Works matching DE "SYNERESIS"
Results: 247
Effect of Collagen Peptide and Polysaccharide Combination on Astringency Elimination, Appearance, and Syneresis in Persimmon Paste.
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- Processes, 2025, v. 13, n. 2, p. 438, doi. 10.3390/pr13020438
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Effects of Structural Changes in Cross-Linked Mung Bean Starch on Freeze–Thaw Properties and In Vitro Digestibility.
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- Foods, 2025, v. 14, n. 4, p. 689, doi. 10.3390/foods14040689
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Improving Probiotic Strawberry Dairy Beverages with High-Intensity Ultrasound: Syneresis, Fatty Acids, and Sensory Insights.
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- Foods, 2025, v. 14, n. 4, p. 616, doi. 10.3390/foods14040616
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Tuning Syneresis Properties of Kappa-Carrageenan Hydrogel by C2-Symmetric Benzene-Based Supramolecular Gelators.
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- Macromolecular Chemistry & Physics, 2016, v. 217, n. 10, p. 1197, doi. 10.1002/macp.201500517
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Controlling Syneresis of Hydrogels Using Organic Salts.
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- Angewandte Chemie, 2022, v. 134, n. 4, p. 1, doi. 10.1002/ange.202115021
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Impact of Whey Protein Isolate and Xanthan Gum on the Functionality and in vitro Digestibility of Raw and Cooked Chestnut Flours.
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- Plant Foods for Human Nutrition, 2024, v. 79, n. 1, p. 189, doi. 10.1007/s11130-024-01150-5
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Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt.
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- Current Research in Nutrition & Food Science, 2017, v. 5, n. 3, p. 353, doi. 10.12944/CRNFSJ.5.3.21
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Textured Organogel Films Showing Unusual Thermoresponsive Dewetting, Icephobic, and Optical Properties.
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- Advanced Materials Interfaces, 2019, v. 6, n. 2, p. N.PAG, doi. 10.1002/admi.201801358
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Predicting curd moisture content, whey fat concentration and curd yield from near infrared light backscatter.
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- Journal of Animal Science, 2006, v. 84, p. 423
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Health beneficial bacterial influence on the characteristics of fat free plain set yogurt.
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- Journal of Animal Science, 2006, v. 84, p. 183
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EFFECT OF ULTRASOUND ON THE THERMAL, STRUCTURAL, PASTING AND MORPHOLOGICAL PROPERTIES OF MARANTA ARUNDINACEA STARCH.
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- Carpathian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 135, doi. 10.34302/crpjfst/2024.16.1.11
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CHARACTERISTICS OF YOGHURT ENRICHED WITH PROTEIN HYDROLYSATE FROM PARROTFISH (CHLORURUS SORDIDUS) HEAD.
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- Carpathian Journal of Food Science & Technology, 2023, v. 15, n. 3, p. 184, doi. 10.34302/crpjfst/2023.15.3.14
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Conceptos de derecho y derecho natural en Leonardo Polo.
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- Studia Poliana, 2021, n. 23, p. 177, doi. 10.15581/013.23.177-205
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IMPROVEMENT OF VIABILITY OF PROBIOTIC BACTERIA, ORGANOLEPTIC QUALITIES AND PHYSICAL CHARACTERISTICS IN KEFIR USING TRANSGLUTAMINASE AND XANTHAN.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2018, v. 17, n. 2, p. 141, doi. 10.17306/J.AFS.0556
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THE INFLUENCE OF THE DOSE OF CALCIUM BISGLYCINATE ON PHYSICOCHEMICAL PROPERTIES, SENSORY ANALYSIS AND TEXTURE PROFILE OF KEFIRS DURING 21 DAYS OF COLD STORAGE.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 1, p. 37, doi. 10.17306/J.AFS.2016.1.4
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Efecto del Salvado de Trigo en las Propiedades Fisicoquímicas y Sensoriales del Yogurt de Leche de Búfala.
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- Información Tecnológica, 2013, v. 24, n. 1, p. 79, doi. 10.4067/S0718-07642013000100010
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Dual Starch Modifications to Expand Its End‐Uses: A Review.
