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Rheological Characterization and Cluster Classification of Iranian Commercial Foods, Drinks and Desserts to Recommend for Esophageal Dysphagia Diets.
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- Iranian Journal of Public Health, 2013, v. 42, n. 12, p. 1446
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- Article
Development of reduced-fat and reduced-energy dark chocolate using collagen hydrolysate as cocoa butter replacement agent.
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- Journal of Food & Nutrition Research, 2014, v. 53, n. 1, p. 13
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- Article
Synthesis and characterization of an in situ forming hydrogel using tyramine conjugated high methoxyl gum tragacanth.
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- Journal of Biomaterials Applications, 2016, v. 30, n. 7, p. 1016, doi. 10.1177/0885328215608983
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- Article
Interaction between Fish Skin Gelatin and Pea Protein at Air-Water Interface after Ultrasound Treatment.
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- Foods, 2022, v. 11, n. 5, p. 659, doi. 10.3390/foods11050659
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- Article
Chufa Drink: Potential in Developing a New Plant-Based Fermented Dessert.
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- Foods, 2021, v. 10, n. 12, p. 1, doi. 10.3390/foods10123010
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- Article
Physical and Oxidative Stability of Low-Fat Fish Oil-in-Water Emulsions Stabilized with Black Soldier Fly (Hermetia illucens) Larvae Protein Concentrate.
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- Foods, 2021, v. 10, n. 12, p. 2977, doi. 10.3390/foods10122977
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- Article
Physical Stability of Oil-In-Water Emulsion Stabilized by Gelatin from Saithe (Pollachius virens) Skin.
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- Foods, 2020, v. 9, n. 11, p. 1718, doi. 10.3390/foods9111718
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- Article
Physical Stability and Interfacial Properties of Oil in Water Emulsion Stabilized with Pea Protein and Fish Skin Gelatin.
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- Food Biophysics, 2021, v. 16, n. 1, p. 139, doi. 10.1007/s11483-020-09655-7
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- Article
Effect of Ohmic Heating on the Formation and Texture of Acid Milk Gels.
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- Food Biophysics, 2019, v. 14, n. 3, p. 249, doi. 10.1007/s11483-019-09578-y
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- Article
Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus.
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- Food Biophysics, 2010, v. 5, n. 1, p. 59, doi. 10.1007/s11483-009-9144-5
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- Article
Effect of spray drying conditions on physicochemical and functional properties of apple cider vinegar powder.
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- JSFA Reports, 2023, v. 3, n. 6, p. 271, doi. 10.1002/jsf2.130
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- Article
Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia.
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- Nutrition & Food Sciences Research, 2017, v. 4, n. 1, p. 33, doi. 10.18869/acadpub.nfsr.4.1.33
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- Article
Nisin-loaded alginate-high methoxy pectin microparticles: preparation and physicochemical characterisation.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 9, p. 2076, doi. 10.1111/ijfs.12516
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- Article
Influence of tragacanth gum exudates from specie of Astragalus gossypinus on rheological and physical properties of whey protein isolate stabilised emulsions.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 8, p. 1636, doi. 10.1111/j.1365-2621.2011.02661.x
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- Article
Rheological behaviour, sensory properties and syneresis of probiotic yoghurt supplemented with various prebiotics.
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- International Journal of Dairy Technology, 2018, v. 71, p. 175, doi. 10.1111/1471-0307.12491
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- Article
Influence of gum tragacanth, Astragalus gossypinus, addition on stability of nonfat Doogh, an Iranian fermented milk drink.
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- International Journal of Dairy Technology, 2011, v. 64, n. 2, p. 262, doi. 10.1111/j.1471-0307.2010.00658.x
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- Article
High Methoxyl Pectin and Sodium Caseinate Film Matrix Reinforced with Green Carbon Quantum Dots: Rheological and Mechanical Studies.
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- Membranes, 2022, v. 12, n. 7, p. N.PAG, doi. 10.3390/membranes12070695
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- Article
Investigation of the Effects of Inulin and β-Glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimisation of the Formulation Using D-Optimal Mixture Design.
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- Food Technology & Biotechnology, 2015, v. 53, n. 4, p. 436, doi. 10.17113/ftb.53.04.15.3980
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- Article
Migration Kinetics of Ethylene Glycol Monomer from Pet Bottles into Acidic Food Simulant: Effects of Nanoparticle Presence and Matrix Morphology.
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- Journal of Food Process Engineering, 2017, v. 40, n. 2, p. n/a, doi. 10.1111/jfpe.12383
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- Article
Effect of Moderate Electric Fields on the Physical and Chemical Characteristics of Cheese Emulsions.
