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Improving the emulsifying properties of beta-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat
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10.1002/jsfa.7741 |
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Fabrication of electrospun almond gum/PVA nanofibers as a thermostable delivery system for vanillin
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Fractionation and some physicochemical properties of almond gum (Amygdalus communis L.) exudates
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Effect of whey protein concentrate pH and salt on colloidal stability of acid dairy drink (Doogh)
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A study on the release kinetics and mechanisms of vanillin incorporated in almond gum/ polyvinyl alcohol composite nanofibers in different aqueous food simulants and simulated saliva
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Crystalline structure and morphological properties of porous cellulose/clay composites The effect of water and ethanol as coagulants
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Stability assessment of conjugated linoleic acid (CLA) oil-in-water beverage emulsion formulated with acacia and xanthan gums
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Effect of Polymer Concentration and Acidification Time on Olive Oil Microcapsules Obtained by Complex Coacervation
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Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry
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Microencapsulation of Ubiquinone Using Complex Coacervation for Functional Yoghurt
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Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution
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Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk
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Evaluation of biopolymer-based emulsion for delivering conjugated linoleic acid (CLA) as a functional ingredient in beverages
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beta- lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes Preparation and Emulsion Stabilization
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Nanoporous cellulose nanocomposite foams as high insulated food packaging materials
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Emulsifying properties of Angum gum (Amygdalus scoparia Spach) conjugated to Beta-lactoglobulin through Maillard-type reaction
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Physical and Rheological Properties of Oil in Water Heat Stable Emulsions Made from Different Stabilizers
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Design and characterization of astaxanthin-loaded nanostructured lipid carriers
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Interactions among Lactose beta-lactoglobulin and Starch in Co-lyophilized Mixtures as determined by Fourier Transform Infrared Spectroscopy
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Rheological and physical properties of yogurt enriched with phytosterol during storage
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