نمایش نتایج جستجو برای
کلمات کلیدی: Maillard reaction|Polymerization degree|Whey protein|Gellan|Functional property
موارد یافت شده: 43
1 - The Effect of Concurrent Training Order and Whey ProteinSupplementation on Serum Folistatein to Myostatin Ratio, BodyComposition, Anaerobic Power, Strength and Muscle CrossSectional Area in Young Bodybuilders (چکیده)2 - Whey Protein Concentrate Coating Incorporated with Modified Atmosphere Packaging for Extending Tangerines Shelf-Life: Physicochemical, Microbiological and Sensory Evaluation Through Refrigerated Storage (چکیده)
3 - Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties (چکیده)
4 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)
5 - Impact of Lallemantia royleana seed mucilage on the physicochemical, textural, rheological, and in-mouth breakdown behavior properties of cold-set whey protein isolate emulsion-filled gel (چکیده)
6 - Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction (چکیده)
7 - 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)
8 - Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality (چکیده)
9 - Evaluation of Antioxidant Enzymes Activity, Lipid Peroxidation and Sperm Quality in Broiler Breeder Roosters Fed Whey Protein and Sodium Selenite (چکیده)
10 - Development of whey protein concentrate/pullulan composite films containing bacteriophage A511: Functional properties and anti-Listerial effects during storage (چکیده)
11 - Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers (چکیده)
12 - ارزیابی اثرات صمغ آگار بر خواص بافتی و رئولوژیکی ژل سرد پر شده امولسیونی ایزوله پروتئین آب پنیر (چکیده)
13 - Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes (چکیده)
14 - Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree (چکیده)
15 - HEAT STABILITY AND SOLUBILITY OF CAMEL WHEY PROTEIN ISOLATE CONJUGATED WITH GUM ARABIC UNDER WET HEATING CONDITION BY MAILLARD REACTION (چکیده)
16 - pH and NaCl effects on the interactions between safranal and whey protein isolate (چکیده)
17 - Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates (چکیده)
18 - Physicochemical properties and enzymatic activity of wheat germ extract microencapsulated with spray and freeze drying (چکیده)
19 - INVESTIGATION ON QUALITY PROPERTIES OF TRADITIONAL BULK BREAD COVERED WITH PROBIOTICS AND SOYBEAN OIL EDIBLE COATING (چکیده)
20 - Efficiency of milk proteins in eliminating practical limitations of β-carotene in hydrated polar solution (چکیده)
21 - A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches (چکیده)
22 - Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity (چکیده)
23 - Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel (چکیده)
24 - Gelatin/Whey Protein- Potato Flour Bioplastics: Fabrication and Evaluation (چکیده)
25 - Incorporation of nanoencapsulated garlic essential oil into edible films: A novel approach for extending shelf life of vacuum-packed sausages (چکیده)
26 - Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal (چکیده)
27 - Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review (چکیده)
28 - Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review (چکیده)
29 - Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction (چکیده)
30 - Binding of Safranal to Whey Proteins in Aqueous Solution: Combination of Headspace Solid-Phase Microextraction/Gas Chromatography with Multi Spectroscopic Techniques and Docking Studies (چکیده)
31 - Rheological and structural characteristics of whey protein-pectin complex coacervates (چکیده)
32 - The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems (چکیده)
33 - Binding of β-carotene to whey proteins: Multi-spectroscopic techniques and docking studies (چکیده)
34 - Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction (چکیده)
35 - Optimization of textural characteristics of analogue UF-Feta cheese made from dairy and non-dairy ingredients (چکیده)
36 - Optimization of low-fat set-type yoghurt: effect of altered whey protein to casein ratio, fat content and microbial transglutaminase on rheological and sensorial properties (چکیده)
37 - Modification in the Functional Properties of Sodium Caseinate-based Imitation Cheese through Use of Whey Protein and Stabilizer (چکیده)
38 - Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions (چکیده)
39 - Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity (چکیده)
40 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
41 - Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
42 - 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)
43 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
