Cargando…

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, a...

Descripción completa

Detalles Bibliográficos
Autores principales:	Sarabi‐Aghdam, Vahideh, Hosseini‐Parvar, Seyed H., Motamedzadegan, Ali, Razi, Saeed Mirarab
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2021
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8020940/ https://www.ncbi.nlm.nih.gov/pubmed/33841807 http://dx.doi.org/10.1002/fsn3.2148

Ejemplares similares

Improving the structure and properties of whey protein emulsion gel using soluble interactions with xanthan and basil seed gum
por: Sarraf, Mozhdeh, et al.
Publicado: (2023)

Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum
por: Sarraf, Mozhdeh, et al.
Publicado: (2021)

Comparing the Effect of Arabic, Basil Seed and Salvia Macrosiphon Gums-Based Coatings on the Shelf-Life of Tomatoes
por: Fallah, Zahra Pourshaab, et al.
Publicado: (2021)

The recent progress in the research of extraction and functional applications of basil seed gum
por: Guan, Lingliang, et al.
Publicado: (2023)

Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums
por: Kim, Chong-Yeon, et al.
Publicado: (2017)

Physical Properties and Structural Changes of Myofibrillar Protein Gels Prepared with Basil Seed Gum at Different Salt Levels and Application to Sausages
por: Lee, Chang Hoon, et al.
Publicado: (2020)

Atmospheric Pressure Cold Plasma Modification of Basil Seed Gum for Fabrication of Edible Film Incorporated with Nanophytosomes of Vitamin D(3) and Tannic Acid
por: Hashemi Gahruie, Hadi, et al.
Publicado: (2022)

Rheological Response of Polylactic Acid Dispersions in Water with Xanthan Gum
por: Buoso, Sara, et al.
Publicado: (2022)

Ionic strength and hydrogen bonding effects on whey protein isolate–flaxseed gum coacervate rheology
por: Liu, Jun, et al.
Publicado: (2020)

Influence of Whey Protein Micro-Gel Particles and Whey Protein Micro-Gel Particles-Xanthan Gum Complexes on the Stability of O/W Emulsions
por: Zhang, Man, et al.
Publicado: (2021)

Effect of basil seed and xanthan gum on physicochemical, textural, and sensory characteristics of low‐fat cream cheese
por: Portaghi, Jalal, et al.
Publicado: (2023)

Effect of Xanthan Gum on the Rheological Behavior and Microstructure of Sodium Caseinate Acid Gels
por: Hidalgo, María E., et al.
Publicado: (2016)

Effects of κ-Carrageenan and Guar Gum on the Rheological Properties and Microstructure of Phycocyanin Gel
por: Lei, Yu-chen, et al.
Publicado: (2022)

Fabrication of green colorimetric smart packaging based on basil seed gum/chitosan/red cabbage anthocyanin for real‐time monitoring of fish freshness
por: Nadi, Maryam, et al.
Publicado: (2023)

Evaluation of the effect of basil seed gum, tragacanth gum, pectin, and coating formulation with corn flour on oil absorption and sensory properties of watermelon rind chips
por: Rezagholizade-shirvan, Alieh, et al.
Publicado: (2023)

Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants
por: Sheng, Youjie, et al.
Publicado: (2023)

Impact of Guar Gum and Locust Bean Gum Addition on the Pasting, Rheological Properties, and Freeze–Thaw Stability of Rice Starch Gel
por: Xu, Xuejiao, et al.
Publicado: (2022)

The Effect of Microencapsulation of Phenolic Compounds from Lemon Waste by Persian and Basil Seed Gums on the Chemical and Microbiological Properties of Mayonnaise
por: Shaygannia, Shima, et al.
Publicado: (2021)

The effect of combining basil seeds and gum Arabic on the healing process of experimental acetic acid-induced ulcerative colitis in rats
por: Bejeshk, Mohammad Abbas, et al.
Publicado: (2022)

Dataset on rheological measurements of xanthan gum aqueous dispersions containing sodium chloride and settling dynamics of spheres and disks in these dispersions
por: Mrokowska, Magdalena M., et al.
Publicado: (2022)

Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties
por: Moniri, Hannaneh, et al.
Publicado: (2020)

Dynamic light scattering of nano-gels of xanthan gum biopolymer in colloidal dispersion
por: Rahdar, Abbas, et al.
Publicado: (2016)

Effect of Flaxseed Gum on the Textural, Rheological, and Tribological Properties of Acid-Induced Soy Protein Isolate Gels
por: Chen, Cunshe, et al.
Publicado: (2023)

Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum
por: Jo, Wonjun, et al.
Publicado: (2018)

Flow behavior, thixotropy, and dynamic viscoelasticity of ethanolic purified basil (Ocimum bacilicum L.) seed gum solutions during thermal treatment
por: Farahmandfar, Reza, et al.
Publicado: (2019)

Carrageenan-Based Pickering Emulsion Gels Stabilized by Xanthan Gum/Lysozyme Nanoparticle: Microstructure, Rheological, and Texture Perspective
por: Xiong, Tianzhen, et al.
Publicado: (2022)

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum
por: Ghaderi, Sajad, et al.
Publicado: (2020)

Rheological and NMR spectral data sets of quaternary ammonium derivative of Cassia tora Linn. seed gum
por: Sharma, Deepak, et al.
Publicado: (2020)

Implications of Partial Conjugation of Whey Protein Isolate to Durian Seed Gum through Maillard Reactions: Foaming Properties, Water Holding Capacity and Interfacial Activity
por: Amid, Bahareh Tabatabaee, et al.
Publicado: (2013)

Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum
por: Golkar, Abdolkhalegh, et al.
Publicado: (2022)

Assessment of Soy Protein Acid Hydrolysate—Xanthan Gum Mixtures on the Stability, Disperse and Rheological Properties of Oil-in-Water Emulsions
por: Ćirin, Dejan, et al.
Publicado: (2023)

Synthesis of pH-Sensitive Cross-Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Radical Copolymerization Technique for Sustained Delivery of Captopril
por: Ghumman, Shazia Akram, et al.
Publicado: (2022)

Structural and Rheological Properties of Yanang Gum (Tiliacora triandra)
por: Singthong, Jittra, et al.
Publicado: (2022)

Evaluation of Viscosity Changes and Rheological Properties of Diutan Gum, Xanthan Gum, and Scleroglucan in Extreme Reservoirs
por: Gao, Xin, et al.
Publicado: (2023)

Author Correction: Modification of corn starch by thermal-ultrasound treatment in presence of Arabic gum
por: Golkar, Abdolkhalegh, et al.
Publicado: (2022)

Rheology of Biopolymer Solutions and Gels
por: Picout, David R., et al.
Publicado: (2003)

Rheology of Gels and Yielding Liquids
por: Malkin, Alexander Ya., et al.
Publicado: (2023)

The Effect of Hydrocolloids on Penetration Tests and Syneresis of Binary Gum Gels and Modified Corn Starch–Gum Gels
por: Lin, Hong-Ting Victor, et al.
Publicado: (2023)

Rheology of dispersions: principles and applications
por: Tadros, Tharwat F
Publicado: (2010)

Basil
por: Collins, Wilkie, 1824-1889

Cannot write session to /tmp/vufind_sessions/sess_im05nv477rk7fs0befe8g1s9k8