| جزءبه جزءسازي دو مرحله اي چربي دنبه گوسفندي و شترمرغ به روش خشك و بررسي خصوصيات فيزيكوشيميايي اجزاي آن |
NULL |
1402 |
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10.1016/j.ijbiomac.2024.129463 |
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10.1016/j.ijfoodmicro.2023.110484 |
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10.1016/j.indcrop.2023.117337 |
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10.1016/j.foodhyd.2023.109131 |
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10.1016/j.foostr.2023.100343 |
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| Application of natural fining agents to clarify fruit juices |
10.1111/1541-4337.13207 |
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10.1016/j.ijbiomac.2023.124250 |
1401 |
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| Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion |
10.1007/s11947-023-03014-3 |
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10.1016/j.ijbiomac.2023.123526 |
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NULL |
1401 |
09 |
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| ارزيابي تاثير خشك كردن حرارتي و انجمادي بر تركيبات شيميايي و خصوصيات عملكردي تفاله هويج |
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| Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties |
10.1016/j.foodchem.2022.133293 |
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10.1080/01932691.2022.2044843 |
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| اثر زمان هاي مختلف برداشت بر كميت، كيفيت و پروفايل اسيد هاي چرب چهار رقم زيتون در منطقه اصفهان |
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| Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems |
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