basil seed gum Latest Research Papers

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 ◽

Seed Gum

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Evaluation of the effect of osmotic dehydration with peppermint syrup and coating with basil seed gum on physicochemical and microbial properties of banana chips

Food Science and Technology ◽

10.52547/fsct.18.112.31 ◽

2021 ◽

Vol 18 (112) ◽

pp. 31-42

Author(s):

Arefeh Haji Arbabi ◽

Hamid Tavakolipour

Keyword(s):

Osmotic Dehydration ◽

Microbial Properties ◽

Basil Seed Gum ◽

Seed Gum

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Basil seed gum edible films incorporated with Artemisia sieberi and Achillea santolina essential oils: Physical, antibacterial and antioxidant properties

Journal of Food Processing and Preservation ◽

10.1111/jfpp.15645 ◽

2021 ◽

Author(s):

Seyed Mohammad Bagher Hashemi ◽

Diako Khodaei

Keyword(s):

Essential Oils ◽

Antioxidant Properties ◽

Edible Films ◽

Basil Seed Gum ◽

Artemisia Sieberi ◽

Seed Gum

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Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

Food Hydrocolloids ◽

10.1016/j.foodhyd.2020.106545 ◽

2021 ◽

Vol 113 ◽

pp. 106545

Author(s):

Qin Yang ◽

Ya-Ru Wang ◽

Yi-Jing Li-Sha ◽

Han-Qing Chen

Keyword(s):

Composite Gels ◽

Basil Seed Gum ◽

Seed Gum

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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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Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

Journal of Sol-Gel Science and Technology ◽

10.1007/s10971-021-05508-y ◽

2021 ◽

Vol 98 (1) ◽

pp. 76-83

Author(s):

Majid Pilevaran ◽

Hamid Tavakolipour ◽

Sara Naji-Tabasi ◽

Amir Hossein Elhamirad

Keyword(s):

Thermal Properties ◽

Whey Protein ◽

Xanthan Gum ◽

Mechanical And Thermal Properties ◽

Acidic Ph ◽

Basil Seed Gum ◽

Seed Gum

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Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips

Journal of Food Science ◽

10.1111/1750-3841.15655 ◽

2021 ◽

Vol 86 (4) ◽

pp. 1215-1227 ◽

Cited By ~ 1

Author(s):

Atefeh Zamani‐Ghalehshahi ◽

Parisa Farzaneh

Keyword(s):

Mass Transfer ◽

Methyl Cellulose ◽

Basil Seed Gum ◽

Mass Transfer Kinetics ◽

Seed Gum

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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

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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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Fabrication and Characterization of Ph Sensitive Cross Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Redical Copolymerization Technique for Sustained Delivery of Captopril

SSRN Electronic Journal ◽

10.2139/ssrn.3990194 ◽

2021 ◽

Author(s):

Shazia Akram Ghumman ◽

Muniba Shahzad ◽

Afeefa Aslam ◽

Sobia Noreen ◽

Huma Hameed

Keyword(s):

Acrylic Acid ◽

Ph Sensitive ◽

Sustained Delivery ◽

Basil Seed Gum ◽

Fabrication And Characterization ◽

Seed Gum

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basil seed gum
Recently Published Documents

TOTAL DOCUMENTS

H-INDEX

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

Evaluation of the effect of osmotic dehydration with peppermint syrup and coating with basil seed gum on physicochemical and microbial properties of banana chips

Basil seed gum edible films incorporated with Artemisia sieberi and Achillea santolina essential oils: Physical, antibacterial and antioxidant properties

Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

Effect of basil seed gum and κ‐carrageenan on the rheological, textural and structural properties of whipped cream

Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

The effects of basil seed gum on the physicochemical and structural properties of arachin gel

Fabrication and Characterization of Ph Sensitive Cross Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Redical Copolymerization Technique for Sustained Delivery of Captopril

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basil seed gumRecently Published Documents

TOTAL DOCUMENTS

H-INDEX

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

Evaluation of the effect of osmotic dehydration with peppermint syrup and coating with basil seed gum on physicochemical and microbial properties of banana chips

Basil seed gum edible films incorporated with Artemisia sieberi and Achillea santolina essential oils: Physical, antibacterial and antioxidant properties

Physicochemical, structural and gelation properties of arachin-basil seed gum composite gels: Effects of salt types and concentrations

Effect of basil seed gum and κ‐carrageenan on the rheological, textural and structural properties of whipped cream

Development of mechanical and thermal properties of whey protein–xanthan gum hydrogel by incorporation of basil seed gum nanoparticles, salt, and acidic pH

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips

Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels

The effects of basil seed gum on the physicochemical and structural properties of arachin gel

Fabrication and Characterization of Ph Sensitive Cross Linked Basil Seed Gum/Acrylic Acid Hydrogels by Free Redical Copolymerization Technique for Sustained Delivery of Captopril

basil seed gum
Recently Published Documents