Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum-Reference-Cited by-同舟云学术

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Published:2020-09 Issue:10 Volume:8 Page:5571-5579
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci. Nutr.

Author:

Ghaderi Sajad¹^ORCID,Hesarinejad Mohammad Ali²^ORCID,Shekarforoush Elhamalsadat³,Mirzababaee Seyyed Mahdi⁴,Karimpour Farzad⁵

Affiliation:

1. Faculty of Health and Nutrition Yasuj University of Medical Sciences Yasuj Iran

2. Department of Food Processing Research Institute of Food Science & Technology (RIFST) Mashhad Iran

3. Department of Food Science University of Copenhagen Copenhagen Denmark

4. Department of Food Machinery Design Research Institute of Food Science & Technology (RIFST) Mashhad Iran

5. Social Determinants of Health Research CenterYasuj University of Medical Sciences Yasuj Iran

Funder

Yasuj University of Medical Sciences

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1834

Reference55 articles.

1. Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum

2. Effect of high pressure on rheological characteristics of liquid egg

3. Effect of high-pressure treatment on rheological, thermal and structural changes in Basmati rice flour slurry

4. The effect of high pressure treatment on rheological characteristics and colour of mango pulp

5. Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: Influence of concentration, temperature and heating‐cooling rate;Alaeddini B.;Journal of the Science of Food and Agriculture,2017

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