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نام مجله: Food Biophysics

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موارد یافت شده: 7

1 - Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications (چکیده)
2 - Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers (چکیده)
3 - A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena (چکیده)
4 - Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film (چکیده)
5 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)
6 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
7 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)