Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum

Food and Bioprocess Technology ◽

10.1007/s11947-012-0811-z ◽

2012 ◽

Vol 6 (5) ◽

pp. 1302-1311 ◽

Author(s):

Sara Naji ◽

Seyed M. A. Razavi ◽

Hojjat Karazhiyan

Keyword(s):

Xanthan Gum ◽

Textural Attributes ◽

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Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2019.10.158 ◽

2020 ◽

Vol 151 ◽

pp. 1139-1153

Author(s):

Seyed M.A. Razavi ◽

Ali Alghooneh

Keyword(s):

Functional Properties ◽

Xanthan Gum ◽

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Evaluation of cress seed gum and xanthan gum effect on macrostructure properties of gluten-free bread by image processing

Journal of Food Measurement & Characterization ◽

10.1007/s11694-014-9216-1 ◽

2014 ◽

Vol 9 (1) ◽

pp. 110-119 ◽

Author(s):

Sara Naji-Tabasi ◽

Mohebbat Mohebbi

Keyword(s):

Image Processing ◽

Xanthan Gum ◽

Gluten Free ◽

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Numerical investigation of a two-phase system on swallowing behavior in dysphagia: A case study on cress seed gum-xanthan gum thickened liquids

Food and Bioproducts Processing ◽

10.1016/j.fbp.2021.05.004 ◽

2021 ◽

Author(s):

Parisa Poursani ◽

Seyed M.A. Razavi ◽

Abdolreza Norouzi

Keyword(s):

Numerical Investigation ◽

Xanthan Gum ◽

Phase System ◽

Thickened Liquids ◽

Two Phase ◽

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Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.01.115 ◽

2020 ◽

Vol 148 ◽

pp. 31-40 ◽

Author(s):

Hamid Gharanjig ◽

Kamaladin Gharanjig ◽

Mozhgan Hosseinnezhad ◽

Seid Mahdi Jafari

Keyword(s):

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Influence of calcium chloride and pH on soluble complex of whey protein‐basil seed gum and xanthan gum

Food Science & Nutrition ◽

10.1002/fsn3.2624 ◽

2021 ◽

Author(s):

Mozhdeh Sarraf ◽

Sara Naji‐Tabasi ◽

Adel Beig‐babaei

Keyword(s):

Whey Protein ◽

Calcium Chloride ◽

Xanthan Gum ◽

Soluble Complex ◽

Basil Seed Gum ◽

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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

Food Science & Nutrition ◽

10.1002/fsn3.1514 ◽

2020 ◽

Vol 8 (4) ◽

pp. 2143-2155 ◽

Author(s):

Hannaneh Moniri ◽

Reza Farahmandfar ◽

Ali Motamedzadegan

Keyword(s):

Zeta Potential ◽

Physical Properties ◽

Shear Viscosity ◽

Oscillatory Behavior ◽

Steady Shear ◽

Steady Shear Viscosity ◽

Hot Air ◽

Ft Ir ◽

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Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends

Food Hydrocolloids ◽

10.1016/j.foodhyd.2017.10.007 ◽

2018 ◽

Vol 77 ◽

pp. 307-321 ◽

Author(s):

Seyed M.A. Razavi ◽

Ali Alghooneh ◽

Fataneh Behrouzian

Keyword(s):

Thermodynamic Analysis ◽

Xanthan Gum ◽

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Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition

Food Bioscience ◽

10.1016/j.fbio.2013.10.003 ◽

2014 ◽

Vol 5 ◽

pp. 1-8 ◽

Author(s):

Sara Naji ◽

Seyed M.A. Razavi

Keyword(s):

Xanthan Gum ◽

Lepidium Sativum ◽

Textural Characteristics ◽

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Development of Cress Seed Gum Hydrogel and Investigation of its Potential Application in the Delivery of Curcumin

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11322 ◽

2021 ◽

Author(s):

Saeedeh Shahbazizadeh ◽

Sara Naji‐Tabasi ◽

Mostafa Shahidi‐Noghabi ◽

Amir Pourfarzad

Keyword(s):

Potential Application ◽

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Flavored functional drinking yogurt (Doogh) formulated with Lactobacillus plantarum LS5, cress seed gum, and coriander leaves extract

Food Science & Nutrition ◽

10.1002/fsn3.1367 ◽

2019 ◽

Vol 8 (2) ◽

pp. 894-902 ◽

Author(s):

Zahra Shariati ◽

Mohammad Jouki ◽

Flora Rafiei

Keyword(s):

Lactobacillus Plantarum ◽

Seed Gum ◽

Coriander Leaves

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