Synergisms between yellow mustard mucilage and galactomannans and applications in food products - A mini review

Advances in Colloid and Interface Science

Volumn 128-130, Issue , 2006, Pages 249-256

  Cui, Steve W ^a   Eskin, Michael A N ^b   Wu, Ying ^a   Ding, Shaodong ^c  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c JIANGNAN UNIVERSITY   (China)

Author keywords

[No Author keywords available]

Indexed keywords

CONCENTRATION (PROCESS); FOOD PRODUCTS; GELS; RHEOLOGY; SHEAR FLOW; VISCOSITY MEASUREMENT;

GALACTOMANNANS; LOCUST BEAN GUM (LBG); SHEAR THINNING FLOW; YELLOW MUSTARD MUCILAGE (YMM);

ADHESIVES;

ADHESIVE AGENT; FOOD ADDITIVE; GALACTOMANNAN; MANNAN; OIL; PLANT EXTRACT; POLYSACCHARIDE; WATER;

BRASSICA; CHEMICAL MODEL; CHEMISTRY; FOOD INDUSTRY; GEL; METABOLISM; PLANT SEED; REVIEW; SURFACE PROPERTY; TIME;

ADHESIVES; FOOD ADDITIVES; FOOD INDUSTRY; GELS; MANNANS; MODELS, CHEMICAL; MUSTARD PLANT; OILS; PLANT EXTRACTS; POLYSACCHARIDES; SEEDS; SURFACE PROPERTIES; TIME FACTORS; WATER;

EID: 33846833461     PISSN: 00018686     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cis.2006.11.012     Document Type: Review

References (25)

1. Cui W., Eskin N.A.M., and Biliaderis C.G. Food Chem 46 (1993) 169-176
2. Cui W, Eskin MNA, Han NF, Duan ZZ, Zhang X. (2003) Canadian Patent No.2,270,750.
3. Cui W., Eskin N.A.M., and Biliaderis C.G. J Agric Food Chem 42 (1994) 657-664
4. Cui W., Eskin N.A.M., Biliaderis C.G., and Mazza G. Carbohydr Polym 27 (1995) 123-127
5. Cui W., Eskin N.A.M., Biliaderis C.G., and Marat K. Carbohydr Res 292 (1996) 173-183
6. Dea I.C.M., Clark A.H., and McCleary B.V. Carbohydr Res 147 (1986) 275-294
7. Robinson G., Ross-Murphy S.B., and Morris E.R. Carbohydr Res 107 (1982) 17-32
8. Ganter J.L.M.S., Milas M., Corrêa J.B.C., Reicher F., and Rinaudo M. Carbohydr Polym 17 (1992) 171-175
9. Petkowicz C.L.O., Reicher F., and Mazeau K. Carbohydr Polym 37 (1998) 25-39
10. Petkowicz C.L.O., Milas M., Mazeau K., Bresolin T., Reicher F., Ganter J.L.M.S., and Rinaudo M. Food Hydrocoll 13 (1999) 263-266
11. Ramesh H.P., Yamaki K., Ono H., and Tsushida T. Carbohydr Polym 45 (2001) 69-77
12. Brummer Y., Cui W., and Wang Q. Food Hydrocoll 17 (2003) 229-236
13. Sudhakar V., Singhal R.S., and Kulkarni P.R. Food Chem 55 (1996) 259-264
14. Goff D., Ferdinando D., and Schorsch C. Food Hydrocoll 13 (1999) 353-362
15. Tarvares C., Monteiro S., Moreno N., and Silva J. Colloids and Surfaces A 270--71 (2005) 213-219
16. Fernandes P.B. J Food Eng 24 (1995) 269-283
17. Scborsch C., Gamier C., and Doublier J.-L. Carbohydr Polym 34 (1997) 165-175
18. Morris E.R. In: Harris P. (Ed). Mixed polymer gels in food gels (1990), Elsevier Applied Science, London, UK 291-359
19. Liu H., and Eskin N.A.M. Food Hydrocll 12 (1998) 37-41
20. Liu H., Eskin N.A.M., and Cui W. Food Hydrocoll 17 (2003) 863-869
21. Liu H., Eskin N.A.M., and Cui W. Food Chem 95 (2006) 83-93
22. Liu H., Ramsden L., and Corke H. Starch/Stake 51 (1999) 249-252
23. Ferrero C., Martino M.N., and Zaritzky N.E. Starch/Starke 46 (1994) 300-308
24. Williams P.A., and Phillips G.O. In: Phillips G.O., and Williams P.A. (Eds). Gum arabic in handbook of hydrocolloids (2000), CRC Press, Boca Raton, FL 155-168
25. Izydorczyk M., Cui S.W., and Wang Q. In: Cui S.W. (Ed). Polysaccharide gums: structures, functional properties, and applications in food carbohydrates: chemical and physical properties and applications (2005), CRC Press, Boca Raton 263-308