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

2021 ◽  
Author(s):  
Niloofar Biglarian ◽  
Ali Rafe ◽  
Seyed‐Ahmad Shahidi
Keyword(s):  
Structural Properties ◽  
Basil Seed Gum ◽  
Seed Gum ◽  
Whipped Cream

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

2021 ◽  
Vol 110 ◽  
pp. 106189 ◽  
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

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

2012 ◽  
Vol 49 (1) ◽  
pp. 32-38 ◽  
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

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

2017 ◽  
Vol 98 ◽  
pp. 820-828 ◽  
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

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

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

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

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Ousha Pourmohammadi ◽  
Seyyed Hossein Hosseini Ghaboos ◽  
Sara Jafarian
Keyword(s):  
Basil Seed Gum ◽  
Seed Gum ◽  
Pumpkin Powder

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

2020 ◽  
Vol 59 (5) ◽  
pp. 317-331 ◽  
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

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

2018 ◽  
Vol 82 ◽  
pp. 268-277 ◽  
Author(s):  
Saeed Mirarab Razi ◽  
Ali Motamedzadegan ◽  
Ahmad Shahidi ◽  
Ali Rashidinejad
Keyword(s):  
Physicochemical Properties ◽  
Egg Albumin ◽  
Basil Seed Gum ◽  
Seed Gum

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

2019 ◽  
Vol 219 ◽  
pp. 155-161 ◽  
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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