يعرض 1 - 20 نتائج من 56 نتيجة بحث عن '"Sherazi, S.T.H."', وقت الاستعلام: 0.48s تنقيح النتائج
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    المصدر: Grasas y Aceites; Vol. 72 No. 2 (2021); e410 ; Grasas y Aceites; Vol. 72 Núm. 2 (2021); e410 ; 1988-4214 ; 0017-3495 ; 10.3989/gya.2021.v72.i2

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    Relation: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1877/2739; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1877/2740; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1877/2741; Akhtar M, Dickinson E. 2007. Whey protein-maltodextrin conjugates as emulsifying agents: an alternative to gum arabic. Food Hydrocoll. 21, 607-616. https://doi.org/10.1016/j.foodhyd.2005.07.014; Arancibia C, Bayarri S, Costell E. 2013. Comparing carboxymethyl cellulose and starch as thickeners in oil/water emulsions. Implications on rheological and structural properties. Food Biophys. 8, 122-136. https://doi.org/10.1007/s11483-013-9287-2; Arancibia C, Navarro-Lisboa R, Zúñiga R, Matiacevich S. 2016. Application of CMC as thickener on nanoemulsions based on olive oil: physical properties and stability. Int. J. Poly. Sci. 10 , https://doi.org/10.1155/2016/6280581; Bai L, Huan S, Gu J, Mcclements DJ. 2016. Fabrication of oil-in-water nanoemulsions by dual-channel microfluidization using natural emulsifiers: Saponins, phospholipids, proteins, and polysaccharides. Food Hydrocoll. 61, 703-711. https://doi.org/10.1016/j.foodhyd.2016.06.035; Bendjaballah M, Canselier JP, Oumeddour R. 2010. Optimization of oil-in-water emulsion stability: experimental design, multiple light scattering, and acoustic attenuation spectroscopy. J. Disper. Sci. Technol. 31, 1260-1272. https://doi.org/10.1080/01932690903224888; Charcosset C. 2009. Preparation of emulsions and particles by membrane emulsification for the food processing industry. J. Food Eng. 92, 241-249. https://doi.org/10.1016/j.jfoodeng.2008.11.017; Chen L, Remondetto GE, Subirade M. 2006. Food protein-based materials as nutraceutical delivery systems. Trends Food Sci. Techol. 17, 272-283. https://doi.org/10.1016/j.tifs.2005.12.011; Curt C. 1994. Review : evaluation of emulsion stability : principle, applications, advantages and drawbacks. Food Sci. 14, 699-724. http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=3366325; Dickinson E. 2003. Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocoll. 17, 25-39. https://doi.org/10.1016/S0268-005X(01)00120-5; Dickinson E. 2009. Hydrocolloids as emulsifiers and emulsion stabilizers. Food Hydrocoll. 23, 1473-1482 https://doi.org/10.1016/j.foodhyd.2008.08.005; Fadavi A, Barzegar M, Azizi MH. 2006. Determination of fatty acids and total lipid content in oilseed of 25 pomegranates varieties grown in Iran. J. Food Compost. Anal. 19, 676-680. https://doi.org/10.1016/j.jfca.2004.09.002; Galooyak SS, Dabir B. 2015. Three-factor response surface optimization of nano-emulsion formation using a microfluidizer. J. Food Sci. Technol. 52, 2558-2571. https://doi.org/10.1007/s13197-014-1363-1 PMid:25892755 PMCid:PMC4397322; Hashtjin AM, Abbasi S. 2015. Optimization of ultrasonic emulsification conditions for the production of orange peel essential oil nanoemulsions. J. Food Sci. Technol. 52, 2679-2689. https://doi.org/10.1007/s13197-014-1322-x PMid:25892765 PMCid:PMC4397326; Hebishy E, Zamora A, Buffa M, Blasco-Moreno A, Trujillo AJ. 2017. Characterization of whey protein oil-in-water emulsions with different oil concentrations stabilized by ultra-high pressure homogenization. Processes. 5 (6), 1-18. https://doi.org/10.3390/pr5010006; Horozov T S, Binks BP. 2004. Stability of suspensions, emulsions, and foams studied by a novel automated analyzer. Langmuir. 