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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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توليد مايونز با چربي كاهش يافته با استفاده از كمپلكس هاي الكترواستاتيكي و كووالانسي بتالاكتوگلوبولين و صمغ فارسي
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Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry
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بهبود ويژگي هاي امولسيون كنندگي صمغ فارسي (Amygdalus scoparia Spach ) از طريق ايجاد كمپلكس كووالانسي با بتالاكتوگلوبولين
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Microencapsulation of Ubiquinone Using Complex Coacervation for Functional Yoghurt
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بهينه سازي هيدروليز آنزيمي آب پنير و كاهش ميزان اسيدآمينه فنيل آلانين با استفاده از فيلتراسيون غشايي
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Effect of surface-modified montmorillonite on viscosity and gelation behavior of cellulose/NaOH solution
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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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Application of Cellulosic Nanofibers in Food Science Using Electrospinning and Its Potential Risk
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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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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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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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