The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions
Author:
Affiliation:
1. Faculty of Agriculture, Department of Food Science and Technology; University of Tabriz; Tabriz Iran
2. Faculty of Engineering, Department of Food Engineering; Near East University; Mersin Turkey
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12352/fullpdf
Reference64 articles.
1. Studies on the steady shear flow behaviour and chemical properties of water - Soluble polysaccharide from Ziziphus lotus fruit;Adeli;International Journal of Biological Macromolecules,2015
2. Emulsion stabilizing properties of depolymerized pectin;Akhtar;Food Hydrocolloids,2002
3. Rheological characterization of hydrocolloids interaction: A case study on sage seed gum - Xanthan blends;Alghooneh;Food Hydrocolloids,2017
4. Plantago major seed mucilage: Optimization of extraction and some physicochemical and rheological aspects;Alizadeh Behbahani;Carbohydrate Polymers,2016
5. Factors affecting the emulsifying and rheological properties of gum Acacia in beverage emulsions;Buffo;Food Hydrocolloids,2001
Cited by 43 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Investigating viscoelastic properties and structural stability mechanisms of oil bodies emulsion gels: Role of non-intrinsic protein;Food Chemistry;2024-12
2. Exploring the interface dynamics of emulsion gel via a novel non-destructive technique provides insights into the underlying mechanism of gel formation, water mobility, functionality and structural variations;Food Bioscience;2024-10
3. Biocompatibility and Antibacterial Activity of Eugenol and Copaiba Essential Oil-Based Emulsions Loaded on Cotton Textile Materials;Polymers;2024-08-21
4. Effect of the substitution of butter by double cross-linked egg yolk granules/sodium alginate emulsion gel on properties of baking dough during frozen storage;Food Chemistry;2024-04
5. Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein;Food Chemistry: X;2024-03
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3