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

Ali Motamedzadegan; haideh gorjian; Neda Moshtaghi  Farokhi‎; Tandis Khaosravi Rad;  ;  ;  ;

doi:10.52547/fsct.18.113.313

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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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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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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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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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 ◽

Cited By ~ 29

Author(s):

Sara Naji ◽

Seyed M. A. Razavi ◽

Hojjat Karazhiyan

Keyword(s):

Xanthan Gum ◽

Cress Seed ◽

Textural Attributes ◽

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 ◽

Cited By ~ 3

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 ◽

Cress Seed ◽

Ft Ir ◽

Seed Gum

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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 ◽

Cress Seed ◽

Seed Gum

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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 ◽

Cited By ~ 2

Author(s):

Zahra Shariati ◽

Mohammad Jouki ◽

Flora Rafiei

Keyword(s):

Lactobacillus Plantarum ◽

Cress Seed ◽

Seed Gum ◽

Coriander Leaves

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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

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