Characterizations and rheological study of the purified polysaccharide extracted from quince seeds-Reference-Cited by-同舟云学术

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Characterizations and rheological study of the purified polysaccharide extracted from quince seeds

Published:2018-07-20 Issue:1 Volume:99 Page:143-151
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Rezagholi Fatemeh¹,Hashemi Seyed Mohammad Bagher²^ORCID,Gholamhosseinpour Aliakbar³,Sherahi Mousa Hamidabadi⁴,Hesarinejad Mohammad Ali⁵,Ale Marcel T⁶

Affiliation:

1. Department of Food EngineeringNear East University Nicosia Turkey

2. Department of Food Science and Technology, College of AgricultureFasa University Fasa Iran

3. Faculty of Agriculture, Department of Food Science and TechnologyJahrom University Jahrom Iran

4. Department of Food Science and TechnologyFerdowsi University of Mashhad (FUM) Mashhad Iran

5. Department of Food ProcessingResearch Institute of Food Science and Technology (RIFST) Mashhad Iran

6. Department of Chemical and Biochemical EngineeringTechnical University of Denmark Lyngby Denmark

Funder

Fasa University of Medical Sciences

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9155

Reference64 articles.

1. Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties

2. Preparation and characterization of molecular weight fractions of guar galactomannans using acid and enzymatic hydrolysis

3. Production of low-fat yogurt with quince (Cydonia oblonga Mill.) scalding water

4. Optimization of extraction, antioxidant activity and functional properties of quince seed mucilage by RSM

5. Determining and modeling rheological characteristics of quince seed gum

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1. Layer-by-layer assembly of Chitosan and Quince seed gum polyelectrolytes as a pH-responsive, on-off switchable multilayer film for controlled release of Ibuprofen;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-12

2. The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties;International Journal of Biological Macromolecules;2024-10

3. Steady and dynamic shear rheology of aqueous solutions of quince seed gum combinations with locust bean or xanthan gums;International Journal of Biological Macromolecules;2024-08

4. A novel composite edible film based on quince seed gel and whey protein concentrate as affected by transglutaminase crosslinking;International Journal of Food Science & Technology;2024-07-29

5. Comparison of four rheological models for estimating viscosity and rheological parameters of microwave treated Basil seed gum;Scientific Reports;2024-07-05

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