|
Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging
|
10.1016/j.jfoodeng.2023.111854 |
1403 - 01 |
|
Encapsulation of Coenzyme Q10 by Gelatin-basil Seed Mucilage Using Complex Coacervation: Optimization, Physicochemical Characterizations and Milk Fortification
|
10.22067/ifstrj.2023.81438.1240 |
1402 - 06 |
|
Fast-dissolving antioxidant nanofibers based on Spirulina protein concentrate and gelatin developed using needleless electrospinning
|
10.1016/j.fbio.2022.101759 |
1401 - 03 |
|
Comparative Study of Microwave-Assisted Vacuum Evaporation, Microwave-Assisted Evaporation, and Conventional Evaporation Methods on Physicochemical Properties of Barberry Juice
|
# |
1400 - 06 |
|
Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread
|
# |
1399 - 06 |
|
Fabrication of whey proteins aggregates by controlled heat treatment and pH Factors affecting aggregate size
|
# |
1397 - 03 |
|
Development of Hydrogels for Entrapment of Vitamin D3 Physicochemical Characterization and Release Study
|
# |
1397 - 02 |
|
Stability of astaxanthinloaded nanostructured lipid carriers in beverage systems
|
# |
1396 - 12 |
|
Quality assessment of electrohydrodynamic and hot air drying of quince slice
|
# |
1396 - 11 |
|
Measurement and prediction of the mechanical properties of a two-component food during freezing
|
# |
1396 - 09 |
|
Comparison of electrohydrodynamic and hot-air drying of the quince slices
|
# |
1396 - 08 |
|
Iron microencapsulation in gum tragacanth using solvent evaporation method
|
10.1016/j.ijbiomac.2017.05.047 |
1396 - 07 |
|
Structural properties of gluten modified by ascorbic acid and transglutaminase
|
# |
1396 - 07 |
|
Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
|
10.1080/19440049.2017.1378444 |
1396 - 06 |
|
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 |
|
Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication Optimization and Microstructure Analysis
|
10.1111/jfpe.12336 |
1395 - 11 |
|
Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
|
# |
1395 - 11 |
|
Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
|
# |
1395 - 08 |
|
Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends
|
10.2174/1573401312666160909162441 |
1395 - 08 |
|
Numerical Modeling of Heat and Mass Transfer during Contact Baking of Flat Bread
|
# |
1395 - 05 |