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Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis
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10.1016/j.clema.2024.100269
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1403 - 05
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The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties
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10.1016/j.ijbiomac.2024.135061
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1403 - 05
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Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting
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10.1016/j.ifset.2024.103657
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1403 - 03
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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
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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
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1402 - 12
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Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma
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10.1016/j.foodchem.2022.135059
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1402 - 02
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The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin
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10.1007/s11947-023-03113-1
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1402 - 02
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Evaluation of physicochemical properties of extracted cellulose from the walnut shell using non-thermal plasma pretreatment
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20.1001.1.20088787.1402.20.134.2.6
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1402 - 01
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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
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1401 - 10
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Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs
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#
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1401 - 09
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Studying the Physicochemical Alterations of Oil after Frying and Cooling Chicken Nugget under Vacuum and Atmospheric Conditions
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#
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1401 - 09
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Effects of microwave-assisted freezing on the quality attributes of lamb meat
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10.1016/j.ijrefrig.2022.03.019
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1401 - 08
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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
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1401 - 03
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Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate
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#
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1400 - 10
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Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat
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#
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1400 - 07
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Physicochemical Properties of Foam-Templated Oleogel Based on Gelatin and Xanthan Gum
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1398 - 11
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Designing an active phase change material package for thermal and qualitative protection of meat
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#
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1398 - 04
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Physicochemical properties of fried shrimp coated with bio-nano-coating containing eugenol and Aloe vera
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#
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1398 - 01
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Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins
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#
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1397 - 12
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Effects of edible coating containing nano-emulsion of Aloe vera and eugenol on the physicochemical properties of shrimp during cold storage
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1397 - 12
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