Výsledky vyhledávání - "Majid Pilevaran"

Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

Autor: Hamid Tavakolipour, Sara Naji-Tabasi, Majid Pilevaran, Amir Hossein Elhamirad

Publikováno v: Journal of Sol-Gel Science and Technology. 98:76-83

In this study, whey protein concentrate (WPC) and xanthan gum (XG) hydrogels were developed with cooperation of basil seed nanoparticles (BSG NPs) (1 and 3%), two different levels of salt (150 and 300-mM CaCl2), and acidic pH (3.5). The five types of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::20d314895a7411a0a7c958eaff4f71ce
https://doi.org/10.1007/s10971-021-05508-y

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Akademický článek

Investigation of functional, textural, and thermal properties of soluble complex of whey protein–xanthan gum hydrogel.

Autor: Pilevaran, Majid¹ (AUTHOR), Tavakolipour, Hamid¹ (AUTHOR), Naji‐Tabasi, Sara² (AUTHOR) s.najitabasi@rifst.ac.ir, Elhamirad, Amir Hossein¹ (AUTHOR)

Publikováno v: Journal of Food Process Engineering. Aug2021, Vol. 44 Issue 8, p1-10. 10p.

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Akademický článek

Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH.

Autor: Pilevaran, Majid, Tavakolipour, Hamid, Naji-Tabasi, Sara, Elhamirad, Amir Hossein

Publikováno v: Journal of Sol-Gel Science & Technology; Apr2021, Vol. 98 Issue 1, p76-83, 8p

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