|
Optimisation, antioxidant attributes, stability and release behaviour of carboxymethyl cellulose films incorporated with nanoencapsulated vitamin E
|
10.1016/j.porgcoat.2019.05.026 |
1398 - 06 |
|
Optimization of Asafoetida gum extraction and assessments of emulsion stability
|
10.1016/j.biteb.2019.02.008 |
1398 - 03 |
|
Evaluation of Release Kinetics and Mechanisms of Curcumin and Curcumin-?-Cyclodextrin Inclusion Complex Incorporated in Electrospun Almond Gum/PVA Nanofibers in Simulated Saliva and Simulated Gastrointestinal Conditions
|
# |
1397 - 12 |
|
APPLICATION POSSIBILITY OF ELECTROHYDRODYNAMIC TECHNIQUE FOR CELLULOSE EXTRACTION FROM BAGASSE: OPTIMIZATION USING RESPONSE SURFACE METHODOLOGY
|
# |
1397 - 12 |
|
Formulation and Characterization of Taxifolin?Loaded Lipid Nanovesicles (Liposomes, Niosomes, and Transfersomes) for Beverage Fortification
|
# |
1397 - 11 |
|
Emulsion properties of Asafoetida gum effect of oil concentration on stability and rheological properties
|
10.1016/j.colsurfa.2018.10.018 |
1397 - 10 |
|
Rheological and functional properties of asafoetida gum
|
# |
1397 - 07 |
|
Fabrication of whey proteins aggregates by controlled heat treatment and pH Factors affecting aggregate size
|
# |
1397 - 03 |
|
Encapsulation of curcumin using electrospun almond gum nanofibers fabrication and characterization
|
# |
1397 - 01 |
|
Stability of astaxanthinloaded nanostructured lipid carriers in beverage systems
|
# |
1396 - 12 |
|
Effect of electrohydrodynamic technique as a complementary process for cellulose extraction from bagasse Crystalline to amorphous transition
|
# |
1396 - 11 |
|
Structural properties of canola protein isolate0gum Arabic Maillard conjugate in an aqueous model system
|
# |
1396 - 11 |
|
Structural characterization and thermal behavior of a gum extracted from Ferula assa foetida L.
|
# |
1396 - 10 |
|
Effect of heat treatment and solution preparation procedure on colloidal stability of whey protein sour cherry beverage
|
# |
1396 - 10 |
|
Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH ionic strength heat treatment simulated gastric juice and freezethawing
|
10.1007/s13197-017-2749-7 |
1396 - 04 |
|
Comparison of Some Physicochemical and Functional Properties of Farsi Gum and Other Rosaceae Plant Gum Exudates
|
# |
1396 - 01 |
|
Effect of acidification rate acidification temperature final pH and stabilizer content on colloidal stability of whey-based pomegranate beverage
|
10.1080/01932691.2016.1141360 |
1395 - 11 |
|
Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
|
# |
1395 - 11 |
|
Improving the emulsifying properties of beta-lactoglobulin-wild almond gum (Amygdalus scoparia Spach) exudate complexes by heat
|
10.1002/jsfa.7741 |
1395 - 10 |
|
Effect of glycosylation with gum Arabic by Maillard reaction in a liquid system on the emulsifying properties of canola protein isolate
|
# |
1395 - 10 |