Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

Food Hydrocolloids

Volumn 30, Issue 1, 2013, Pages 134-142

  Rafe, Ali ^a   Razavi, Seyed M A ^a   Farhoosh, Reza ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Gel; Polysaccharide; Protein; Rheology; Structure

Indexed keywords

ELASTIC MODULI; ELASTICITY; GELATION; MICROSTRUCTURE; SCANNING ELECTRON MICROSCOPY;

DYNAMIC RHEOLOGY; DYNAMIC SCANNING; GELLING POINTS; GLOBULAR STRUCTURE; LACTOGLOBULIN; MIXED GEL; RHEOLOGICAL BEHAVIOUR; SEED GUM; TEMPERATURE SWEEPS; TIME-TEMPERATURE;

GELS;

OCIMUM;

EID: 84862267951     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2012.05.016     Document Type: Article

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