نمایش نتایج جستجو برای
کلمات کلیدی: xanthan
موارد یافت شده: 23
1 - Enhancing Mexican lime (Citrus aurantifolia cv.) shelf life with innovative edible coatings: xanthan gum edible coating enriched with Spirulina platensis and pomegranate seed oils (چکیده)2 - Biogenesis of bacterial cellulose/xanthan/CeO2NPs composite films for active food packaging (چکیده)
3 - Evaluation of tribological and rheological characteristics of cress seed gum-xanthan thickened liquids applicable for dysphagia diet (چکیده)
4 - The effect of BC/XG/CeO2NPs nanocomposite on proliferation of NIH/3T3 cell line (چکیده)
5 - Preparation of polyethylene terephthalate/xanthan nanofiltration membranes using recycled bottles for removal of diltiazem from aqueous solution (چکیده)
6 - Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties (چکیده)
7 - Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties (چکیده)
8 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
9 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
10 - Functional effects of xanthan gum on quality attributes and microstructure of extruded sorghum-wheat composite dough and bread (چکیده)
11 - Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test (چکیده)
12 - Study of stability characteristics of sesame milk: effect of pasteurization temperature, additives, and homogenisation pressure (چکیده)
13 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)
14 - Effects of endemic hydrocolloids and xanthan gum on foaming properties of white button mushroom puree studied by cluster analysis: A comparative study (چکیده)
15 - Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing (چکیده)
16 - Rheological interaction of sage seed gum with xanthan in dilute solution (چکیده)
17 - Rheological interactions betweenLallemantia royleanaseed extract and selected food hydrocolloids (چکیده)
18 - Making Oil-in-Water Emulsions by Ultrasound and Stability Evaluation Using Taguchi Method (چکیده)
19 - Synergistic interaction of Balangu seed gum with selected food hydrocolloids: the rheological investigation (چکیده)
20 - The effect of fat substitutes on the time dependent rheological of low fat sesame paste/date syrup blends (Halwa-Ardeh) (چکیده)
21 - Rheological Characterization of Low Fat Sesame Paste Blended With Date Syrup (چکیده)
22 - Producing stable emulsion by ultrasound with emphasis on the use of Taguchi statistical methodology: a new approach (چکیده)
23 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
