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کلمات کلیدی: Hydrocolloid


موارد یافت شده: 30

1 - Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers (چکیده)
2 - The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum (چکیده)
3 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions (چکیده)
4 - Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties (چکیده)
5 - Purification of cress seed ( Lepidium sativum ) gum: Physicochemical characterization and functional properties (چکیده)
6 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization (چکیده)
7 - The conformational transitions in organic solution on the cress seed gum nanoparticles production (چکیده)
8 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
9 - Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study (چکیده)
10 - Application of Glazing for Bread Quality Improvement (چکیده)
11 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
12 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
13 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
14 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
15 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
16 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
17 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
18 - Effects of Fat Replacers and Sweeteners on the Time-Dependent Rheological Characteristics and Emulsion Stability of Low-Calorie Pistachio Butter: A Response Surface Methodology (چکیده)
19 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
20 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
21 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
22 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
23 - Application and Functions of Stabilizers in Ice Cream (چکیده)
24 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
25 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
26 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
27 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
28 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
29 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
30 - Evaluation of the hydrocolloid extraction yield of Lallemantia royleana seed by image analysis method (چکیده)