نمایش نتایج جستجو برای
نام مجله: Food Biophysics
موارد یافت شده: 8
1 - Stabilization Mechanisms, Rheological and Tribological Characterization of Water-in-Water Emulsions: Role of Waxy Corn Starch Nanocrystals and Basil Seed Gum (چکیده)2 - Electrospun PEO/WPI Nanofibers with Vanillin for Food Applications (چکیده)
3 - Physicochemical, Rheological and Structural Properties of Cold-set Emulsion-filled Gels Based on Whey Protein Isolate-basil Seed Gum Mixed Biopolymers (چکیده)
4 - A New Approach to Distinguish Thixotropic and Viscoelastic Phenomena (چکیده)
5 - Characterization, Release Profile and Antimicrobial Properties of Bioactive Polyvinyl Alcohol-Alyssum homolocarpum Seed Gum- Nisin Composite Film (چکیده)
6 - Influence of Selected Gums and Pregelatinized Corn Starch on Reduced Fat Mayonnaise: Modeling of Properties by Central Composite Design (چکیده)
7 - Effect of Extraction Procedures on Functional Properties of Eruca sativa Seed Mucilage (چکیده)
8 - Effect of Concentration and Temperature on Flow Properties of Alyssum homolocarpum Seed Gum Solutions: Assessment of Time Dependency and Thixotropy (چکیده)
