نمایش نتایج جستجو برای
نویسنده: Rassoul Kadkhodaee
موارد یافت شده: 9
1 - Effect of digestion and thermal processing on the stability of microbial cell-aflatoxin B1 complex (چکیده)2 - Thermodynamic compatibility and interactions between Speckled Sugar bean protein and xanthan gum for production of multilayer O/W emulsion (چکیده)
3 - Preparation and characterization of tragacanth–locust bean gumedible blend films (چکیده)
4 - Physical and flow properties of d-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum (چکیده)
5 - 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)
6 - Flocculation and Separation of Oil Droplets in Ultrasonic Standing Wave Field (چکیده)
7 - Effect of Lepidium perfoliatum seed gum addition on whey protein concentrate stabilized emulsions stored at cold and ambient temperature (چکیده)
8 - Pomegranate seed oil, an extremely rich and nutritious oil (چکیده)
9 - 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)
