نمایش نتایج جستجو برای
کلمات کلیدی: Emulsifying
موارد یافت شده: 7
1 - Grass pea protein as an emerging source of sustainable plant proteins: Structure, modification, functionality, and applications (چکیده)2 - Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum (چکیده)
3 - Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate (چکیده)
4 - Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property (چکیده)
5 - Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition (چکیده)
6 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
7 - Modeling the time-dependent rheological behavior of pistachio butter (چکیده)
