|
Effect of Physical Treatments on Functional Properties of Whey and Soy Protein Isolates in Oleogel Production Through Foam Template Method
|
10.3390/molecules29225415 |
1403 - 08 |
|
Effect of light emitting diodes (LEDs) irradiation on the functional quality and shelf life of basil microgreens
|
10.1080/10412905.2024.2371830 |
1403 - 04 |
|
Characterization of pectin-zein nanoparticles encapsulating tanshinone: Antioxidant activity, controlled release properties, physicochemical stability to environmental stresses
|
10.1016/j.foodchem.2024.140613 |
1403 - 04 |
|
Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method
|
10.1016/j.ijbiomac.2024.129463 |
1402 - 12 |
|
Antioxidant and antimicrobial efficacy of microencapsulated mustard essential oil against Escherichia coli and Salmonella Enteritidis in mayonnaise
|
10.1016/j.ijfoodmicro.2023.110484 |
1402 - 10 |
|
Production of milk-based drink enriched by dietary fiber using carrot pomace: Physicochemical and organoleptic properties during storage
|
10.1016/j.foodhyd.2024.109834 |
1402 - 10 |
|
Application of natural fining agents to clarify fruit juices
|
10.1111/1541-4337.13207 |
1402 - 04 |
|
Beeswax and monoglycerol-based oil foam: Effect of oil type and oleogelator concentration on physicochemical, rheological properties and storage stability
|
10.1016/j.foostr.2023.100343 |
1402 - 04 |
|
Application of cold plasma pretreatment to improve the extraction efficiency of tanshinone compounds from Salvia subg. Perovskia root
|
10.1016/j.indcrop.2023.117337 |
1402 - 04 |
|
Fabrication, physicochemical properties and structural characteristics of nanoparticles from carrot pomace and its insoluble dietary fiber
|
10.1016/j.foodhyd.2023.109131 |
1402 - 04 |
|
Segregative phase separation of gelatin and tragacanth gum solution and Mickering stabilization of their water-in-water emulsion with microgel particles prepared by complex coacervation
|
10.1016/j.ijbiomac.2023.124250 |
1401 - 12 |
|
Edible Wax-Based Nanoparticles as Novel Stabilizers for Oil-in-Water Pickering Emulsion
|
10.1007/s11947-023-03014-3 |
1401 - 11 |
|
Influence of fatty acid-esterified waxy maize starch type and concentration on stability and properties of oil-in-water emulsions
|
10.1016/j.ijbiomac.2023.123526 |
1401 - 11 |
|
Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions
|
# |
1401 - 09 |
|
Tomato seed oil-enriched tomato juice: Effect of oil addition type and heat treatment on lycopene bioaccessibility and oxidative stability
|
# |
1401 - 06 |
|
Fabrication of edible solid lipid nanoparticle from beeswax/propolis wax by spontaneous emulsification: Optimization, characterization and stability
|
# |
1401 - 06 |
|
Chemical modification of waxy maize starch by esterification with saturated fatty acid chlorides: Synthesis, physicochemical and emulsifying properties
|
10.1016/j.foodchem.2022.133293 |
1401 - 03 |
|
Cinnamaldehyde encapsulation within new natural wax-based nanoparticles; formation, optimization and characterization
|
10.1080/01932691.2022.2044843 |
1400 - 12 |
|
Thermodynamic compatibility of gelatin and tragacanth gum in aqueous systems
|
# |
1400 - 08 |
|
Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat
|
# |
1400 - 07 |