نمایش نتایج جستجو برای
کلمات کلیدی: Rheology
موارد یافت شده: 145
1 - Effect of chitosan molecular weight and protein to polysaccharide ratio on the rheological and physicochemical properties of milk proteins–chitosan complex coacervate (چکیده)2 - Exopolysaccharides isolated from fermented milk-associated lactic acid bacteria and applied to produce functional value-added probiotic yogurt (چکیده)
3 - Development of a State‐of‐Art Custard Formulation: Investigating the Rheological, Physicochemical, Sensory, and In‐Vitro Digestibility Properties (چکیده)
4 - A new dietary low-fat custard formulation made by waxy corn starch and xylitol: Rheological, sensory and in vitro digestibility investigation (چکیده)
5 - Natural oleogelators for the formulation of oleogels by considering their rheological and textural perspective; a review (چکیده)
6 - How can plant-based protein–polysaccharide interactions affect the properties of binary hydrogels? (A review) (چکیده)
7 - 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)
8 - Investigating the effect of starch type on the rheological behaviour of Custard (چکیده)
9 - Non-linear rheological behavior of water in water emulsions (چکیده)
10 - Impact of ultrasound treatment on the physicochemical and rheological properties of acid hydrolyzed sorghum starch (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 Atmospheric Pressure Argon Plasma on Physicochemical, Structural and Rheological Properties of Sorghum Starch (چکیده)
13 - Steady shear rheological properties, microstructure and stability of water in water emulsions made with basil seed gum and waxy corn starch or high pressure-treated waxy corn starch (چکیده)
14 - Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts (چکیده)
15 - Effects of Mung Bean (Vigna radiata) Protein Isolate on Rheological, Textural, and Structural Properties of Native Corn Starch (چکیده)
16 - Physico-chemical and rheological properties of sage seed gum extracted by dry method in comparison with the conventional method (چکیده)
17 - 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)
18 - Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers (چکیده)
19 - ارزیابی اثرات صمغ آگار بر خواص بافتی و رئولوژیکی ژل سرد پر شده امولسیونی ایزوله پروتئین آب پنیر (چکیده)
20 - Structural, morphological and rheological characterisation of bovine serum albumin–cress seed gum complex coacervate (چکیده)
21 - Impact of HHP-treated starches on LAOS, tribology, and steady shear behavior of reduced-fat O/W emulsions (چکیده)
22 - Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend (چکیده)
23 - Effect of concentration and temperature on the steady shear flow behavior of Nettle seed (Urtica pilulifera) gum (چکیده)
24 - Non-linear rheological responses and tribological behaviors of model reduced-fat O/W emulsion using high pressure-treated corn starch as a novel fat replacer (چکیده)
25 - Rheological properties of bovine serum albumin-cress seed gum complex coacervates (چکیده)
26 - Physicochemical, rheological and functional properties of a novel gum from Eremurus luteus root (چکیده)
27 - Evaluating high pressure-treated corn and waxy corn starches as novel fat replacers in model low-fat O/W emulsions: A physical and rheological study (چکیده)
28 - Physicochemical characteristics, sensory attributes, and antioxidant activity of marmalade prepared from black plum peel (چکیده)
29 - Rheological, physical, and sensory properties of non‐fat ice creams as affected by selected fat replacers (چکیده)
30 - Black plum peel torshak: physicochemical properties, sensory attributes, and antioxidant capacity (چکیده)
31 - Physicochemical properties, sensory attributes, and antioxidant activity of black plum peel sharbat as affected by pectin and puree concentrations (چکیده)
32 - Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum (چکیده)
33 - Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel (چکیده)
34 - Rheological, functional and thermal properties of the blend system of canary seed starch-wheat starch gels (چکیده)
35 - Influence of thermosonication treatment on the average size of fat globules, emulsion stability, rheological properties and color of camel milk cream (چکیده)
36 - Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio (چکیده)
37 - Practical application of nonaqueous foam in the preparation of a novel aerated reduced-fat sauce (چکیده)
38 - Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio (چکیده)
39 - Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties (چکیده)
40 - Influence of pumpkin puree and guar gum on the bioactive, rheological, thermal and sensory properties of ice cream (چکیده)
41 - A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena (چکیده)
