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Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage
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10.1016/j.foodhyd.2024.109834 |
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كاربرد خشك كن پاششي در ريزپوشاني اسانس خردل با استفاده از صمغ عربي و مالتودكسترين
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Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise
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10.1016/j.ijfoodmicro.2023.110484 |
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Application of cold plasma pretreatment to improve the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia root
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10.1016/j.indcrop.2023.117337 |
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Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber
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10.1016/j.foodhyd.2023.109131 |
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Application of natural fining agents to clarify fruit juices
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10.1111/1541-4337.13207 |
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Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
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10.1016/j.foostr.2023.100343 |
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Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation
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10.1016/j.ijbiomac.2023.124250 |
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Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion
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10.1007/s11947-023-03014-3 |
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Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
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10.1016/j.ijbiomac.2023.123526 |
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Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions
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ارزيابي تاثير خشك كردن حرارتي و انجمادي بر تركيبات شيميايي و خصوصيات عملكردي تفاله هويج
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Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability
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Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability
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Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties
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10.1016/j.foodchem.2022.133293 |
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Cinnamaldehyde encapsulation within new natural wax-based nanoparticles; formation, optimization and characterization
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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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Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat
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