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کلمات کلیدی: Hydrocolloid


موارد یافت شده: 51

1 - Effect of concentration and temperature on the steady shear flow behavior of Nettle seed (Urtica pilulifera) gum (چکیده)
2 - Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum–xanthan gum thickened liquids (چکیده)
3 - Cress seed gum improves rheological, textural and physicochemical properties of native wheat starch-sucrose mixture (چکیده)
4 - Development of soy milk in the form of wet foam in the presences of whey protein concentrate and polysaccharides at different whipping temperatures: Study of physical, rheological and microstructural properties (چکیده)
5 - Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers (چکیده)
6 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
7 - Fabrication of basil seed gum nanoparticles as a novel oral delivery system of glutathione (چکیده)
8 - The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum (چکیده)
9 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions (چکیده)
10 - Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties (چکیده)
11 - Stepwise extraction of Lepidium sativum seed gum: Physicochemical characterization and functional properties (چکیده)
12 - Purification of cress seed ( Lepidium sativum ) gum: Physicochemical characterization and functional properties (چکیده)
13 - Alyssum homolocarpum seed gum: Dilute solution and somephysicochemical properties (چکیده)
14 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization (چکیده)
15 - The conformational transitions in organic solution on the cress seed gum nanoparticles production (چکیده)
16 - Application of simplex-centroid mixture design to optimize stabilizer combinations for ice cream manufacture (چکیده)
17 - Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study (چکیده)
18 - Application of Glazing for Bread Quality Improvement (چکیده)
19 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
20 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
21 - Influence of temperature, mono- and divalent cations on dilutesolution properties of sage seed gum (چکیده)
22 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
23 - Rheological interaction of sage seed gum with xanthan in dilute solution (چکیده)
24 - Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition (چکیده)
25 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars (چکیده)
26 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
27 - Optimization of functional properties of three stabilizers and κ-carrageenan in ice cream and study of their synergism (چکیده)
28 - Effects of a novel stabilizer blend and presence of k-carrageenan on some properties of vanilla ice cream during storage (چکیده)
29 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
30 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
31 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
32 - 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)
33 - Dilute solution properties of Balangu (Lallemantia royleana) seed gum: Effect of temperature, salt, and sugar (چکیده)
34 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
35 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
36 - DIRECT AND INDIRECT METHODS TO EVALUATE THE YIELD STRESS OF SELECTED FOOD HYDROCOLLOIDS (چکیده)
37 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
38 - Influence of different substitution levels of Balangu seed gum on textural characteristics of selected hydrocolloids (چکیده)
39 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
40 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
41 - Application and Functions of Stabilizers in Ice Cream (چکیده)
42 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
43 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
44 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
45 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
46 - Dynamic rheological properties of sage seed gum as affected by concentration (چکیده)
47 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
48 - Optimization of Hydrocolloid Extraction From Wild Sage Seed (Salvia macrosiphon) Using Response Surface (چکیده)
49 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
50 - Effect of some food hydrocolloids on the rheological properties of typical soft ice cream (چکیده)
51 - Evaluation of the hydrocolloid extraction yield of Lallemantia royleana seed by image analysis method (چکیده)