ScienceGate
Advanced Search
Author Search
Journal Finder
Blog
Sign in / Sign up
ScienceGate
Search
Author Search
Journal Finder
Blog
Sign in / Sign up
Rheological Properties of Mixed Gel Based on Lepidium perfoliatum seed gum and Lathyrus sativa protein isolate
Food Science and Technology
◽
10.29252/fsct.16.96.175
◽
2020
◽
Vol 16
(96)
◽
pp. 175-184
Author(s):
Mohammad Amin Mohammad Far
◽
Seyyed Mohammad Ali Razavi
◽
Mohammad Ali Hesari Nejad
◽
Arash Koocheki
◽
Keyword(s):
Rheological Properties
◽
Protein Isolate
◽
Seed Gum
Download Full-text
Related Documents
Cited By
References
Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels
Food Science & Nutrition
◽
10.1002/fsn3.2148
◽
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
Download Full-text
Rheological properties of soy protein isolate solution for fibers and films
Food Hydrocolloids
◽
10.1016/j.foodhyd.2016.11.001
◽
2017
◽
Vol 64
◽
pp. 149-156
◽
Cited By ~ 22
Author(s):
Pengchao Liu
◽
Helan Xu
◽
Yi Zhao
◽
Yiqi Yang
Keyword(s):
Rheological Properties
◽
Soy Protein
◽
Soy Protein Isolate
◽
Protein Isolate
Download Full-text
Rheological properties of whey protein isolate stabilized emulsions with pectin and guar gum
European Food Research and Technology
◽
10.1007/s00217-009-1056-6
◽
2009
◽
Vol 229
(2)
◽
pp. 281-286
◽
Cited By ~ 46
Author(s):
Emine Alben Erçelebi
◽
Esra Ibanoğlu
Keyword(s):
Rheological Properties
◽
Whey Protein
◽
Guar Gum
◽
Whey Protein Isolate
◽
Protein Isolate
Download Full-text
Effect of modified soy protein isolate on dough rheological properties and noodle qualities
Journal of Food Processing and Preservation
◽
10.1111/jfpp.16371
◽
2022
◽
Author(s):
Yingying Zhang
◽
Xingfeng Guo
◽
Haoran Xiong
◽
Tingwei Zhu
Keyword(s):
Rheological Properties
◽
Soy Protein
◽
Soy Protein Isolate
◽
Protein Isolate
◽
Dough Rheological Properties
Download Full-text
Characterization of rheological properties of complex coacervates composed by whey protein isolate, chitosan and garlic essential oil
Journal of Food Measurement & Characterization
◽
10.1007/s11694-021-01162-8
◽
2021
◽
Author(s):
Loleny Tavares
◽
Caciano Pelayo Zapata Noreña
Keyword(s):
Essential Oil
◽
Rheological Properties
◽
Whey Protein
◽
Whey Protein Isolate
◽
Protein Isolate
◽
Garlic Essential Oil
Download Full-text
Influence of sage seed gum on some physicochemical and rheological properties of wheat starch
Starch - Stärke
◽
10.1002/star.201600356
◽
2017
◽
Vol 69
(11-12)
◽
pp. 1600356
◽
Cited By ~ 4
Author(s):
Ali Reza Yousefi
◽
Younes Zahedi
◽
Seyed M. A. Razavi
◽
Naser Ghasemian
Keyword(s):
Rheological Properties
◽
Wheat Starch
◽
Seed Gum
Download Full-text
Influence of unadsorbed emulsifiers on the rheological properties and structure of heteroaggregate of whey protein isolate (WPI) coated droplets and flaxseed gum (FG) coated droplets
Food Hydrocolloids
◽
10.1016/j.foodhyd.2018.01.041
◽
2018
◽
Vol 80
◽
pp. 42-52
◽
Cited By ~ 10
Author(s):
Xu Wang
◽
Xin Li
◽
Duoxia Xu
◽
Guorong Liu
◽
Junsong Xiao
◽
...
Keyword(s):
Rheological Properties
◽
Whey Protein
◽
Whey Protein Isolate
◽
Protein Isolate
◽
Flaxseed Gum
Download Full-text
Rheological properties and potential industrial application of kongoli (maesopis eminii) seed gum
Gums and Stabilisers for the Food Industry 11 - Special Publications
◽
10.1039/9781847551016-00306
◽
2007
◽
pp. 306-310
Author(s):
J. T. Barminas
◽
I. C. Eromosele
Keyword(s):
Rheological Properties
◽
Industrial Application
◽
Seed Gum
Download Full-text
Rheological properties of soybean protein isolate gels containing emulsion droplets
Food Hydrocolloids
◽
10.1016/s0268-005x(01)00028-5
◽
2001
◽
Vol 15
(3)
◽
pp. 295-302
◽
Cited By ~ 77
Author(s):
K.-H Kim
◽
J.M.S Renkema
◽
T van Vliet
Keyword(s):
Rheological Properties
◽
Soybean Protein
◽
Protein Isolate
◽
Soybean Protein Isolate
◽
Emulsion Droplets
Download Full-text
Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin
European Food Research and Technology
◽
10.1007/s00217-007-0800-z
◽
2007
◽
Vol 227
(3)
◽
pp. 889-895
◽
Cited By ~ 76
Author(s):
Ayşe Sibel Akalın
◽
Cem Karagözlü
◽
Gülfem Ünal
Keyword(s):
Rheological Properties
◽
Whey Protein
◽
Ice Cream
◽
Whey Protein Isolate
◽
Protein Isolate
◽
Low Fat
◽
Reduced Fat
Download Full-text
Sign in / Sign up
Close
Export Citation Format
Close
Share Document
Close