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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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Quality and microbial stability of part-baked Barbari bread' during freezing storage
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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 the static electric field effects on freezing parameters of some food systems
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Rheological and functional properties of asafoetida gum
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Optimization of protein extraction from Gelidiella acerosa by carbohydrases using response surface methodology
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Immobilization of Saccharomyces cerevisiaeon Perlite Beads for the Decontamination of Aflatoxin M1 in Milk
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Preparation and evaluation of a stable nanoalumina-paraffin composite Melting rate investigation using image analysis
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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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Species identification and animal authentication in meat products a review
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Better Lime Purification of Raw Sugar Beet Juice by Advanced Fenton Oxidation Process
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Extraction and characterization of an alginate from the Iranian brown seaweed Nizimuddinia zanardini
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Structural characterization and thermal behavior of a gum extracted from Ferula assa foetida L.
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Phenolic compounds and antioxidant activity of dried peel of Iranian pomegranate
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Antioxidant activity of clove (Eugenia caryophyllata Thunb) oregano (Oringanum vulgare L) and sage (Salvia officinalis L) essential oils in various model systems
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Antioxidant effect of rosemary extract and BHT on the quality of coated fried Escolar (Lipidocybium flavobrunium) fish fillets during frozen storage
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PREPARATION OF FISH OIL MICROCAPSULES BY COMPLEX COACERVATION OF GELATIN-GUM ARABIC AND THEIR UTILIZATION FOR FORTIFICATION OF POMEGRANATE JUICE
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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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