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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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Comparison of total phenolic and antioxidant activity of different Mentha spicata and M. longifolia accessions
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Multiplex-PCR As a Rapid and Sensitive Method for Identification of Meat Species in Halal-Meat Products
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Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
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Preparation of a stable nanocomposite phase change material (NCPCM) using sodium stearoyl lactylate (SSL) as the surfactant and evaluation of its stability using image analysis
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Comparison of anti-oxidant activities and fruit quality attributes in four sweet bell pepper(Capsicum annuum L.) cultivars grown in two soilless media
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Optimization of Fenton Oxidation Process for the Degradation of Color Precursors in Raw Sugar Beet Juice
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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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thermal behavior of paraffin-nano-AL
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Effects of cross-linking modification with phosphoryl chloride (POCL3) on pysiochemical properties of barley starch
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Thermal behavior of paraffin-nano-Al2O3 stabilized by sodium stearoyl lactylate as a stable phase change material with high thermal conductivity
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Antioxidant activity and physical properties of hydroxypropylmethylcellulose films enriched with essential oils
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Structural and mechanical properties of clay nanocomposite foams based on cellulose for the food-packaging industry
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optimization of oil bleaching parameters using response surface methodology for acid-activated sepiolite from iran
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Effect of coated and uncoated ground flaxseed addition on rheological physical and sensory properties of Taftoon bread
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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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Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread
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beta- lactoglobulin-Angum Gum (Amygdalus scoparia Spach) Complexes Preparation and Emulsion Stabilization
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