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1Conference
المؤلفون: Mijalković, Jelena R., Pavlović, Neda V., Šekuljica, Nataša Ž., Jakovetić Tanasković, Sonja, Bugarski, Branko, Nedović, Viktor, Knežević-Jugović, Zorica
المصدر: Book of Abstracts : The 3rd International UNIFood Conference, UNIFood2024 Conference, Belgrade, June 28-29, 2024
مصطلحات موضوعية: Green leaves, White proteins, Nanoparticle structures, Cold-set gelation protocol
Relation: info:eu-repo/grantAgreement/ScienceFundRS/Ideje/7751519/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200135/RS//; info:eu-repo/grantAgreement/MESTD/inst-2020/200287/RS//; https://TechnoRep.tmf.bg.ac.rs/handle/123456789/7543; http://TechnoRep.tmf.bg.ac.rs/bitstream/id/21012/bitstream_21012.pdf; https://hdl.handle.net/21.15107/rcub_technorep_7543
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2Academic Journal
المؤلفون: Soukoulis, Christos, Cambier, Sébastien, Serchi, Tommaso, Tsevdou, Maria, Gaiani, Claire, Ferrer, Pau, Taoukis, Petros S., Hoffmann, Lucien
مصطلحات موضوعية: Cold-set gelation, Seed coat mucilage, Biopolymers, Viscoelasticity, Protein gel microstructure
وصف الملف: application/pdf
Relation: Food Hydrocolloids; Vol. 89 (April 2022), p. 542-553; https://ddd.uab.cat/record/280989; urn:10.1016/j.foodhyd.2018.11.002; urn:oai:ddd.uab.cat:280989; urn:oai:egreta.uab.cat:publications/9fd6c25c-24f4-4ac2-9f3e-e521e8b1a814; urn:scopus_id:85057189077
الاتاحة: https://ddd.uab.cat/record/280989
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3Dissertation/ Thesis
المؤلفون: Oliveira, Thais Carvalho Brito
Thesis Advisors: Pinho, Samantha Cristina de
مصطلحات موضوعية: Cold-set gelation, Curcumin, Curcumina, Emulsion-filled gels, Géis biopoliméricos mistos, Géis carregados com emulsões, Gelificação a frio, Mixed gels, Partículas lipídicas sólidas, Solid lipid particles
وصف الملف: application/pdf
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4Academic Journal
المؤلفون: Piccini, Lucía, Scilingo, Adriana Alicia, Speroni, Francisco
مصطلحات موضوعية: Ciencias Exactas, Soybean proteins, Calcium addition, Functional foods, High hydrostatic pressure, Cold-set gelation, Reconstituted dispersions
وصف الملف: application/pdf; 69-79
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5
المؤلفون: Pablo Andres Busti, Romina Ingrassia, Jorge R. Wagner, Darío Spelzini, Débora Natalia López, Valeria Boeris
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: Chemistry, business.industry, COLD-SET GELATION, SALVIA HISPANICA L, GLUCONE-Δ-LACTONE, Industrial and Manufacturing Engineering, ACIDIFIED SYSTEMS, Text mining, purl.org/becyt/ford/2 [https], Biochemistry, Heat treated, business, purl.org/becyt/ford/2.11 [https], Food Science
وصف الملف: application/pdf
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6Academic Journal
المصدر: Applied Rheology, Vol 16, Iss 5, Pp 258-264 (2006)
مصطلحات موضوعية: cold-set gelation, whey protein isolate, b-lactoglobulin, fibrils, Materials of engineering and construction. Mechanics of materials, TA401-492
وصف الملف: electronic resource
Relation: https://doaj.org/toc/1617-8106
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7
المؤلفون: Lucía Piccini, Francisco Speroni, Adriana Alicia Scilingo
المصدر: SEDICI (UNLP)
Universidad Nacional de La Plata
