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Structural optimization of Whey-Brown rice protein bars with elderberry and Diospyros lotus extracts using FTIR and multivariate analysis
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LWT-FOOD SCIENCE AND TECHNOLOGY
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Physicochemical, structural, and functional properties of insoluble dietary fiber extracted from pomegranate seed meal by different extraction methods
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10.1007/s11694-026-04334-6 |
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Journal of Food Measurement and Characterization
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بهينه سازي شرا يط پلاسماي سرد و فراصوت پالس ي در استخراج تركيبات فنوليك از كنجاله هسته انار
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Journal of Food Science and Technology (Iran)
علوم و صنايع غذايي ايران |
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Fortification of Apple Juice With Tanshinone-Loaded Pectin-Zein Nanoparticles for Enhanced Nutritional and Antioxidant Attributes
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10.1155/jfpp/1254027 |
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JOURNAL OF FOOD PROCESSING AND PRESERVATION
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Development of low-saturated fat compound chocolate by partial replacement of cocoa butter substitute with a novel oleofoam based on sheep tail stearin and glycerol monostearate
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10.1016/j.afres.2025.101467 |
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Applied Food Research
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Characterization and storage stability of carrot pomace-fortified milk drink: Effect of carrot pomace particle size, milk-fat content, and stabilizer levels
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10.1016/j.afres.2025.101316 |
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Applied Food Research
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Oil Structuring Using Stearin Fractions Derived From Slaughterhouse By-Products: Effect of Gelator and Oil Type on Physicochemical Characteristics of Structured Oil
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10.1002/aocs.70012 |
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JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
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Production of high internal phase emulsions using sesame protein isolate nanoparticles as natural pickering stabilizers
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10.1016/j.lwt.2025.118285 |
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LWT-FOOD SCIENCE AND TECHNOLOGY
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Effects of Bread Fortification With Pomegranate Peel Powder on Inflammation Biomarkers, Oxidative Stress, and Mood Status in Patients With Type 2 Diabetes: A Randomized Placebo-Controlled Trial
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10.1002/fsn3.70577 |
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Food Science and Nutrition
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Effects of pomegranate peel powder-fortified bread consumption in patients with type 2 diabetes mellitus: randomized controlled trial
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10.1007/s40200-025-01672-y |
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Journal of Diabetes and Metabolic Disorders
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Improving phenolics extractability from pomegranate seed meal applying roasting and cold plasma pretreatment; their application in mayonnaise as antioxidant and antimicrobial agents
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10.1016/j.afres.2025.101050 |
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Applied Food Research
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Valorization of apple pomace by extraction of insoluble dietary fiber and production of IDF-enriched apple juice using different levels of hydrocolloids
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10.1007/s11694-025-03315-5 |
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Journal of Food Measurement and Characterization
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Optimization and characterization of a novel oleofoam using mixed structuring agents based on sheep tail stearin, glycerol monostearate, and sorbitan monostearate
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10.1016/j.foodchem.2025.144605 |
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FOOD CHEMISTRY
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Protein-stabilized foam using whey and soy isolates to fabricate oleogel; optimization and potential as solid fat alternatives
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10.1016/j.ijbiomac.2025.141778 |
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INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
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Effect of Physical Treatments on Functional Properties of Whey and Soy Protein Isolates in Oleogel Production Through Foam Template Method
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10.3390/molecules29225415 |
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MOLECULES
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Effect of light emitting diodes (LEDs) irradiation on the functional quality and shelf life of basil microgreens
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10.1080/10412905.2024.2371830 |
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JOURNAL OF ESSENTIAL OIL RESEARCH
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Characterization of pectin-zein nanoparticles encapsulating tanshinone: Antioxidant activity, controlled release properties, physicochemical stability to environmental stresses
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10.1016/j.foodchem.2024.140613 |
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FOOD CHEMISTRY
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Fabrication and characterization of pectin-zein nanoparticles containing tanshinone using anti-solvent precipitation method
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10.1016/j.ijbiomac.2024.129463 |
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جزءبه جزءسازي دو مرحله اي چربي دنبه گوسفندي و شترمرغ به روش خشك و بررسي خصوصيات فيزيكوشيميايي اجزاي آن
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