The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures-Reference-Cited by-同舟云学术

The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures

Published:2019-09 Issue: Volume:94 Page:399-410
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Razi Saeed Mirarab,Motamedzadegan Ali,Matia-Merino Lara,Shahidi Seyed-Ahmad^ORCID,Rashidinejad Ali

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference57 articles.

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3. Rheological characterization of hydrocolloids interaction: A case study on sage seed gum-xanthan blends;Alghooneh;Food Hydrocolloids,2017

4. Basil seed gum as a novel stabilizer for structure formation and reduction of ice recrystallization in ice cream;BahramParvar;Dairy Science & Technology,2013

5. Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios;Behrouzian;Journal of Applied Polymer Science,2017

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