Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties-Reference-Cited by-同舟云学术

Functional beverage based on alginate/insoluble fraction of Persian gum, WPI and PPC beads loaded with jujube extract: physicochemical, rheometry and sensory properties

Published:2021-11-10 Issue:1 Volume:57 Page:499-505
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Farahani Zahra Khoshdouni¹^ORCID,Mousavi Seyed Mohamad ali Ebrahimzadeh²^ORCID,Seyedain Ardebili Seyed Mahdi¹,Bakhoda Hossein³

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran

2. Department of Food Science, Engineering and Technology Facaulty of Agriculture and Natural Resources University of Tehran PO Box 4111 Karaj 31587‐77871 Iran

3. Department of Agricultural mechanization Faculty of Agriculture and Food Technology Science and Research Branch Islamic Azad University PO Box 775/14515 Tehran 1477893855 Iran

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15423

Reference48 articles.

1. Production of Functional Beverages from Whey and Permeate Containing Kumquat Fruit

2. Persian Gum: A Novel Natural Hydrocolloid

3. Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism

4. Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum (Katira) solution;Abbasi S.;Journal of Food Science and Technology,2005

5. Persian Gum

Cited by 10 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. Performance of spray‐dried Ziziphus jujuba extract using insoluble fraction of Persian gum–sodium alginate and whey protein: Microstructural and physicochemical attributes of micro‐ and nano‐capsules;Food Science & Nutrition;2024-04-18

2. Chemical modification of Na-alginate by octenyl succinic anhydride and its complex with whey protein isolate to encapsulate jujube extract: physicochemical, morphological, thermal and structural properties;Journal of Food Measurement and Characterization;2024-04-18

3. Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization;Scientific Reports;2024-03-06

4. Investigation on 3D printing of shrimp surimi under different printing parameters and thermal processing conditions;Current Research in Food Science;2024

5. Improving physicochemical, rheometry and sensory attributes of fortified beverages using jujube alcoholic/aqueous extract loaded Gellan-Protein macrocarriers;Heliyon;2024-01