20, 9007-9013. https://doi.org/10.1021/la0489155 PMid:15461480; Jiao J, Burgess DJ. 2003. Rheology and stability of water-in-oil-in-water multiple emulsions containing Span 83 and Tween 80. Am. Assoc. Pharm. Sci. 5, 62-73. https://doi.org/10.1208/ps050107 PMid:12713279 PMCid:PMC2751475; Krstonošić V, Dokić L, Dokić P, Dapčević T. 2009. Effects of xanthan gum on physicochemical properties and stability of corn oil-in-water emulsions stabilized by polyoxyethylene (20) sorbitan monooleate. Food Hydrocoll. 23, 2212-2218. https://doi.org/10.1016/j.foodhyd.2009.05.003; Lerche D. 2002. Dispersion stability and particle characterization by sedimentation kinetics in a centrifugal field. J. Dispers. Sci. Technol. 23, 699-709. https://doi.org/10.1081/DIS-120015373; Li Y, Xiang D. 2019. Stability of oil-in-water emulsions performed by ultrasound power or high-pressure homogenization. PloS One 14(3),1-14 https://doi.org/10.1371/journal.pone.0213189 PMid:30849091 PMCid:PMC6407764; Mackler AM, Heber D, Cooper EL. 2013. Pomegranate: its health and biomedical potential. Evid. Based Compl. Altern. Med. 2013, PAGE 2. https://doi.org/10.1155/2013/903457 PMid:24285979 PMCid:PMC3830871; Matalanis A, Jones OG, Mcclements DJ. 2011. Structured biopolymer-based delivery systems for encapsulation, protection, and release of lipophilic compounds. Food Hydrocoll. 25, 1865-1880. https://doi.org/10.1016/j.foodhyd.2011.04.014; Mcclements DJ. 2015. Food emulsions: principles, practices, and techniques, CRC press. https://doi.org/10.1201/b18868; MinemotoY, Hakamata K, Adachi S, Matsuno R. 2002. Oxidation of linoleic acid encapsulated with gum arabic or maltodextrin by spray-drying. J. Microencap. 19, 181-189. https://doi.org/10.1080/02652040110065468 PMid:11837973; Özgül-Yücel S. 2005. Determination of conjugated linolenic acid content of selected oil seeds grown in Turkey. J. Am. Oil Chem. Soc. 82, 893-897. https://doi.org/10.1007/s11746-005-1161-7; Sánchez MC, Berjano M, Guerrero A, Brito E, Gallegos C. 1998. Evolution of the microstructure and rheology of o/w emulsions during the emulsification process. Can. J. Chem. Eng. 76, 479-485. https://doi.org/10.1002/cjce.5450760318; Silva KA, Rocha-Leão MH, Coelho MAZ 2010. Evaluation of aging mechanisms of olive oil-lemon juice emulsion through digital image analysis. J. Food Eng. 97, 335-340. https://doi.org/10.1016/j.jfoodeng.2009.10.026; Tadros T. 2004. Application of rheology for assessment and prediction of the long-term physical stability of emulsions. Adv. Colloid Interface Sci. 108, 227-258. https://doi.org/10.1016/j.cis.2003.10.025 PMid:15072944; Tcholakova S, Denkov ND, Ivanov IB, Campbell B. 2006. Coalescence stability of emulsions containing globular milk proteins. Adv. Colloid Interface Sci. 123, 259-293. https://doi.org/10.1016/j.cis.2006.05.021 PMid:16854363; Traynor M, Burke R, Frias JM, Gaston E, Barry-Ryan C. 2013. Formation and stability of an oil in water emulsion containing lecithin, xanthan gum and sunflower oil. Inter. Food Res. J. 20 (5), 2173.; Yerramilli M, Ghosh S. 2017. Long-term stability of sodium caseinate-stabilized nanoemulsions. Food Sci. Tech. 54, 82-92. https://doi.org/10.1007/s13197-016-2438-y PMid:28242906 PMCid:PMC5305704; https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1877

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    المساهمون: Bhutto, A.A., Kalay, S., Sherazi, S.T.H., Çulha, Mustafa, Yeditepe Üniversitesi

    Relation: Talanta; Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı; PubMed ID: 30086903; 174; 181; 189; https://hdl.handle.net/20.500.11831/755

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