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- Gels (2310-2861), 2023, v. 9, n. 9, p. 747, doi. 10.3390/gels9090747
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- Article
Retracted: Preparation and optimization of soy (Katul cultivar) protein isolate cold‐set gels induced by CaCl<sub>2</sub> and transglutaminase.
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- Food Science & Nutrition, 2023, v. 11, n. 7, p. 4326, doi. 10.1002/fsn3.3158
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- Article
Effect of gamma irradiation on the physicochemical and rheological properties of enzyme-catalyzed tragacanth-based injectable hydrogels.
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- Journal of Polymer Engineering, 2019, v. 39, n. 5, p. 442, doi. 10.1515/polyeng-2018-0366
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- Article
Physico-mechanical, Antimicrobial, and Antioxidant Properties of Gelatin Edible Films Incorporated with Olibanum Essential Oil and Sodium Hexametaphosphate on the Rainbow Trout Fillet Under Refrigerated Conditions.
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- Journal of Polymers & the Environment, 2021, v. 29, n. 7, p. 2174, doi. 10.1007/s10924-020-02027-9
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- Article
Preparation and characterization of poly(vinyl alcohol)/gum tragacanth/cellulose nanocomposite film.
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- Journal of Applied Polymer Science, 2021, v. 138, n. 28, p. 1, doi. 10.1002/app.50672
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- Article
The Role of Oil Phase in the Stability and Physicochemical Properties of Oil‐in‐Water Emulsions in the Presence of Gum Tragacanth.
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- Journal of the American Oil Chemists' Society (JAOCS), 2019, v. 96, n. 7, p. 795, doi. 10.1002/aocs.12248
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- Article
Production and Application of Lysozyme-Gum Arabic Conjugate in Mayonnaise as a Natural Preservative and Emulsifier.
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- Polish Journal of Food & Nutrition Sciences, 2018, v. 68, n. 1, p. 33, doi. 10.1515/pjfns-2017-0011
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- Article
Interfacial Properties of Pea Protein Hydrolysate: The Effect of Ionic Strength.
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- Colloids & Interfaces, 2022, v. 6, n. 4, p. 76, doi. 10.3390/colloids6040076
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- Article
Sensory, digestion, and texture quality of commercial gluten‐free bread: Impact of broken rice flour type.
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- Journal of Texture Studies, 2018, v. 49, n. 4, p. 395, doi. 10.1111/jtxs.12326
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- Article
Effect of Rheological Properties on Sensory Acceptance of Two-Model Dysphagia-Oriented Food Products.
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- Journal of Texture Studies, 2015, v. 46, n. 3, p. 219, doi. 10.1111/jtxs.12131
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- Article
Applying Iranian Gum Tragacanth to Improve Textural Properties of Maltodextrin Microcapsules.
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- Journal of Texture Studies, 2013, v. 44, n. 1, p. 12, doi. 10.1111/j.1745-4603.2012.00359.x
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- Article
PREDICTION OF EXTENSOGRAPH PROPERTIES OF WHEAT-FLOUR DOUGH: ARTIFICIAL NEURAL NETWORKS AND A GENETIC ALGORITHM APPROACH.
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- Journal of Texture Studies, 2012, v. 43, n. 4, p. 326, doi. 10.1111/j.1745-4603.2011.00342.x
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- Article
STABILITY AND RHEOLOGY OF DISPERSIONS CONTAINING POLYSACCHARIDE, OLEIC ACID AND WHEY PROTEIN ISOLATE.
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- Journal of Texture Studies, 2012, v. 43, n. 1, p. 63, doi. 10.1111/j.1745-4603.2011.00317.x
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- Article
Effect of ultrasonic treatment on the rheological properties and particle size of gum tragacanth dispersions from different species.
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- International Journal of Food Science & Technology, 2011, v. 46, n. 4, p. 849, doi. 10.1111/j.1365-2621.2011.02558.x
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- Article
Physicochemical properties of oil in water emulsions prepared with irradiated gum tragacanth in acidic conditions.
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- Journal of Food Measurement & Characterization, 2021, v. 15, n. 5, p. 4735, doi. 10.1007/s11694-021-01052-z
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- Article
Non-thermal Approach for Electromagnetic Field Exposure to Unfold Heat-Resistant Sunflower Protein.
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- Food & Bioprocess Technology, 2023, v. 16, n. 2, p. 313, doi. 10.1007/s11947-022-02929-7
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- Article
Gelatin from Saithe (Pollachius virens) Skin: Biochemical Characterization and Oxidative Stability in O/W Emulsions.
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- Marine Drugs, 2022, v. 20, n. 12, p. 739, doi. 10.3390/md20120739
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- Article