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کلمات کلیدی: Rheology


موارد یافت شده: 103

1 - Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks (چکیده)
2 - Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer (چکیده)
3 - The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach (چکیده)
4 - Rheological and structural characteristics of whey protein-pectin complex coacervates (چکیده)
5 - Fresh and mechanical properties of roller compacted concrete containing Cationic Asphalt Emulsion admixture (چکیده)
6 - Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study (چکیده)
7 - Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel (چکیده)
8 - Hydrocolloid clustering based on their rheological properties (چکیده)
9 - Conformance control in oil reservoir based on magnetorheological behavior of nanoparticle suspension (چکیده)
10 - Dynamic rheological and textural properties of acorn (Quercus brantii Lindle.) starch: Effect of single and dual hydrothermal modifications (چکیده)
11 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
12 - Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel (چکیده)
13 - Large Amplitude Oscillatory Shear Rheology (LAOS): Theory and Applications in Food Science and Technology (چکیده)
14 - Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties (چکیده)
15 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
16 - Small and large deformation behaviors monitoring of sage seed gumLaponite nanocomposite hydrogels (چکیده)
17 - The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage (چکیده)
18 - Novel nanobiocomposite hydrogels based on sage seed gum-laponite: Physico-chemical and rheological characterization (چکیده)
19 - Steady shear rheological properties of native and hydrothermally modified Persian acorn (Quercus brantii Lindle.) starches (چکیده)
20 - Dilute solution properties of two hairless canary seed starches compared with wheat starch in a binary solvent: Influence of temperature, mono- and divalent cations (چکیده)
21 - Influence of sage seed gum on some physicochemical and rheological properties of wheat starch (چکیده)
22 - Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes (چکیده)
23 - Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate (چکیده)
24 - Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis (چکیده)
25 - Transport properties of graphene quantum dots in glycerol and distilled water (چکیده)
26 - Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends (چکیده)
27 - The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum (چکیده)
28 - Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios (چکیده)
29 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions (چکیده)
30 - Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate (چکیده)
31 - Rheological behavior of starch–poly (vinyl alcohol) –TiO2 nanofluids and their main and interactive effects (چکیده)
32 - Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology (چکیده)
33 - Protein-free cress seed (Lepidium sativum) gum: Physicochemical characterization and rheological properties (چکیده)
34 - Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties (چکیده)
35 - Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study (چکیده)
36 - New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization (چکیده)
37 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
38 - Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels (چکیده)
39 - Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed (چکیده)
40 - Rheological properties of the nanofluids of tungsten oxide nanoparticles in ethylene glycol and glycerol (چکیده)
41 - Physicochemical and Rheological Properties of White-cheek Shark (Carcharhinus dussumieri) Skin Gelatin (چکیده)
42 - Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, (چکیده)
43 - In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches (چکیده)
44 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
45 - Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical and rheological properties (چکیده)
46 - Effect of TiO2 Nanoparticle on Rheological Behavior of Polyvinyl alcohol Solution (چکیده)
47 - Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system (چکیده)
48 - Rheological and Textural Aspects of Transglutaminase Applications in Dairy Product (چکیده)
49 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
50 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
51 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
52 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
53 - Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition (چکیده)
54 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars (چکیده)
55 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
56 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
57 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
58 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
59 - Viscous flow behavior, microstructure and physicochemical characteristics of a sweet paste functional dessert (Samanu) made from germinated wheat (چکیده)
60 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
61 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
62 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
63 - Dynamic rheological and textural characteristics of low-calorie pistachio butter (چکیده)
64 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
65 - Optimization of a Liquid Improver for Barbari Bread: Staling Kinetics and Relationship of Texture with Dough Rheology and Image Characteristics (چکیده)
66 - 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)
67 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
68 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
69 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
70 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
71 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
72 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
73 - Application and Functions of Stabilizers in Ice cream (چکیده)
74 - Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids (چکیده)
75 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
76 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
77 - Dynamic rheological properties of sage seed gum as affected by concentration (چکیده)
78 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
79 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
80 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
81 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
82 - VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS (چکیده)
83 - A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study (چکیده)
84 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
85 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
86 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
87 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
88 - CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL S MARMALADE (چکیده)
89 - Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum solutions (چکیده)
90 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
91 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
92 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
93 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
94 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
95 - Study on rheological properties of pistachio butter (چکیده)
96 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
97 - Effect of different temperature and hydrocolloids on rheological properties of ketchup (چکیده)
98 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
99 - Experimental and modeling studies of the flow properties and thixotropy of selected hydrocolloids (چکیده)
100 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
101 - Rheological characterization of low fat sesame paste blended with date syrup (چکیده)
102 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
103 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)