Effect of basil seed gum and κ‐carrageenan on the rheological, textural and structural properties of whipped cream

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11237 ◽

2021 ◽

Author(s):

Niloofar Biglarian ◽

Ali Rafe ◽

Seyed‐Ahmad Shahidi

Keyword(s):

Structural Properties ◽

Basil Seed Gum ◽

Seed Gum ◽

Whipped Cream

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The effects of basil seed gum on the physicochemical and structural properties of arachin gel

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106189 ◽

2021 ◽

Vol 110 ◽

pp. 106189 ◽

Cited By ~ 1

Author(s):

Qin Yang ◽

Ya-Ru Wang ◽

Yi-Jing Li-Sha ◽

Han-Qing Chen

Keyword(s):

Structural Properties ◽

Basil Seed Gum ◽

Seed Gum ◽

Physicochemical And Structural Properties

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Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

Food Research International ◽

10.1016/j.foodres.2012.07.017 ◽

2012 ◽

Vol 49 (1) ◽

pp. 32-38 ◽

Cited By ~ 33

Author(s):

Ali Rafe ◽

Seyed M.A. Razavi ◽

Saad Khan

Keyword(s):

Heating Rate ◽

Structural Properties ◽

Mixture Effect ◽

Basil Seed Gum ◽

Seed Gum ◽

Β Lactoglobulin

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Effects of basil seed gum, Cress seed gum and Quince seed gum on the physical, textural and rheological properties of whipped cream

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2017.02.046 ◽

2017 ◽

Vol 98 ◽

pp. 820-828 ◽

Cited By ~ 16

Author(s):

Reza Farahmandfar ◽

Maryam Asnaashari ◽

Mohammad Reza Salahi ◽

Tandis Khosravi Rad

Keyword(s):

Rheological Properties ◽

Basil Seed Gum ◽

Cress Seed ◽

Seed Gum ◽

Whipped Cream

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Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure

Food Biophysics ◽

10.1007/s11483-020-09644-w ◽

2020 ◽

Vol 15 (4) ◽

pp. 495-508

Author(s):

Vahideh Sarabi-Aghdam ◽

Seyed H. Hosseini-Parvar ◽

Ali Motamedzadegan ◽

Saeed Mirarab Razi ◽

Ali Rashidinejad

Keyword(s):

Phase Behavior ◽

Sodium Caseinate ◽

Aqueous Dispersions ◽

Basil Seed Gum ◽

Seed Gum

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Environmentally Friendly modification of polysulfone ultrafiltration membrane using organic plant-derived nanoparticles prepared from basil seed gum (BSG) and Ar/O2 low-pressure plasma

Journal of Environmental Chemical Engineering ◽

10.1016/j.jece.2019.103245 ◽

2019 ◽

Vol 7 (4) ◽

pp. 103245 ◽

Cited By ~ 4

Author(s):

Jamaneh Tafreshi ◽

Hossein Fashandi

Keyword(s):

Environmentally Friendly ◽

Low Pressure ◽

Ultrafiltration Membrane ◽

Pressure Plasma ◽

Basil Seed Gum ◽

Low Pressure Plasma ◽

Seed Gum

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Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

Journal of Food Processing and Preservation ◽

10.1111/jfpp.14739 ◽

2020 ◽

Vol 44 (12) ◽

Author(s):

Ousha Pourmohammadi ◽

Seyyed Hossein Hosseini Ghaboos ◽

Sara Jafarian

Keyword(s):

Basil Seed Gum ◽

Seed Gum ◽

Pumpkin Powder

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Steady and dynamic shear rheology as a toolfor evaluation of the interactions between egg white albumin and basil seed gum

Rheologica Acta ◽

10.1007/s00397-020-01198-5 ◽

2020 ◽

Vol 59 (5) ◽

pp. 317-331 ◽

Cited By ~ 1

Author(s):

Saeed Mirarab Razi ◽

Ali Motamedzadegan ◽

Seyed-Ahmad Shahidi ◽

Ali Rashidinejad

Keyword(s):

Egg White ◽

Dynamic Shear ◽

Shear Rheology ◽

Basil Seed Gum ◽

Seed Gum

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The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2018.01.013 ◽

2018 ◽

Vol 82 ◽

pp. 268-277 ◽

Cited By ~ 31

Author(s):

Saeed Mirarab Razi ◽

Ali Motamedzadegan ◽

Ahmad Shahidi ◽

Ali Rashidinejad

Keyword(s):

Physicochemical Properties ◽

Egg Albumin ◽

Basil Seed Gum ◽

Seed Gum

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Study on hydrophobic modification of basil seed gum-based (BSG) films by octenyl succinate anhydride (OSA)

Carbohydrate Polymers ◽

10.1016/j.carbpol.2019.05.024 ◽

2019 ◽

Vol 219 ◽

pp. 155-161 ◽

Cited By ~ 15

Author(s):

Hadi Hashemi Gahruie ◽

Mohammad Hadi Eskandari ◽

Paul Van der Meeren ◽

Seyed Mohammad Hashem Hosseini

Keyword(s):

Hydrophobic Modification ◽

Basil Seed Gum ◽

Seed Gum

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The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Journal of Dairy Science ◽

10.3168/jds.2019-17117 ◽

2020 ◽

Vol 103 (2) ◽

pp. 1324-1336 ◽

Cited By ~ 3

Author(s):

Si Yeon Kim ◽

O Hyeonbin ◽

Phyrim Lee ◽

Young-Soon Kim

Keyword(s):

Antioxidant Activity ◽

Sensory Evaluation ◽

Quality Characteristics ◽

Fat Substitute ◽

Reduced Fat ◽

Basil Seed Gum ◽

Seed Gum

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