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Effect of High-Intensity Ultrasound and Dielectric Barrier Discharge Plasma on Physicochemical Properties of Egg White Protein and Its Binary Hydrogels with Xanthan Gum
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10.1007/s11947-024-03700-w |
1403 - 09 |
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Physicochemical stability and controlled release of vitamin D3-loaded emulsions stabilised by whey protein isolate-basil seed gum conjugates
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10.1080/02652048.2024.2418615 |
1403 - 08 |
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Production of starch edible films using chitin nanocrystals extracted from mushroom
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10.1111/ijfs.17587 |
1403 - 05 |
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Microencapsulation of tomato oleoresin using tomato waste fibre and its application for orange juice fortification
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10.1111/ijfs.17309 |
1403 - 04 |
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Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging
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10.1016/j.jfoodeng.2023.111854 |
1403 - 01 |
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The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells
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10.1016/j.carbpol.2023.121692 |
1402 - 12 |
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Pickering emulsions stabilized by cellulose nanocrystals extracted from hazelnut shells: Production and stability under different harsh conditions
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10.1016/j.ijbiomac.2023.128982 |
1402 - 11 |
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Production of cellulose nanocrystals from tomato pomace as a food waste and their application for stabilizing of Pickering emulsions
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10.1016/j.bcdf.2023.100378 |
1402 - 08 |
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Characterization and emulsifying properties of whey protein isolate-basil seed gum conjugates prepared by Maillard reaction
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10.1080/01932691.2023.2263540 |
1402 - 07 |
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Encapsulation of Coenzyme Q10 by Gelatin-basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification
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10.22067/ifstrj.2023.81438.1240 |
1402 - 06 |
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Thermally Insulating Cellulose Nanofiber Aerogels from Brewery Residues
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10.1021/acssuschemeng.3c01113 |
1402 - 04 |
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Nanoencapsulation of oregano essential oil using cellulose nanocrystals extracted from hazelnut shell to enhance shelf life of fruits: Case study: Pears
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10.1016/j.ijbiomac.2023.124704 |
1402 - 04 |
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Nozzle-less electrospinning: Nanoencapsulation of ajwain essential oil using chitosan-gelatin nanofibers
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10.22067/ifstrj.2022.78402.1199 |
1401 - 11 |
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Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging
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10.1016/j.foodhyd.2022.108029 |
1401 - 10 |
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Improvement the texture of nitrite-free fermented sausages using microencapsulation of fermenting bacteria
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1401 - 05 |
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Development of sausage packaging with zein nanofibers containing tetradecane produced via needle-less electrospinning method
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10.1016/j.fpsl.2022.100911 |
1401 - 04 |
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Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning
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10.1016/j.fbio.2022.101759 |
1401 - 03 |
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Stabilization and optimization of doogh powder using some hydrocolloids: Production and characterization
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1400 - 06 |
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Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice
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1400 - 06 |
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Production of Novel Vitamin E Loaded Nanostructure Lipid Carriers and Lipid Nanocapsules for Milk Fortification
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1400 - 06 |