; Enzyme-modified guar; Lipid oxidation; Whey protein; Viscosity; Particle size; Hydroperoxide; TBARS; Hexanal
Keywords: کسانتان; Particle tracking; Microrheology; Xanthan; Polysaccharide; Viscoelasticity; Renaturation;
Keywords: کسانتان; Xanthan; Konjac mannan; Helix; Random coil; Models of interaction;
Keywords: کسانتان; Light scattering; Small angle neutron scattering; Xanthan; Polysaccharide; Fractal; Helix;
Keywords: کسانتان; Mouthfeel; Flavour; Sweetness; Xanthan; Dextran; Thin film rheology; APCI-MS;
Keywords: کسانتان; Chitosan; Xanthan; Collagen;
Keywords: کسانتان; Ultrasonic degradation; Xanthan; Pyruvate group; Salt; Rheology; Viscosity;
Keywords: کسانتان; Xanthan; Polypyrrole; Scaffolds; Fibroblast; Magnetic field;
Keywords: کسانتان; Rheology; Welan; Xanthan; Gellan; Inorganic cation; Viscosity retention rate
Keywords: کسانتان; mozzarella; string; starch; xanthan;
Keywords: کسانتان; Porous microparticles; Methacrylic monomers; Xanthan; Surface morphology; Theophylline;
Keywords: کسانتان; Saliva; Xanthan; Rheology; Filament break-up; Oral processing;
Keywords: کسانتان; Microstructure; Mixed system; Acid milk gel; Xanthan; Food design; Fibrous structure
Keywords: کسانتان; Xanthan; Extrusion; Flavour perception; Starch; Rheology; Particulate structure;
Keywords: کسانتان; Xanthan; Pyruvate; Molecular weight; Ultracentrifugation;
Keywords: کسانتان; Xanthan; Intrinsic viscosity; Salt addition; Polyelectrolyte effect; Conformational parameters.;
Keywords: کسانتان; Agarose; Alginate; Xanthan; Disaccharide; Viscoelasticity; Water holding capacity
Keywords: کسانتان; Native waxy maize starch; Xanthan; Guar; Shear effects; Granule size; Rheology;
Keywords: کسانتان; Dry heating; Rice starch; Xanthan; Pasting properties; Rheological properties;
Keywords: کسانتان; Oil bodies; Natural emulsion; Physical stability; Hazelnut; Sesame; Soybean; Xanthan; Tween; Caseinate
Ordered conformation of xanthan in solutions and “weak gels”: Single helix, double helix - or both?
Keywords: کسانتان; Xanthan; Conformation; Single helix; Double helix; Light scattering; Optical rotation;
Rheological characterization of vinal gum, a galactomannan extracted from Prosopis ruscifolia seeds
Keywords: کسانتان; Thixotropy; Cox merz rule; Hydrocolloid synergism; Xanthan; Galactomannan interaction; Polysaccharide generalized curve;
Creaming and oxidative stability of fish oil-in-water emulsions stabilized by whey protein-xanthan-locust bean complexes: Impact of pH
Keywords: کسانتان; O/W emulsions; Xanthan; Locust bean gum; Whey protein; pH; Creaming; Lipid oxidation;
The gelation properties of tara gum blended with κ-carrageenan or xanthan
Keywords: کسانتان; Tara gum; κ-Carrageenan; Xanthan; Gel strength; Dynamic rheology; Microstructure; Galactomannan (PubChem CID: 439336); Carrageenan-kappa (PubChem CID: 11966249); Xanthan (PubChem CID: 7107);
Effects of acid hydrolysis intensity on the properties of starch/xanthan mixtures
Keywords: کسانتان; Acid hydrolysis; Starch; Xanthan; Blend;
Radiation fabrication of Xanthan-based wound dressing hydrogels embedded ZnO nanoparticles: In vitro evaluation
Keywords: کسانتان; Gamma irradiation; Xanthan; ZnO nanocomposites; Wound dressing; Biocompatibility;
Polymer/SiO2 nanocomposites: Production and applications
Keywords: کسانتان; am-SiO2; amine functionalized SiO2; APTES; (3-aminopropyl) trimethoxysilane; APTMS; 3-aminopropyl trimethoxysilane; AFM; atomic force microscopy; ATRP; atom transfer radical polymerization; DGEBA; Bisphenol A-co-epichlorohydrin; BSA; bovine serum albumin;
Microencapsulation of palm oil by complex coacervation for application in food systems
Keywords: کسانتان; Carotenoids; Chitosan; Xanthan; Pectin; Atomization; Lyophilization; Release profile;
Hybrid magnetic scaffolds: The role of scaffolds charge on the cell proliferation and Ca2+ ions permeation
Keywords: کسانتان; Magnetic scaffolds; Xanthan; HPMC; Ca2+ ions permeation; Cell adhesion; Cell proliferation;
Visualisation of xanthan conformation by atomic force microscopy
Keywords: کسانتان; Atomic force microscopy; Xanthan; Structural conformation; Counterions;
Real-time monitoring of the change in stiffness of single-strand xanthan gum induced by NaCl
Keywords: کسانتان; Xanthan; Ionic influence; Automatic continuous mixing (ACM); Conformation; HPSEC-MALLS-RI-VIS; Light scattering
Topical curcumin-loaded hydrogels obtained using galactomannan from Schizolobium parahybae and xanthan
Keywords: کسانتان; Curcumin; Polysaccharide hydrogel; Galactomannan; Microemulsion; In-vitro skin permeation; Xanthan
Antioxidant activities of a polyglucuronic acid sodium salt obtained from TEMPO-mediated oxidation of xanthan
Keywords: کسانتان; Antioxidant activity; Polyglucuronic acid; TEMPO oxidation; Xanthan; Xanthouronic acid
Ag0 nanoparticles containing cotton fabric: Synthesis, characterization, color data and antibacterial action
Keywords: کسانتان; AgNPs; Xanthan; Reducing sugars; Silver content; Color data; Antibacterial activities;
Design of reduced-fat food emulsions: Manipulating microstructure and rheology through controlled aggregation of colloidal particles and biopolymers
Keywords: کسانتان; Reduced fat; Emulsion; Aggregation; Rheology; Xanthan; Starch; Whey protein; Electrostatic;
Comparison between the interactions of the cationic surfactant DODAB with xanthan and galactomannan
Keywords: کسانتان; DODAB; Xanthan; Galactomannan; Cationic surfactant; Natural polymer; Interaction;
Encapsulation of the phenolic compounds of the blackberry (Rubus fruticosus)
Keywords: کسانتان; Phenolic compounds; β-Cyclodextrin; Xanthan; Chitosan; Hydrogel;