instacron:UNLPمصطلحات موضوعية: HIGH HYDROSTATIC PRESSURE, Otras Ingenierías y Tecnologías, 030309 nutrition & dietetics, Calcium addition, Functional foods, Hydrostatic pressure, Biophysics, chemistry.chemical_element, Bioengineering, INGENIERÍAS Y TECNOLOGÍAS, Thermal treatment, Calcium, Applied Microbiology and Biotechnology, Soybean proteins, Analytical Chemistry, Alimentos y Bebidas, 03 medical and health sciences, Colloid, Freeze-drying, 0404 agricultural biotechnology, High hydrostatic pressure, CALCIUM ADDITION, Solubility, Ciencias Exactas, 0303 health sciences, Chemistry, Cold-set gelation, 04 agricultural and veterinary sciences, SOYBEAN PROTEINS, 040401 food science, COLD-SET GELATION OF RECONSTITUTED DISPERSIONS, Chemical engineering, FUNCTIONAL FOODS, Reconstituted dispersions, Soybean Proteins, Dispersion (chemistry), Food Science
وصف الملف: application/pdf
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8
المصدر: CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICETمصطلحات موضوعية: 0106 biological sciences, Aqueous solution, Chemistry, Coating materials, COLD-SET GELATION, 04 agricultural and veterinary sciences, THERMODYNAMIC COMPATIBILITY, Microstructure, 040401 food science, 01 natural sciences, 0404 agricultural biotechnology, WATER HOLDING CAPACITY, Chemical engineering, purl.org/becyt/ford/2 [https], 010608 biotechnology, Emulsion, WATER-IN-WATER EMULSIONS, Water holding capacity, Texture (crystalline), CONFOCAL MICROSCOPY, Soy protein, Protein network, Food Science, purl.org/becyt/ford/2.11 [https]
وصف الملف: application/pdf
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9
المؤلفون: Leonard M.C. Sagis, Michiel Postema, E. van der Linden, Aalt Bast, P. van Leusden, G.J.M. den Hartog
المساهمون: Farmacologie en Toxicologie, RS: NUTRIM - R3 - Chronic inflammatory disease and wasting, RS: CARIM - R3.05 - Vascular remodeling in cardiovascular disease, Wageningen University and Research [Wageningen] (WUR), Maastricht University [Maastricht], Department of Physics and Technology [Bergen] (UiB), University of Bergen (UiB)
المصدر: Food Hydrocolloids, 56, 318-324. ELSEVIER SCI LTD
Food Hydrocolloids, 56, 318-324
Food Hydrocolloids 56 (2016)
Food Hydrocolloids
Food Hydrocolloids, Elsevier, 2016, 56, pp.318-324. ⟨10.1016/j.foodhyd.2015.12.017⟩مصطلحات موضوعية: Physics and Physical Chemistry of Foods, General Chemical Engineering, Gel matrix, Nanoparticle, chemistry.chemical_element, 02 engineering and technology, Calcium, Microbeads, Heat sensitive, 0404 agricultural biotechnology, Oil phase, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Gelation methods, VLAG, chemistry.chemical_classification, Chromatography, Cold-set gelation, 04 agricultural and veterinary sciences, General Chemistry, Polymer, 021001 nanoscience & nanotechnology, 040401 food science, Isoelectric point, chemistry, Oil droplet, Encapsulation, Strength, 0210 nano-technology, Food Science
وصف الملف: application/octet-stream; application/pdf
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10Dissertation/ Thesis
المؤلفون: Narin, Ceren
المساهمون: Öztop, Halil Mecit, Department of Food Engineering
مصطلحات موضوعية: Peas, Pea Protein, Fruit Juice, Alginate, Encapsulation, Cold Set Gelation
وصف الملف: xviii, 105 p.; application/pdf
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11Dissertation/ Thesis
المؤلفون: Thais Carvalho Brito Oliveira
Thesis Advisors: Samantha Cristina de Pinho, Osvaldo Hector Campanella, Angelo Luiz Fazani Cavallieri, Izabel Cristina Freitas Moraes
المصدر: Biblioteca Digital de Teses e Dissertações da USPUniversidade de São PauloUSP.
