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نمایش نتایج جستجو برای

نام مجله: Food Hydrocolloids


موارد یافت شده: 37

1 - Extruded soy protein as a novel emulsifier: Structure, interfacial activity and emulsifying property (چکیده)
2 - Cornstarch nanocrystals as a potential fat replacer in reduced fat O/W emulsions: A rheological and physical study (چکیده)
3 - Introducing Speckled sugar bean (Phaseolus vulgaris) protein isolates as a new source of emulsifying agent (چکیده)
4 - Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends (چکیده)
5 - Functional Properties And Applications Of Basil Seed Gum: An Overview (چکیده)
6 - Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends (چکیده)
7 - Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties (چکیده)
8 - Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions (چکیده)
9 - Scaling law, fractal analysis and rheological characteristics of physical gels cross-linked with sodium trimetaphosphate (چکیده)
10 - New studies on basil (Ocimum bacilicum L.) seed gum: Part III - Steady and dynamic shear rheology (چکیده)
11 - Purification of cress seed (Lepidium sativum) gum: A comprehensive rheological study (چکیده)
12 - Physical stability, flow properties and droplets characteristics of Balangu(Lallemantia royleana) seed gum / whey protein stabilized submicron emulsions (چکیده)
13 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
14 - A fast and efficient approach to prepare starch nanocrystals from normal corn starch (چکیده)
15 - Interactions between Lepidium perfoliatum seed gum e Grass pea (Lathyrus sativus) protein isolate in composite biodegradable film (چکیده)
16 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
17 - New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization (چکیده)
18 - Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration (چکیده)
19 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: effect of salts and sugars (چکیده)
20 - Some physicochemical properties of sage (Salvia macrosiphon) seed gum (چکیده)
21 - Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate (چکیده)
22 - Quince seed mucilage films incorporated with oregano essential oil: Physical, thermal, barrier, antioxidant and antibacterial properties (چکیده)
23 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
24 - Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels (چکیده)
25 - Dilute solution properties of wild sage (Salvia macrosiphon) seed gum (چکیده)
26 - Optimization of low-cholesterolelow-fat mayonnaise formulation: Effect of using soy milk and some stabilizer by a mixture design approach (چکیده)
27 - Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study (چکیده)
28 - 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)
29 - Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology (چکیده)
30 - Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature (چکیده)
31 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
32 - Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time (چکیده)
33 - Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds (چکیده)
34 - Influence of Alyssum homolocarpum seed gum on the stability and flow properties of O/W emulsion prepared by high intensity ultrasound (چکیده)
35 - Flow properties and thixotropy of selected hydrocolloids; Experimental and modeling studies (چکیده)
36 - The time independent rheological properties of low fat sesame paste/date syrup blends as a function of fat substitutes and temperature (چکیده)
37 - A compositional study on two current types of salep in Iran and their rheological properties as a function of concentration and temperature (چکیده)