42 - Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties (چکیده)
43 - Fatty acid composition, rheological and thermal properties of butter from sheep’s and omega-3 cow’s milks (چکیده)
44 - Response Surface Optimization of Reduced Fat o/w Emulsions Formulated with Cornstarch Nanocrystal as a Novel Fat Replacer (چکیده)
45 - The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach (چکیده)
46 - Rheological and structural characteristics of whey protein-pectin complex coacervates (چکیده)
47 - Fresh and mechanical properties of roller compacted concrete containing Cationic Asphalt Emulsion admixture (چکیده)
48 - Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study (چکیده)
49 - Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel (چکیده)
50 - Hydrocolloid clustering based on their rheological properties (چکیده)
51 - Conformance control in oil reservoir based on magnetorheological behavior of nanoparticle suspension (چکیده)
52 - Dynamic Rheological and Textural Properties of Acorn (Quercus brantii Lindle.) Starch: Effect of Single and Dual Hydrothermal Modifications (چکیده)
53 - Rheological, physical and sensory characteristics of light ice cream as affected by selected fat replacers (چکیده)
54 - Physicochemical and rheo-mechanical properties of titanium dioxide reinforced sage seed gum nanohybrid hydrogel (چکیده)
55 - Large Amplitude Oscillatory Shear Rheology (LAOS): Theory and Applications in Food Science and Technology (چکیده)
56 - Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties (چکیده)
57 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
58 - Small and large deformation behaviors monitoring of sage seed gumLaponite nanocomposite hydrogels (چکیده)
59 - The effects of concentration and heating-cooling rate on rheological properties of Plantago lanceolata seed mucilage (چکیده)
60 - Novel nanobiocomposite hydrogels based on sage seed gum-laponite: Physico-chemical and rheological characterization (چکیده)
61 - Steady Shear Rheological Properties of Native and Hydrothermally Modified Persian Acorn (Quercus brantii Lindle.) Starches (چکیده)
62 - 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)
63 - Influence of sage seed gum on some physicochemical and rheological properties of wheat starch (چکیده)
64 - Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes (چکیده)
65 - Sequential ultrasound and transglutaminase treatments improve functional, rheological, and textural properties of whey protein concentrate (چکیده)
66 - Investigating the relationship between the perceived thickness of the chocolate pudding in sensory and instrumental analysis (چکیده)
67 - Transport properties of graphene quantum dots in glycerol and distilled water (چکیده)
68 - Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends (چکیده)
69 - The influence of temperature, sucrose and lactose on dilute solution properties of basil (Ocimum basilicum) seed gum (چکیده)
70 - Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios (چکیده)
71 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions (چکیده)
72 - Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate (چکیده)
73 - Rheological behavior of starch–poly (vinyl alcohol) –TiO2 nanofluids and their main and interactive effects (چکیده)
74 - Textural characteristics of pasta enriched with full fat soy flour; An optimization study using Response Surface Methodology (چکیده)
75 - Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties (چکیده)
76 - Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties (چکیده)
77 - Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological study (چکیده)
78 - New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization (چکیده)
79 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
80 - Influence of variety, concentration and temperature on the steady shear flow behavior and thixotropy of canary seed (Phalaris canariensis) starch gels (چکیده)
81 - Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed (چکیده)
82 - Rheological properties of the nanofluids of tungsten oxide nanoparticles in ethylene glycol and glycerol (چکیده)
83 - Physicochemical and Rheological Properties of White-Cheek Shark (Carcharhinus dussumieri) Skin Gelatin (چکیده)
84 - Steady shear flow behavior and thixotropy of wheat starch gel: Impact of chemical modification, concentration and saliva addition, (چکیده)
85 - In vitro gastrointestinal digestibility of native, hydroxypropylated and cross-linked wheat starches (چکیده)
86 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
87 - Ultrasound-assisted acid-thinning of corn starch: Morphological, physicochemical and rheological properties (چکیده)
88 - Effect of TiO2 Nanoparticle on Rheological Behavior of Polyvinyl alcohol Solution (چکیده)