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12
المؤلفون: Francisco Speroni, María Cristina Añón, A.A. Hugo, Pablo Perez
المصدر: Food Hydrocolloids. 37:34-39
مصطلحات موضوعية: Otras Ingenierías y Tecnologías, biology, Strain (chemistry), General Chemical Engineering, Cold-set gelation, food and beverages, chemistry.chemical_element, INGENIERÍAS Y TECNOLOGÍAS, General Chemistry, Calcium, biology.organism_classification, Soybean proteins, Alimentos y Bebidas, High pressure, chemistry, Biochemistry, Rheology, Lactobacilli, Lactobacillus, Denaturation (biochemistry), Food science, Soybean Proteins, Elastic modulus, Bacteria, Food Science
وصف الملف: application/pdf
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13Academic Journal
المؤلفون: Wijaya, Wahyu, Van der Meeren, Paul, Patel, Ashok
المصدر: FOOD HYDROCOLLOIDS ; ISSN: 0268-005X
مصطلحات موضوعية: Agriculture and Food Sciences, Whey protein isolate, Low methoxyl pectin, Cold-set gelation, pH, Self-standing gel, Response surface methodology, RESPONSE-SURFACE METHODOLOGY, CENTRAL COMPOSITE DESIGN, BETA-LACTOGLOBULIN, POLYSACCHARIDE INTERACTIONS, BIOPOLYMER PARTICLES, COMPLEX COACERVATION, XANTHAN GUM, STABILITY, OPTIMIZATION, AGGREGATION
وصف الملف: application/pdf
Relation: https://biblio.ugent.be/publication/8501466; http://hdl.handle.net/1854/LU-8501466; http://dx.doi.org/10.1016/j.foodhyd.2016.10.037; https://biblio.ugent.be/publication/8501466/file/8501470
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14
المؤلفون: María Cristina Añón, Francisco Speroni
المصدر: Food Hydrocolloids. 33:85-91
مصطلحات موضوعية: Chromatography, Aqueous solution, Otras Ingenierías y Tecnologías, General Chemical Engineering, COLD-SET GELATION, chemistry.chemical_element, Fraction (chemistry), INGENIERÍAS Y TECNOLOGÍAS, General Chemistry, SOYBEAN PROTEINS, Calcium, HIGH PRESSURE, Alimentos y Bebidas, Rheology, chemistry, High pressure, Soybean Proteins, Protein concentration, Food Science, Soybean Protein Isolate
وصف الملف: application/pdf
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15
المؤلفون: A.H. Martin, G. A. H. de Jong
المصدر: Dairy Science and Technololgy, 2, 92, 133-149
Dairy Science & Technologyمصطلحات موضوعية: Whey protein, 体外消化模型, chemistry.chemical_element, FI - Functional Ingredients, Calcium, Biochemistry, Protein content, Life, Rheology, Food and Nutrition, Protein particles, Ascorbate, Nutrition, Original Paper, 铁离子生物利用率, 抗坏血酸, Chromatography, Iron bio-accessibility, 乳清蛋白, Chemistry, In vitro digestion model, Cold-set gelation, 冷凝胶, In vitro, Bio accessibility, TNO intestinal model, EELS - Earth, Environmental and Life Sciences, Healthy Living, Food Science
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16
المصدر: Food Hydrocolloids. 25:1302-1310
مصطلحات موضوعية: chemistry.chemical_classification, Whey protein, Chromatography, biology, Dialysis membranes, Chemistry, General Chemical Engineering, Flaxseed gum, Cold-set gelation, Phase separation, General Chemistry, Microstructure, Whey protein isolate, Divalent, Gel strength, Mixed systems, Chemical engineering, Ionic strength, Whey proteins, biology.protein, Food Science
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17Academic Journal
المؤلفون: Martin, A.H., Jong, G.A.H. de
المصدر: European Food Research and Technology, 6, 234, 995-1003
مصطلحات موضوعية: Biology, Cold-set gelation, Fe 2+ encapsulation, Fe 2+ release, Heat treatment, Whey protein, Healthy for Life, Healthy Living, Life, FI - Functional Ingredients, EELS - Earth, Environmental and Life Sciences
Relation: uuid:bfbf22c5-be55-47ed-bbc5-a8aa3f41cd6a; 460437; http://resolver.tudelft.nl/uuid:bfbf22c5-be55-47ed-bbc5-a8aa3f41cd6a
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18
مصطلحات موضوعية: Fe 2+ encapsulation, Life, Fe 2+ release, Cold-set gelation, Whey protein, FI - Functional Ingredients, Healthy for Life, Environmental and Life Sciences, Biology, Heat treatment, Healthy Living, EELS - Earth
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19
المؤلفون: G. A. H. de Jong, A.H. Martin
المصدر: European Food Research and Technology, 6, 234, 995-1003
مصطلحات موضوعية: Pre treatment, Whey protein, Chromatography, Fe 2+ encapsulation, Fe 2+ release, Cold-set gelation, FI - Functional Ingredients, General Chemistry, Biochemistry, Heat treatment, Industrial and Manufacturing Engineering, Iron increased, Rheology, Life, Food products, Iron content, Ph range, Neutral ph, Healthy for Life, EELS - Earth, Environmental and Life Sciences, Biology, Healthy Living, Food Science, Biotechnology
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20Dissertation/ Thesis
المؤلفون: Oliveira, Thais Carvalho Brito
المساهمون: Moraes, Izabel Cristina Freitas, Pinho, Samantha Cristina de
مصطلحات موضوعية: Géis carregados com emulsões, Estabilidade, Galactomananas, Isolado proteico de soja, Gelificação a frio, Soy protein isolate, Cold-set gelation, Galactomannans, Emulsion-filled gels, Stability
وصف الملف: application/pdf