نمایش نتایج جستجو برای
نام مجله: Food Hydrocolloids
موارد یافت شده: 59
1 - Analyzing the effects of aroma and texture interactions on oral processing behavior and dynamic sensory perception: A case study on cold-set emulsion-filled gels containing limonene and menthol (چکیده)2 - Formation of alginate/ Alyssum homolocarpum seed gum (AHSG) microgels through electrospraying technique to encapsulate and release curcumin (چکیده)
3 - Boosting emulsion properties: The role of β-sheet content and fibril length in soy protein isolate emulsions (چکیده)
4 - Fabrication and characterization of novel whey protein-based bigels as structured materials with high-mechanical properties (چکیده)
5 - Effect of high-pressure treatment on the rheological properties of Alyssum homolocarpum seed gum/grass pea protein isolate dispersions and comparison with heat-induced gels (چکیده)
6 - Effects of short-term and long-term cold plasma treatment on the color, structure, and Pickering foaming properties of Grass pea protein particles (چکیده)
7 - Encapsulation of caffeine in sandwich structured Alyssum homolocarpum seed gum/PVA/gelatin nanofibers using electrospinning technique (چکیده)
8 - Improvement of heat-induced nanofibrils formation of soy protein isolate through NaCl and microwave (چکیده)
9 - Licorice extract/whey protein isolate/sodium alginate ternary complex-based bioactive food foams as a novel strategy to substitute fat and sugar in ice cream (چکیده)
10 - Unexpected morphological modifications in high moisture extruded pea-flaxseed proteins: Part I, topological and conformational characteristics, textural attributes, and viscoelastic phenomena (چکیده)
11 - Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes (چکیده)
12 - Physical modification of Lepidium perfoliatum seed gum using cold atmospheric-pressure plasma treatment (چکیده)
13 - Multilayered electrospinning strategy for increasing the bioaccessibility of lycopene in gelatin-based sub-micron fiber structures (چکیده)
14 - Starch- and carboxymethylcellulose-coated bacterial nanocellulose-pectin bionanocomposite as novel protective prebiotic matrices (چکیده)
15 - Physicochemical properties of Grass pea (Lathyrus sativus L.) protein nanoparticles fabricated by cold atmospheric-pressure plasma (چکیده)
16 - Designation and characterization of cold-set whey protein-gellan gum hydrogel for iron entrapment (چکیده)
17 - Physicochemical, rheological and functional properties of Nettle seed (Urtica pilulifera) gum (چکیده)
18 - Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel (چکیده)
19 - Effect of atmospheric cold plasma on structure, interfacial and emulsifying properties of Grass pea (Lathyrus sativus L.) protein isolate (چکیده)
20 - Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio (چکیده)
21 - Influence of pregelatinized and granular cold water swelling maize starches on stability and physicochemical properties of low fat oil-in-water emulsions (چکیده)
22 - Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review (چکیده)
23 - Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property (چکیده)
24 - Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study (چکیده)
25 - Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent (چکیده)
26 - Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends (چکیده)
27 - Functional properties and applications of basil seed gum: An overview (چکیده)
28 - Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends (چکیده)
29 - Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties (چکیده)
30 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed ( Lepidium sativum ) gum fractions (چکیده)
31 - Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate (چکیده)
32 - New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology (چکیده)
33 - Purification of cress seed ( Lepidium sativum ) gum: A comprehensive rheological study (چکیده)
34 - Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions (چکیده)
35 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
36 - A fast and efficient approach to prepare starch nanocrystals from normal corn starch (چکیده)
37 - Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film (چکیده)
38 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
39 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization (چکیده)
40 - Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration (چکیده)
41 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars (چکیده)
42 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
43 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
44 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
45 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
46 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
47 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
48 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
49 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
50 - Effect of Alyssum homolocarpum seed gum, Tween 80 and NaCl on droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions (چکیده)
51 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
52 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
53 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
54 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
55 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
56 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
57 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
58 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
59 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)
