نمایش نتایج جستجو برای
نام مجله: Food Hydrocolloids
موارد یافت شده: 15
1 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)2 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
3 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
4 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
5 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
6 - 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)
7 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
8 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
9 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
10 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
11 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
12 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
13 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
14 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
15 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)
