Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization-Reference-Cited by-同舟云学术

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Mango (Mangifera indica) seeds and peel-derived hydrocolloids: Gelling ability and emulsion stabilization

Published:2024-09 Issue: Volume:147 Page:70-81
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Marsiglia-Fuentes Ronald,Franco José M.,García-Zapateiro Luis A.

Funder

Ministerio de Ciencia, Tecnología e Innovación

Ministério da Ciência, Tecnologia e Inovação

Fundación para el futuro de Colombia

Universidad Politécnica de Cartagena

Publisher

Elsevier BV

Reference80 articles.

1. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds;Anvari;Food Hydrocoll.,2016

2. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed;Arab;Int. J. Biol. Macromol.,2023

3. A simple and rapid method for evaluation of Mark–Houwink–Sakurada constants of linear random coil polysaccharides using molecular weight and intrinsic viscosity determined by high performance size exclusion chromatography: application to guar galactomannan;Beer;Carbohydr. Polym.,1999

4. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder;Bhusari;Powder Technol.,2014

5. Influence of thickeners (microfibrillated cellulose, starch, xanthan gum) on rheological, tribological and sensory properties of low-fat mayonnaises;Blok;Food Hydrocoll.,2023

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