Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread-Reference-Cited by-同舟云学术

Studying the Interaction of Xanthan Gum and Pectin with Some Functional Carbohydrates on the Rheological Attributes of a Low-Fat Spread

Published:2014-06-02 Issue:8 Volume:35 Page:1106-1113
ISSN:0193-2691
Container-title:Journal of Dispersion Science and Technology
language:en
Short-container-title:Journal of Dispersion Science and Technology

Author:

Mofid Vahid,Mousavi Mohammad,Emam-Djomeh Zahra,Razavi Seyed Hadi,Gharibzahedi Seyed Mohammad Taghi,Jahanbakhsh Farid

Funder

The authors would like to extend their appreciation for the financial support provided by the University of Tehran, ZamZam Co. (Iran, Tehran) and Iran Dairy Industries (Pegah, Tehran).

Publisher

Informa UK Limited

Subject

Polymers and Plastics,Surfaces, Coatings and Films,Physical and Theoretical Chemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference28 articles.

1. The Rheological and Instrumental Textural Properties of Selected Table Fats

2. APPLICATION OF STRESS-CONTROLLED ANALYSIS TO THE DEVELOPMENT OF LOW FAT SPREADS

3. A rheological study on the application of carbohydrate-protein incompatibility to the development of low fat commercial spreads

4. The role of sugar and fat in sugar-snap cookies: Structural and textural properties

5. Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum

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