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- Starch / Staerke, 2024, v. 76, n. 11/12, p. 1, doi. 10.1002/star.202300153
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Effects of Okara and Its Dietary Fiber on the Retrogradation and Rheological Characteristics of Potato Starch.
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- Starch / Staerke, 2024, v. 76, n. 3/4, p. 1, doi. 10.1002/star.202300081
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Impact of Treatment with Superheated Steam on the Structural, Thermal, and Functional Characteristics of Quinoa Starch.
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- Starch / Staerke, 2023, v. 75, n. 11/12, p. 1, doi. 10.1002/star.202300013
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The Effect of Starch Isolation Method on Morphological and Physicochemical Properties of Zagros Oak (Quercus brantii var. Persica) Starch.
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- Starch / Staerke, 2022, v. 74, n. 7/8, p. 1, doi. 10.1002/star.202200016
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Morphological, Structural, and Paste Characteristics of Native and Heat‐Moisture Treated Treculia africana Starch.
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- Starch / Staerke, 2022, v. 74, n. 5/6, p. 1, doi. 10.1002/star.202100196
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Effect of Konjac Glucomannan on Gelatinization, Retrogradation, and Gelling Properties of Frozen Wheat Starch.
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- Starch / Staerke, 2021, v. 73, n. 1/2, p. 1, doi. 10.1002/star.202000025
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Gaseous Ozonation at Low Concentration Modifies Functional, Pasting, and Thermal Properties of Arrowroot Starch (Maranta arundinaceae).
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- Starch / Staerke, 2020, v. 72, n. 5/6, p. 1, doi. 10.1002/star.201900106
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Physicochemical and Functional Characterization of Potato Starch (Solanum Tuberosum ssp. Andigenum) from the Quebrada De Humahuaca, Argentina.
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- Starch / Staerke, 2020, v. 72, n. 1/2, p. N.PAG, doi. 10.1002/star.201900069
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Effect of enrichment with stabilized rice bran and extrusion process on gelatinization and retrogradation properties of rice starch.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600201
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Pasting, rheological, and retrogradation properties of starches from dual-purpose sorghum lines.
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- Starch / Staerke, 2017, v. 69, n. 7/8, p. 1, doi. 10.1002/star.201600262
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Rheological and textural properties of pulse starch gels.
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- Starch / Staerke, 2016, v. 68, n. 7/8, p. 778, doi. 10.1002/star.201500271
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Effect of hydrocolloids on the properties of wheat/potato starch mixtures.
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- Starch / Staerke, 2016, v. 68, n. 7/8, p. 753, doi. 10.1002/star.201400257
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Effect of NaCl addition on the freeze-thaw stability of tapioca starch gels.
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- Starch / Staerke, 2015, v. 67, n. 7/8, p. 604, doi. 10.1002/star.201500048
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Characteristics of starch obtained at different stages of purification during commercial wet milling of maize.
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- Starch / Staerke, 2014, v. 66, n. 7/8, p. 668, doi. 10.1002/star.201300261
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Physicochemical properties of lipase-catalyzed laurylation of corn starch.
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- Starch / Staerke, 2014, v. 66, n. 5/6, p. 450, doi. 10.1002/star.201300180
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Physicochemical and functional characterization of yam starch for potential industrial applications.
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- Starch / Staerke, 2014, v. 66, n. 3/4, p. 235, doi. 10.1002/star.201300056
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Impact of addition of Persian gum and microbial transglutaminase enzyme on the textural characteristics of semi-fat ultrafiltrated white cheese.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 156, p. 110, doi. 10.22034/FSCT.21.156.110
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The effect of microbial transglutaminase enzyme treatment and Persian gum on the physicochemical and color characteristics of low - fat stirred yogurt.
