Rheological interactions between Lallemantia royleana seed extract and selected food hydrocolloids

Journal of the Science of Food and Agriculture

Volumn 91, Issue 6, 2011, Pages 1083-1088

  Moghaddam, T Mohammadi ^a   Razavi, Seyed M A ^a   Emadzadeh, B ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Balangu; Guar gum; Hydrocolloid; Locust bean gum; Rheology; Synergism; Viscosity; Xanthan

Indexed keywords

ALGAROBA; BACTERIAL POLYSACCHARIDE; BALANGU SEED GUM; FOOD ADDITIVE; GALACTAN; GUAR GUM; MANNAN; PLANT EXTRACT; PLANT GUM; XANTHAN;

ANGIOSPERM; ARTICLE; CHEMISTRY; COLLOID; COMPARATIVE STUDY; FLOW KINETICS; PHYSICAL CHEMISTRY; PLANT SEED; VISCOSITY;

COLLOIDS; FOOD ADDITIVES; GALACTANS; LAMIACEAE; MANNANS; PHYSICOCHEMICAL PHENOMENA; PLANT EXTRACTS; PLANT GUMS; POLYSACCHARIDES, BACTERIAL; RHEOLOGY; SEEDS; VISCOSITY;

CYAMOPSIS TETRAGONOLOBA; LALLEMANTIA;

EID: 79952751418     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4287     Document Type: Article

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