نمایش نتایج جستجو برای
نویسنده: Majid Nooshkam
موارد یافت شده: 14
1 - Reduced fat and sugar cakes developed by protein/polysaccharide/licorice extract ternary gel-like foams (چکیده)2 - Behavior of protein-polysaccharide conjugate-stabilized food emulsions under various destabilization conditions (چکیده)
3 - Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process (چکیده)
4 - Bioactive food foams stabilized by licorice extract/whey protein isolate/sodium alginate ternary complexes (چکیده)
5 - Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties (چکیده)
6 - Surface and interfacial activity of whey protein isolate-gellan gum conjugate as a function of polymerization degree (چکیده)
7 - Physicochemical stability and gastrointestinal fate of β-carotene-loaded oil-in-water emulsions stabilized by whey protein isolate-low acyl gellan gum conjugates (چکیده)
8 - Whey protein isolate-low acyl gellan gum Maillard-based conjugates with tailored technological functionality and antioxidant activity (چکیده)
9 - Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review (چکیده)
10 - Maillard conjugate-based delivery systems for the encapsulation, protection, and controlled release of nutraceuticals and food bioactive ingredients: A review (چکیده)
11 - Antioxidant potential and antimicrobial activity of chitosan–inulin conjugates obtained through the Maillard reaction (چکیده)
12 - اصلاح شیمیایی کیتوزان از طریق واکنش گلیکوزیلاسیون غیر آنزیمی به منظور بهبود خواص ضد میکروبی و آنتی‌اکسیدانی آن (چکیده)
13 - The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems (چکیده)
14 - ارزیابی فعالیت ضد میکروبی و آنتی‌اکسیدانی کانژوگه های کیتوزان بر پایه واکنش مایلارد در شرایط آزمایشگاهی (چکیده)
