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نام مجله: Food Research International


موارد یافت شده: 15

1 - An innovative model for describing oil penetration into the doughnut crust during hot air frying (چکیده)
2 - Comparative effects of probiotic and paraprobiotic addition on microbiological, biochemical and physical properties of yogurt (چکیده)
3 - New trends in coffee diterpenes research from technological to health aspects (چکیده)
4 - Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review (چکیده)
5 - Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates (چکیده)
6 - Effect of microwave and conventional heating on structural, functional and antioxidant properties of bovine serum albumin-maltodextrin conjugates through Maillard reaction (چکیده)
7 - Functional properties of Balangu seed gum over multiple freeze–thaw cycles (چکیده)
8 - Evaluation of diacetyl encapsulated alginate–whey protein microspheres release kinetics and mechanism at simulated mouth conditions (چکیده)
9 - Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
10 - Influence of main emulsion components on the physical properties of corn oil in water emulsion: Effect of oil volume fraction, whey protein concentrate and Lepidium perfoliatum seed gum (چکیده)
11 - Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum (چکیده)
12 - An antioxidant peptide derived from Ostrich (Struthio camelus) egg white protein hydrolysates (چکیده)
13 - Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate (چکیده)
14 - The influence of multi stage alginate coating on survivability of potential (چکیده)
15 - Aqueous extraction of virgin olive oil using industrial enzymes (چکیده)