Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH
Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH
نویسندگان: حمید توکلی پور , امیر حسین الهامی راد , سارا ناجی طبسی , مجید پیله وران
نشریه: JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY , 1 , 98 , 2021
کد مقاله |
1873 |
عنوان فارسی مقاله |
Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH |
عنوان لاتین مقاله |
Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH |
نمایه علمی معتبر |
JCR |
IF |
2.008 |
عنوان نشریه |
JOURNAL OF SOL-GEL SCIENCE AND TECHNOLOGY |
شماره نشریه |
1 |
دوره |
98 |
سال انتشار شمسی |
1400/01/12 |
سال انتشار میلادی |
2021 |