نمایش نتایج جستجو برای
کلمات کلیدی: Gum
موارد یافت شده: 107
1 - Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils (چکیده)2 - Optimization of antimicrobial nanocomposite films based on carboxymethyl cellulose incorporating chitosan nanofibers and Guggul gum polysaccharide (چکیده)
3 - Biogenesis of bacterial cellulose/xanthan/CeO2NPs composite films for active food packaging (چکیده)
4 - Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin (چکیده)
5 - Hydro- and aerogels from quince seed gum and gelatin solutions (چکیده)
6 - Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels (چکیده)
7 - Investigating the Synergistic Effect of Turmeric and Ferula Gummosa in the Healing of Surgically Induced Gastric Ulcer in Rat (چکیده)
8 - Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction (چکیده)
9 - Polycaprolactone/cress seed mucilage based bilayer antibacterial films containing ZnO nanoparticles with superabsorbent property for the treatment of exuding wounds (چکیده)
10 - Effect of encapsulation of polyphenolic compounds of unripe (sour) grape waste on its quality and stability (چکیده)
11 - Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions (چکیده)
12 - Effect of Lepidium perfoliatum seed gum — Oleic acid emulsion coating on osmotic dehydration and subsequent air-drying of apple cubes (چکیده)
13 - اسانس لعل کوهستان و صمغ بنه: ارزیابی خواص ضد میکروبی و شیمیایی در طی فرآیند حرارتی (چکیده)
14 - Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness (چکیده)
15 - Effects of Carboxymethyl Cellulose, Cress Seed Gum, whey Protein Concentrate and Whipping Time on the Physical, Textural and Rheological Properties of Camel Milk Whipped Creamm (چکیده)
16 - Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality (چکیده)
17 - Effects of glycerol and sorbitol on a novel biodegradable edible film based on Malva sylvestris flower gum (چکیده)
18 - Optimization of Antibacterial, Physical and Mechanical Properties of Novel Chitosan/Olibanum Gum Film for Food Packaging Application (چکیده)
19 - Comparision Archimedean Copula with their Generalizations in Finantial Data (چکیده)
20 - Rheological properties, electrical conductivity, and surface activity of alginate/AHSG (Alyssum homolocarpum seed gum) blend and their effect on the formation of electrosprayed hydrogel beads (چکیده)
21 - Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum (چکیده)
22 - HEAT STABILITY AND SOLUBILITY OF CAMEL WHEY PROTEIN ISOLATE CONJUGATED WITH GUM ARABIC UNDER WET HEATING CONDITION BY MAILLARD REACTION (چکیده)
23 - Effect of concentration and temperature on the steady shear flow behavior of Nettle seed (Urtica pilulifera) gum (چکیده)
24 - Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet (چکیده)
25 - The effect of BC/XG/CeO2NPs nanocomposite on proliferation of NIH/3T3 cell line (چکیده)
26 - Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment (چکیده)
27 - Effect of heat treatment on the structure and stability of Grass pea (Lathyrus sativus) protein isolate/Alyssum homolocarpum seed gum nanoparticles (چکیده)
28 - The Conditional Estimation for related Weibull parameters Under Type-II Censoring (چکیده)
29 - Prolonged-release of menthol through a superhydrophilic multilayered structure of balangu (Lallemantia royleana)-gelatin nanofibers (چکیده)
30 - Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity (چکیده)
31 - Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum (چکیده)
32 - Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel (چکیده)
33 - Fabrication and characterization of Grass pea (Lathyrus sativus) protein isolate-Alyssum homolocarpum seed gum complex coacervate (چکیده)
34 - Dynamic rheological properties of reduced-fat camel cream affected by guar gum and sage seed gum (چکیده)
35 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
36 - Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties (چکیده)
37 - In vitro release study of nisin from active polyvinyl alcohol-Alyssum homolocarpum seed gum films at different temperatures (چکیده)
38 - Role of bio-derived zinc oxide nanoparticles in antifungal and photocatalytic activities (چکیده)
39 - Bayesian Conditional Estimation of Weibull Distributions Under Type-II Censored Order Statistics (چکیده)
40 - The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach (چکیده)
41 - Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties (چکیده)
42 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
43 - Small and large deformation behaviors monitoring of sage seed gumLaponite nanocomposite hydrogels (چکیده)
44 - Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating–cooling rate (چکیده)
45 - Encapsulation of D-limonene in Alyssum homolocarpum seed gum nanocapsules by emulsion electrospraying: Morphology characterization and stability assessment (چکیده)
46 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
47 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
