نمایش نتایج جستجو برای
کلمات کلیدی: Emulsion stability
موارد یافت شده: 11
1 - Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions (چکیده)2 - Influence of β-glucan extracted from hull-less barley on droplet characterization, stability and rheological properties of soy protein isolate stabilized oil-in-water emulsions (چکیده)
3 - Effect of high pressure-treated wheat starch as a fat replacer on the physical and rheological properties of reduced-fat O/W emulsions (چکیده)
4 - Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions (چکیده)
5 - Optimization of extraction, antioxidant activity and functionalproperties of quince seed mucilage by RSM (چکیده)
6 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
7 - Development of Spreadable Halva Fortified with Soy Flour and Optimization of Formulation Using Mixture Design (چکیده)
8 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
9 - Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions (چکیده)
10 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
11 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
