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

Ali Rafe; Seyed M.A. Razavi; Saad Khan

doi:10.1016/j.foodres.2012.07.017

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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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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Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio

Food Hydrocolloids ◽

10.1016/j.foodhyd.2019.105608 ◽

2020 ◽

Vol 102 ◽

pp. 105608

Author(s):

Fataneh Behrouzain ◽

Seyed M.A. Razavi

Keyword(s):

Thermal Treatment ◽

Whey Protein ◽

Whey Protein Isolate ◽

Protein Isolate ◽

Mixture Effect ◽

Basil Seed Gum ◽

Seed Gum ◽

Relationship Of

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Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

Food Hydrocolloids ◽

10.1016/j.foodhyd.2012.05.016 ◽

2013 ◽

Vol 30 (1) ◽

pp. 134-142 ◽

Cited By ~ 55

Author(s):

Ali Rafe ◽

Seyed M.A. Razavi ◽

Reza Farhoosh

Keyword(s):

Basil Seed Gum ◽

Seed Gum ◽

Β Lactoglobulin

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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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Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy

International Journal of Food Properties ◽

10.1080/10942912.2014.999864 ◽

2015 ◽

Vol 18 (12) ◽

pp. 2652-2664 ◽

Cited By ~ 30

Author(s):

Ali Rafe ◽

Seyed M.A. Razavi

Keyword(s):

Thermal Treatment ◽

Ftir Spectroscopy ◽

Chemical Structure ◽

Basil Seed Gum ◽

Seed Gum ◽

Β Lactoglobulin

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The effect of pH and calcium ion on rheological behaviour of β-lactoglobulin-basil seed gum mixed gels

International Journal of Food Science & Technology ◽

10.1111/ijfs.12172 ◽

2013 ◽

Vol 48 (9) ◽

pp. 1924-1931 ◽

Cited By ~ 23

Author(s):

Ali Rafe ◽

Seyed M. A. Razavi

Keyword(s):

Calcium Ion ◽

Rheological Behaviour ◽

Effect Of Ph ◽

Basil Seed Gum ◽

Seed Gum ◽

Β Lactoglobulin

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Structural properties of human glycodelin A in water and in water-alcohol mixtures: a comparison with bovine β-lactoglobulin A

Biochimica et Biophysica Acta (BBA) - Protein Structure and Molecular Enzymology ◽

10.1016/s0167-4838(99)00074-6 ◽

1999 ◽

Vol 1431 (2) ◽

pp. 451-461 ◽

Cited By ~ 8

Author(s):

Maria Cristina Gaudiano ◽

Alessandro Pala ◽

Mario Barteri

Keyword(s):

Structural Properties ◽

Alcohol Mixtures ◽

Β Lactoglobulin ◽

Glycodelin A ◽

Water Alcohol

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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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