Phase behavior, rheological characteristics and microstructure of sodium caseinate-Persian gum system

Author:

Sadeghi Farzad,Kadkhodaee Rassoul,Emadzadeh Bahareh,Phillips Glyn O.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference57 articles.

1. Stabilization of milk-orange juice mixture using Persian gum: Efficiency and mechanism;Abbasi;Food Bioscience,2013

2. Persian gum;Abbasi,2015

3. Partial substitution of gelatin with Persian gum and use of olibanum in production of functional pastille;Abbasi;Iranian Journal of Biosystems Engineering,2011

4. Studies on the steady shear flow behavior and chemical properties of water-soluble polysaccharide from Ziziphus lotus fruit;Adeli;International Journal of Biological Macromolecules,2015

5. Phase behaviour of oat β-glucan/sodium caseinate mixtures varying in molecular weight;Agbenorhevi;Food Chemistry,2013

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