89 - Modeling of rheological behavior of honey using genetic algorithm–artificial neural network and adaptive neuro-fuzzy inference system (چکیده)
90 - Rheological and Textural Aspects of Transglutaminase Applications in Dairy Product (چکیده)
91 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
92 - Steady Shear Rheological Behavior and Thixotropy of Low-Calorie Pistachio Butter (چکیده)
93 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
94 - Bread-Making Process Optimization: Staling Kinetics, Relationship of Batter Rheology, Shelf Life, Quality and Sensory Characteristics of Barbari Bread (چکیده)
95 - Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition (چکیده)
96 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars (چکیده)
97 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
98 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)
99 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
100 - The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels (چکیده)
101 - Viscous Flow Behavior, Microstructure and Physicochemical Characteristics of a Sweet Paste Functional Dessert (Samanu) Made from Germinated Wheat (چکیده)
102 - Viscoelastic Characterization of Sage Seed Gum (چکیده)
103 - Dynamic viscoelastic study on the gelation of basil seed gum (چکیده)
104 - Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum (چکیده)
105 - Dynamic Rheological and Textural Characteristics of Low-Calorie Pistachio Butter (چکیده)
106 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
107 - OPTIMIZATION OF A LIQUID IMPROVER FOR BARBARI BREAD: STALING KINETICS AND RELATIONSHIP OF TEXTURE WITH DOUGH RHEOLOGY AND IMAGE CHARACTERISTICS (چکیده)
108 - 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)
109 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
110 - Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel (چکیده)
111 - Rheological interactions of selected hydrocolloids-sugar-milk-emulsifier systems (چکیده)
112 - The time dependent rheological characteristics of low- calorie pistachio butter: A response surface methodology (چکیده)
113 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
114 - Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids (چکیده)
115 - Application and Functions of Stabilizers in Ice Cream (چکیده)
116 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
117 - Effect of selected food hydrocolloids on the physical properties of mayonnaise (چکیده)
118 - The time-independent rheological characteristics of reduced calorie pistachio butter (چکیده)
119 - Dynamic rheological properties of sage seed gum as affected by concentration (چکیده)
120 - Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets (چکیده)
121 - The effects of date syrup and guar gum on physical, rheological and sensory properties of low fat frozen yoghurt dessert (چکیده)
122 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
123 - Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature (چکیده)
124 - VISCOUS FLOW BEHAVIOR OF SOLUTIONS OF GUM EXTRACTED FROM WILD SAGE SEEDS (چکیده)
125 - A novel food stabilizer extracted from Ocimum basilicum L. seeds: a rheological study (چکیده)
126 - A novel high zero shear viscosity food hydrocolloid from ocimumBasilicum L. seed (چکیده)
127 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
128 - Optimization study of gum extraction from Basil seeds (Ocimum basilicum L.) using Response Surface Methodology (چکیده)
129 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
130 - CHEMICAL COMPOSITION AND RHEOLOGICAL CHARACTERIZATION OF PISTACHIO GREEN HULL S MARMALADE (چکیده)
131 - Time-dependent flow properties and thixotropy of Alyssum homolocarpum seed gum solutions (چکیده)
132 - Rheological characterization of hydrocolloid extracted from wild sage seed (Salvia macrosiphon) (چکیده)
133 - ANFIS modeling of viscosity in low-fat mayonnaise (چکیده)
134 - Modeling Time-Independent Rheological Behavior of Pistachio Butter (چکیده)
135 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
136 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
137 - Study on rheological properties of pistachio butter (چکیده)
138 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
139 - Effect of different temperature and hydrocolloids on rheological properties of ketchup (چکیده)
140 - Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent (چکیده)
141 - Experimental and modeling studies of the flow properties and thixotropy of selected hydrocolloids (چکیده)
142 - The rheological properties of ketchup as a function of different hydrocolloids and temperature (چکیده)
143 - Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup (چکیده)
144 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
145 - Rheological Properties of Date Syrup/Sesame Paste Blend (چکیده)
