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■ Abbreviation / Long Form : EC / emulsion capacity

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Total Number of Papers: 17
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Abbreviation:   EC  (>> Co-occurring Abbreviation)
Long Form:   emulsion capacity
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No. Year Title Co-occurring Abbreviation
2018 Formulation and optimization of pH sensitive drug releasing O/W emulsions using Albizia lebbeck L. seed polysaccharide. ALPS, ES, PDI
2018 Joint Effects of Granule Size and Degree of Substitution on Octenylsuccinated Sweet Potato Starch Granules As Pickering Emulsion Stabilizers. SD-OSG
2018 Physicochemical and functional properties of coconut (Cocos nucifera L) cake dietary fibres: Effects of cellulase hydrolysis, acid treatment and particle size distribution. CEC, GDRI, OHC, WHC
2018 The characteristics of konjac glucomannan octenyl succinate (KGOS) prepared with different substitution rates. CMC, CSLM, FTIR, KGM, KGOS, OSA, SRs
2017 Effect of extraction method on functional properties of flaxseed protein concentrates. EAI, FM, PDI, PPC, PS, zeta
2017 Effect of high-intensity ultrasound on the technofunctional properties and structure of jackfruit (Artocarpus heterophyllus) seed protein isolate. EA, ES, FC, FS, HIU, JSPI, LGC, OHC, SEM, Tricine-SDS-PAGE, WHC
2016 Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico. WHC
2015 Effect of shaddock albedo addition on the properties of frankfurters. TEF
2013 Visco-elastic and flow properties of gelatin from the bone of freshwater fish (Cirrhinus mrigala). ---
10  2011 Enzymatic hydrolysis of blue whiting (Micromesistius poutassou); functional and bioactive properties. ACE, BW, DH, ES, FPH, OBC, WHC
11  2010 The effect of different levels of sunflower head pith addition on the properties of model system emulsions prepared from fresh and frozen beef. O/W
12  2008 Characteristics of meat emulsion systems as influenced by different levels of lemon albedo. DA, ES, EV, O/W, RA
13  2008 Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars. OAC, WAC, WAI
14  2006 Optimization of emulsion characteristics of beef, chicken and turkey meat mixtures in model system using mixture design. ED, ES
15  2004 Effect of acetylation and succinylation on solubility profile, water absorption capacity, oil absorption capacity and emulsifying properties of mucuna bean (Mucuna pruriens) protein concentrate. A-mpc, EA, ES, S-mpc, U-mpc, WAC
16  1989 Evaluation of salt, polyphosphates and their blends at different levels on physicochemical properties of buffalo meat and patties. CL, ES, SAPP, SHMP, SPP, SSP, STPP, WHC
17  1985 Effect of salt and phosphate on the quality of Buffalo and Goat meats. WHC