Synergistic interactions between konjac-mannan and xanthan/tragacanth gums in tomato ketchup: Physical, rheological, and textural properties
Author:
Affiliation:
1. Department of food science and technology; Ayatollah Amoli Branch, Islamic Azad University; Amol Iran
2. Chemical, Polymeric and Petrochemical Technology Development Research Division; Research Institute of Petroleum Industry; Tehran Iran
Publisher
Wiley
Subject
Pharmaceutical Science,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jtxs.12359/fullpdf
Reference48 articles.
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2. Effect of carboxymethylcellulose and starch as thickening agents on the quality of tomato ketchup;Alam;Pakistan Journal of Nutrition,2009
3. Effect of inulin formulation on the microstructure and viscoelastic properties of low-fat mayonnaise containing modified starch;Alimi;Journal of Applied Polymer Science,2013
4. Development of low-fat mayonnaise containing combined mixtures of different types of inulin;Alimi;International Journal of Food, Agriculture and Environment,2013
5. Konjac glucomannan and konjac glucomannan/xanthan gum mixtures as excipients for controlled drug delivery systems. Diffusion of small drugs;Alvarez-Manceñido;International Journal of Pharmaceutics,2008
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