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- Journal of Food Science & Technology (2008-8787), 2025, v. 21, n. 155, p. 180, doi. 10.22034/FSCT.21.155.180
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بررسی ویژگیهای فیزیکوشیمیایی پنیر فراپالودهی سینبیوتیک حاوی پودر آبپنیر فراپاالیش امالحگیری شده و الکتولوز طی مدت نگهداری.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 139, p. 149, doi. 10.22034/FSCT.20.139.149
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تأثیر افزودن پودر دانه زنیان بر خواص کیفی و تغذیه ای کرم شکلاتی.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 136, p. 91, doi. 10.22034/FSCT.20.136.91
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ویژگیهاي فیزیکوشیمیایی و عملکردي نشاسته کینوا اصلاحشده با مخلوط آدیپیک اسید و استیک انهیدرید.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 20, n. 135, p. 113, doi. 10.22034/FSCT.19.135.113
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تاثیر افزودن سویه های پروبیوتیک و ترکیبات پری بیوتیک روی ویژگیهای فیزیکوشیمیایی، میکروبی و حسی ماست سین بیوتیک گاومیش.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 133, p. 237, doi. 10.22034/FSCT.19.133.237
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ویژگیهاي (Salvia hispanica L.) اثر افزودن موسیلاژ و روغن دانه چیا فیزیکی وشیمیایی و حسی ماست طی زمان نگهداري.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 132, p. 237, doi. 10.22034/FSCT.19.132.237
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ارزیابی اثر صمغ کتیرا و استویا بر خصوصیات فیزیکیوشیمیایی و حسی دسر غیر لبنی بر پایه شیر بادام حین دوره نگهداري سرد.
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- Journal of Food Science & Technology (2008-8787), 2023, v. 19, n. 131, p. 59, doi. 10.22034/FSCT.19.131.59
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بررسی ویژگیهاي فیزیکوشیمیایی و حسی ماست همزده سین بیوتیک نیم چرب حاوي گیاه پنیرك و لاکتولوز (Malva neglecta).
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- Journal of Food Science & Technology (2008-8787), 2022, v. 18, n. 120, p. 353, doi. 10.52547/fsct.18.120.28
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تاثیر افزودن روغن مغز بنه (atlantica Pistacia)و میکرولیپوزومهاي آن بر ویژگیهاي فیزیکوشیمایی و حسی خامه کم چرب.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 118, p. 119, doi. 10.52547/fsct.18.09.10
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بررسی اثر پريبیوتیکی آرد نخودچی برزندهمانی باکتري پروبیوتیک لاکتوباسیلوس پاراکازئی در ماست میوهاي حاوي پوره سیب و خواص کیفی آن.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 117, p. 379, doi. 10.29252/fsct.18.08.30
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Teucrium L. و کلپوره Ducrosia anethifolia (DC.) Boiss. اثر اسانس گیاهان مشکک برروي خصوصیات فیزیکوشیمیایی، حسی و میکروبی ماست پروبیوتیک در طول زمان polium نگهداري.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 117, p. 265, doi. 10.29252/fsct.18.08.21
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امکان سنجی تولید ماست کمکالري سینبیوتیک با استفاده از آرد موز سبز و ارزیابی خصوصیات فیزیکوشیمیایی، بافتی و حسی آن.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 116, p. 277, doi. 10.29252/fsct.18.07.22
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بررسی ویژگیهاي رئولوژیکی ماست غنیشده حاوي پودر کدوحلوایی.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 349, doi. 10.29252/fsct.18.05.28
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بهینه سازي زنده مانی لاکتوباسیلوس کازئی L26-LAFTI و خصوصیات فیزیکوشیمیایی ماست فراسودمند طعم دار قالبی حاوي شیره انگور.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 114, p. 195, doi. 10.29252/fsct.18.05.17
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بررسی مقایسهاي اثر فرآیندهاي پاستوریزاسیون و استریلیزاسیون بر زندهمانی باکتري هاي پروبیوتیک و پتانسیل اکسیداسیون و احیاء ماست قالبی پروبیوتیک.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 112, p. 137, doi. 10.29252/fsct.18.03.12
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بررسی ویژگیهاي فیزیکوشیمیایی، ساختاري و حسی دسرشیري کمچرب اصلاحشده با صمغهاي بومی به و بالنگو .
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 111, p. 131, doi. 10.29252/fsct.18.02.12
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مطالعه ویژگیهاي فیزیکوشیمیایی و ارگانولپتیکی ماست قالبی تولید شده از مخلوط شیر ارزن و شیر گاو.
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- Journal of Food Science & Technology (2008-8787), 2021, v. 18, n. 110, p. 26, doi. 10.29252/fsct.18.01.03
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