Physicochemical, rheological and structural characterisation of Bene gum exudates from <i>Pistacia eurycarpa</i> Yalt-Reference-Cited by-同舟云学术

Physicochemical, rheological and structural characterisation of Bene gum exudates from Pistacia eurycarpa Yalt

Published:2022-06-14 Issue: Volume: Page:1-7
ISSN:1478-6419
Container-title:Natural Product Research
language:en
Short-container-title:Natural Product Research

Author:

Mohammadi Nima¹,Ostovar Nikoo¹

Affiliation:

1. Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran

Publisher

Informa UK Limited

Subject

Organic Chemistry,Plant Science,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/14786419.2022.2087651

Reference12 articles.

1. Eco friendly green inhibitor Gum Arabic (GA) for the corrosion control of mild steel in hydrochloric acid medium

2. Physicochemical and Rheological Characterization of Gum Tragacanth Exudates from Six Species of Iranian Astragalus

3. Cui SW. 2005. Food carbohydrates: chemistry, physical properties, and applications. 1st ed. Boca Raton: CRC Press. https://www.taylorfrancis.com/books/9780203485286

4. Influence of main emulsion components on the physicochemical and functional properties of W/O/W nano-emulsion: Effect of polyphenols, Hi-Cap, basil seed gum, soy and whey protein isolates

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