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نویسنده: Fataneh Behrouzian


موارد یافت شده: 21

1 - Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio (چکیده)
2 - Developing modified hysteresis loop test to evaluate time-dependency (چکیده)
3 - Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio (چکیده)
4 - مقایسه اثر ضدمیکروبی عصارههای استخراج شده (خیساندن و فراصوت) گیاه حرا بر باکتریهای اشرشیا کلی و لیستریا اینوکوآ با رویکرد نوینی از معادلات دیفرانسیل (چکیده)
5 - Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties (چکیده)
6 - Kinetic pattern and microbial population dynamic characterization of Escherichia coli and Salmonella enteritidis in Frankfurter sausage: An experimental and modeling study (چکیده)
7 - Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties (چکیده)
8 - Estimation of the Molar Mass Characteristics of Selected Biopolymers Using Rheological Measurements (چکیده)
9 - Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends (چکیده)
10 - Kinetic Modelling of Hydraulic Resistance in Colloidal System Ultrafiltration: Effect of Physiochemical and Hydrodynamic Parameters (چکیده)
11 - Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes (چکیده)
12 - Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test (چکیده)
13 - Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends (چکیده)
14 - Characterization of Cellulose From Coffee Silverskin (چکیده)
15 - Characterization of dietary fiber from coffee silverskin: An optimization study using response surface methodology (چکیده)
16 - Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios (چکیده)
17 - Investigation of the interaction between sage seed gum and guar gum: Steady and dynamic shear rheology (چکیده)
18 - The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream (چکیده)
19 - Cress seed (Lepidium sativum) mucilage, an overview (چکیده)
20 - Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars (چکیده)
21 - The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum (چکیده)