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Optimisation, antioxidant attributes, stability and release behaviour of carboxymethyl cellulose films incorporated with nanoencapsulated vitamin E
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10.1016/j.porgcoat.2019.05.026 |
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Optimization of Asafoetida gum extraction and assessments of emulsion stability
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10.1016/j.biteb.2019.02.008 |
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APPLICATION POSSIBILITY OF ELECTROHYDRODYNAMIC TECHNIQUE FOR CELLULOSE EXTRACTION FROM BAGASSE: OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY
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Evaluation of Release Kinetics and Mechanisms of Curcumin and Curcumin-?-Cyclodextrin Inclusion Complex Incorporated in Electrospun Almond Gum/PVA Nanofibers in Simulated Saliva and Simulated Gastrointestinal Conditions
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Formulation and Characterization of Taxifolin?Loaded Lipid Nanovesicles (Liposomes, Niosomes, and Transfersomes) for Beverage Fortification
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Emulsion properties of Asafoetida gum effect of oil concentration on stability and rheological properties
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10.1016/j.colsurfa.2018.10.018 |
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Rheological and functional properties of asafoetida gum
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Fabrication of whey proteins aggregates by controlled heat treatment and pH Factors affecting aggregate size
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Encapsulation of curcumin using electrospun almond gum nanofibers fabrication and characterization
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Stability of astaxanthinloaded nanostructured lipid carriers in beverage systems
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Structural properties of canola protein isolate0gum Arabic Maillard conjugate in an aqueous model system
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Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse Crystalline to amorphous transition
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Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
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Structural characterization and thermal behavior of a gum extracted from Ferula assa foetida L.
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Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH ionic strength heat treatment simulated gastric juice and freezethawing
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10.1007/s13197-017-2749-7 |
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Comparison of Some Physicochemical and Functional Properties of Farsi Gum and Other Rosaceae Plant Gum Exudates
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Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
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Effect of acidification rate acidification temperature final pH and stabilizer content on colloidal stability of whey-based pomegranate beverage
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10.1080/01932691.2016.1141360 |
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Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
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Preparation of chemically modified canola protein isolate with gum Arabic by means of Maillard reaction under wet-heating conditions
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