نمایش نتایج جستجو برای
نام مجله: Food Chemistry: X
موارد یافت شده: 8
1 - Can natural pigments in different emulgel phases stabilize each other against UV radiation? Anthocyanin and β-carotene co-loaded in an emulgel based on soy protein isolate-gellan gum conjugates (چکیده)2 - Producing superior oleofoams: Unraveling the impact of oil type, surfactant concentration, and production temperature on foam stability and functional characteristics (چکیده)
3 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)
4 - Hydro- and aerogels from quince seed gum and gelatin solutions (چکیده)
5 - Gellan gum conjugation with soy protein via Maillard-driven molecular interactions and subsequent clustering lead to conjugates with tuned technological functionality (چکیده)
6 - Characterization of antioxidant active biopolymer bilayer film based on gelatin-frankincense incorporated with ascorbic acid and Hyssopus officinalis essential oil (چکیده)
7 - Investigating the effect of sensory properties of black plum peel marmalade on consumers acceptance by Discriminant Analysis (چکیده)
8 - The effect of different spices on the moisture content, texture characterizations and consumer preferences of roasted sunflower seeds (چکیده)
