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Extraction of phenolic compounds from walnut green husk (Juglans regia L.) by Salting-Out extraction method
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Valorization of walnut green husk (Juglans regia L.) through sequential electrohydrodynamic extraction of pectin and phenolics: Process optimization and multidimensional analysis
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10.1016/j.ijbiomac.2023.127545 |
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Formulation, characterization, and physical stability of encapsulated walnut green husk (Juglans regia L.) extract in phosphatidylcholine liposomes L.) extract in phosphatidylcholine liposomes
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10.1080/01932691.2023.2256389 |
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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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Physicochemical and functional properties of cross linked and high pressure homogenized sugar beet pectin: A comparative study
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10.1016/j.foodhyd.2022.108041 |
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Phytochemical Composition, Antimicrobial, Anticancer Properties, and Antioxidant Potential of Green Husk from Several Walnut Varieties (Juglans regia L.)
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10.3390/antiox12010052 |
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Effects of heat and high-pressure homogenization processes on rheological and functional properties of gum tragacanth
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10.1016/j.foodhyd.2022.107593 |
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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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Physicochemical and sensory properties of malt beverage containing sugar beet saponins
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10.1007/s13197-022-05517-x |
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Efficiency of calcined Aluminum-Magnesium layered double hydroxide for adsorption of aflatoxin M1 from solution and matrix of milk
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Employing calcined and non-calcined aluminum-magnesium layered double hydroxides for detoxification of solution and nonalcoholic beer from aflatoxins B1 and G1
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Physicochemical properties of whipped cream stabilized with electrohydrodynamic modified cellulose
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10.1111/jfpp.15688 |
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Stabilization and optimization of doogh powder using some hydrocolloids: Production and characterization
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Production of Novel Vitamin E Loaded Nanostructure Lipid Carriers and Lipid Nanocapsules for Milk Fortification
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Functional and structural properties of gum arabic complexes with casein and hydrolyzed casein achieved by Maillard reaction
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10.1080/01932691.2021.1958686 |
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Stabilization of pickering emulsion using tragacanth nanoparticles produced by a combination of ultrasonic and antisolvent methods
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10.1002/jsfa.11467 |
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Effect of combination of ultrasonic treatment and anti-solvent methods as a high-efficiencymethod of nanoparticle production on the tragacanth gum properties
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10.1007/s13197-021-05117-1 |
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Physical, mechanical, thermal and structural characteristics of nanoencapsulated vitamin E loaded carboxymethyl cellulose films
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10.1016/j.porgcoat.2019.105383 |
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Complex coacervation between oak protein isolate and gum Arabic: optimization & functional characterization
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10.1080/10942912.2020.1825484 |
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Varietal differences in the effect of rice ageing on starch digestion
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