Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds

Author:

Anvari Mohammad,Tabarsa Mehdi,Cao Rongan,You Sanguan,Joyner (Melito) Helen S.,Behnam Shabnam,Rezaei Masoud

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Characterization and rheological study of the galactomannan extracted from seeds of Cassia grandis;Albuquerque;Carbohydrate Polymers,2014

2. Effect of two different species of Iranian gum tragacanth on the rheological properties of mayonnaise sauce;Alemzadeh;Journal of Food Science and Technology,2010

3. Medicinal plants of Iran;Amin,2005

4. Characterization of fish gelatin–gum arabic complex coacervates as influenced by phase separation temperature;Anvari;International Journal of Biological Macromolecules,2015

5. Structure and rheological properties of a xyloglucan extracted from Hymenaea courbaril var. courbaril seeds;Arruda;International Journal of Biological Macromolecules,2015

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