48 - Influence of sage seed gum on some physicochemical and rheological properties of wheat starch (چکیده)
49 - Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test (چکیده)
50 - Functional properties and applications of basil seed gum: An overview (چکیده)
51 - Dilute solution properties of Prunus armeniaca gum exudates: Influence of temperature, salt, and sugar (چکیده)
52 - Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene (چکیده)
53 - The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum (چکیده)
54 - Dependence Structure And Test Of Independence For Some Well-known Bivariate Distributions (چکیده)
55 - Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate (چکیده)
56 - Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties (چکیده)
57 - Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological study (چکیده)
58 - Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions (چکیده)
59 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
60 - Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature (چکیده)
61 - Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure (چکیده)
62 - Preparation and characterization of tragacanth–locust bean gumedible blend films (چکیده)
63 - Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film (چکیده)
64 - Test of independence for some well-known bivariate distributions (چکیده)
65 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
66 - Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy (چکیده)
67 - Comparison of chemical compounds found in the gum essential oil of male and female Pistacia atlantica subsp. Kurdica. (چکیده)
68 - Improving the physical and moisture barrier properties of Lepidium perfoliatum seed gum biodegradable film with stearic and palmitic acids (چکیده)
69 - Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study (چکیده)
70 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
71 - Vibrational spectra of Ocimum basilicum L. seed gum (چکیده)
72 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
73 - Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration (چکیده)
74 - Optimization of Process Parameters for Foaming of potato puree with Response surface methodology (چکیده)
75 - Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity (چکیده)
76 - Rheological interaction of sage seed gum with xanthan in dilute solution (چکیده)
77 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
78 - Lepidium perfoliatum seed gum: A new source of carbohydrate tomake a biodegradable film (چکیده)
79 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
80 - Effect of essential oils from Callistemon viminalis and Ferula gummosa on toxicity and on the hemocyte profile of Ephestia kuehniella (Lep.: Pyralidae) (چکیده)
81 - Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
82 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
83 - Suitability of Aloe Vera and Gum Tragacanth as Edible Coatings for Extending the Shelf Life of Button Mushroom (چکیده)
84 - GC-MS Analysis and Antimicrobial activity ofthe essential oil of trunk exudates from Pistacia atlantica var. mutica (چکیده)
85 - Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum (چکیده)
86 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
87 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
88 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
89 - 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)
90 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
91 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
92 - Dynamic rheological properties of sage seed gum as affected by concentration (چکیده)
93 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
94 - Seed germination and dormancy breaking techniques for Ferula gummosa and Teucrium polium (چکیده)
95 - OPTIMIZATION OF MUCILAGE EXTRACTION FROM QODUME SHIRAZI SEED (ALYSSUM HOMOLOCARPUM) USING RESPONSE SURFACE METHODOLOGY (چکیده)
96 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
97 - بررسی رفتارهای جوانه زنی و تاریخ کاشت مطلوب در کندل کما، آنغوزه و باریجه (چکیده)
98 - VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS (چکیده)
99 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
100 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
101 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
102 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
103 - Experimental and modeling studies of the flow properties and thixotropy of selected hydrocolloids (چکیده)
104 - Effect of Lallemantia royleana (Balangu) seed, salep and carboxymethylcellulose gums on the characteristics of ice cream (چکیده)
105 - A Comparative Study on Rheological Behavior of Saleps, CMC and Guar Gum as a Function of Concentration and Temperature (چکیده)
106 - Fisher information in record values and their concomitants about dependence and correlation paramete (چکیده)
107 - بررسی رفتارهای جوانه زنی و تاریخ کاشت مطلوب گیاه دارویی باریجه (Ferula gummosa) (چکیده)
