Rheological properties of low fat yogurt containing cress seed gum

Armita Behnia; Hojjat Karazhiyan; Razieh Niazmand; Abdol Reza Mohammadi Nafchi

doi:10.4236/as.2013.49b005

Rheological properties of low fat yogurt containing cress seed gum

Agricultural Sciences ◽

10.4236/as.2013.49b005 ◽

2013 ◽

Vol 04 (09) ◽

pp. 29-32 ◽

Cited By ~ 6

Author(s):

Armita Behnia ◽

Hojjat Karazhiyan ◽

Razieh Niazmand ◽

Abdol Reza Mohammadi Nafchi

Keyword(s):

Rheological Properties ◽

Low Fat ◽

Cress Seed ◽

Seed Gum

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The effect of basil and cress seed gum on rheological properties, texture, and color of phytophagous fish paste

Food Science and Technology ◽

10.52547/fsct.18.113.313 ◽

2021 ◽

Vol 18 (113) ◽

pp. 313-328

Author(s):

Ali Motamedzadegan ◽

haideh gorjian ◽

Neda Moshtaghi Farokhi‎ ◽

Tandis Khaosravi Rad ◽

◽

...

Keyword(s):

Rheological Properties ◽

Cress Seed ◽

Seed Gum

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

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2017.02.046 ◽

2017 ◽

Vol 98 ◽

pp. 820-828 ◽

Cited By ~ 16

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

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Response surface optimization of low fat fried zucchini slices production conditions (Balangu seed gum ‎concentration, frying time and temperature)‎

Food Science and Technology ◽

10.52547/fsct.17.109.129 ◽

2021 ◽

Vol 17 (109) ◽

pp. 129-142

Author(s):

Ashraf Gohari Ardabili ◽

Narjes Aghajani ◽

Amir Daraei garmakhany ◽

◽

...

Keyword(s):

Response Surface ◽

Low Fat ◽

Frying Time ◽

Response Surface Optimization ◽

Surface Optimization ◽

Seed Gum ◽

Production Conditions

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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

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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

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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 ◽

Cited By ~ 5

Author(s):

Hamid Gharanjig ◽

Kamaladin Gharanjig ◽

Mozhgan Hosseinnezhad ◽

Seid Mahdi Jafari

Keyword(s):

Cress Seed ◽

Seed Gum

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Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer

International Journal of Food Properties ◽

10.1080/10942912.2017.1336721 ◽

2017 ◽

Vol 20 (sup1) ◽

pp. S1132-S1144 ◽

Cited By ~ 7

Author(s):

Yogesh Kumar ◽

S. K. Tyagi ◽

R. K. Vishwakarma ◽

Anu Kalia

Keyword(s):

Rheological Properties ◽

Low Fat ◽

Fat Replacer ◽

Meat Emulsion ◽

Dynamic Rheological Properties ◽

Aloe Gel

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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

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Physico-chemical and rheological properties of full fat and low fat edam cheeses

European Food Research and Technology ◽

10.1007/s00217-003-0752-x ◽

2003 ◽

Vol 217 (4) ◽

pp. 281-286 ◽

Cited By ~ 9

Author(s):

E. K��k�ner ◽

Z. U. Haque

Keyword(s):

Rheological Properties ◽

Low Fat ◽

Physico Chemical

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MICROSTRUCTURAL AND RHEOLOGICAL PROPERTIES OF LOW-FAT STIRRED YOGHURTS MADE WITH SKIM MILK AND MULTIPLE EMULSIONS

Journal of Texture Studies ◽

10.1111/j.1745-4603.2009.00204.x ◽

2009 ◽

Vol 40 (6) ◽

pp. 657-675 ◽

Cited By ~ 35

Author(s):

C. LOBATO-CALLEROS ◽

M.T. RECILLAS-MOTA ◽

T. ESPINOSA-SOLARES ◽

J. ALVAREZ-RAMIREZ ◽

E.J. VERNON-CARTER

Keyword(s):

Rheological Properties ◽

Skim Milk ◽

Low Fat ◽

Multiple Emulsions

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