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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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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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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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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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Effects of pumpkin powder addition on the rheological, sensory, and quality attributes of Taftoon bread
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1399 - 06 |
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Fabrication of whey proteins aggregates by controlled heat treatment and pH Factors affecting aggregate size
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1397 - 03 |
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Development of Hydrogels for Entrapment of Vitamin D3 Physicochemical Characterization and Release Study
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1397 - 02 |
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Stability of astaxanthinloaded nanostructured lipid carriers in beverage systems
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1396 - 12 |
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Quality assessment of electrohydrodynamic and hot air drying of quince slice
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1396 - 11 |
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Measurement and prediction of the mechanical properties of a two-component food during freezing
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1396 - 09 |
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Comparison of electrohydrodynamic and hot-air drying of the quince slices
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1396 - 08 |
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Structural properties of gluten modified by ascorbic acid and transglutaminase
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1396 - 07 |
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Iron microencapsulation in gum tragacanth using solvent evaporation method
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10.1016/j.ijbiomac.2017.05.047 |
1396 - 07 |
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Reduction of acrylamide in whole-wheat bread by combining lactobacilli and yeast fermentation
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10.1080/19440049.2017.1378444 |
1396 - 06 |
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Stability of astaxanthin-loaded nanostructured lipid carriers as affected by pH ionic strength heat treatment simulated gastric juice and freezethawing
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10.1007/s13197-017-2749-7 |
1396 - 04 |
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Oil-In-water Emulsions Stabilized by Whey Protein Aggregates Effect of Aggregate Size and pH of Aggregation and Emulsion
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1395 - 11 |
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Osmotic Dehydration of Banana Slices Using Direct and Indirect Sonication Optimization and Microstructure Analysis
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10.1111/jfpe.12336 |
1395 - 11 |
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Effect of Microbial Transglutaminase on Protein Electrophoretic Pattern and Solubility of Wheat Flour and Hull-Less Barley Flour Blends
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10.2174/1573401312666160909162441 |
1395 - 08 |
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Dispersion of Silicate Layers in Zein/Montmorillonite Composite Films Using Two Sonication Methods
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1395 - 08 |
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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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1395 - 05 |