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Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction
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Nanoporous cellulose nanocomposite foams as high insulated food packaging materials
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Production and characterization of low-calorie orange nectar containing stevioside
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Impact of baking conditions and storage temperature on staling of fully and part-baked Sangak bread
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OPTIMIZATION OF CARBOXYMETHYL CELLULOSE AND CALCIUM CHLORIDE DIP-COATING ON MUSHROOM SLICES PRIOR TO HOT AIR DRYING USING RESPONSE SURFACE METHODOLOGY
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Effect of modified whey protein concentrate on physical properties and stability of whipped cream
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Microencapsulation of Calcium Using Water in Oil in Water Double Emulsion method
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Mechanical thermal and barrier properties of nano-biocomposite based on gluten and carboxylated cellulose nanocrystals
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Thermomechanical and Morphological Properties of Nanocomposite Films from Wheat Gluten Matrix and Cellulose Nanofibrils
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Physicochemical properties of calcium fortified soymilk with microencapsulated and chelated calcium salt
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Optimization of gelatin extraction from chicken deboner residue using rsm method
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Single- and Multi-Objective Optimization of Low Fat Ice-Cream Formulation Based on Genetic Algorithms
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Acrylamide in Foods Chemistry and Analysis. A Review
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Acrylamide in Baking Products A Review Article
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lAcrylamide in Foode Chemistry and Analysis A Review
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Camel cocktail sausage and its physicochemical and sensory quality
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The Production of an Experimental Table Margarine Enriched with Conjugated Linoleic Acid (CLA) Physical Properties
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functional assessment and subunit constitution of lentil lens culinaris) proteins during germination
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Optimising conditions for enzymatic extraction of edible gelatin from the cattle bones using response surface methodology
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Detection of adultration in Iranian olive oils using instrumental (GC NMR DSC) methods
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