Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

2021 ◽  
Vol 98 (1) ◽  
pp. 76-83
Author(s):  
Majid Pilevaran ◽  
Hamid Tavakolipour ◽  
Sara Naji-Tabasi ◽  
Amir Hossein Elhamirad
Keyword(s):  
Thermal Properties ◽  
Whey Protein ◽  
Xanthan Gum ◽  
Mechanical And Thermal Properties ◽  
Acidic Ph ◽  
Basil Seed Gum ◽  
Seed Gum

scholarly journals Effect of basil seed gum, xanthan gum and carrageenan on rheological and sensory properties of suspended barberry pulp in syrup

2019 ◽  
Vol 8 (4) ◽  
pp. 840-850
Author(s):  
Maryam Maleki ◽  
Seyyed Ali Mortazavi ◽  
Samira Yeganehzad ◽  
Ahmad Pedram Nia
Keyword(s):  
Xanthan Gum ◽  
Sensory Properties ◽  
Basil Seed Gum ◽  
Seed Gum

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

2021 ◽  
Author(s):  
Vahideh Sarabi‐Aghdam ◽  
Seyed H. Hosseini‐Parvar ◽  
Ali Motamedzadegan ◽  
Saeed Mirarab Razi
Keyword(s):  
Phase Behavior ◽  
Rheological Properties ◽  
Whey Protein ◽  
Whey Protein Isolate ◽  
Protein Isolate ◽  
Basil Seed Gum ◽  
Seed Gum
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