Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

Food Research International

Volumn 50, Issue 1, 2013, Pages 446-456

  Koocheki, Arash ^a   Taherian, Ali Reza ^b   Bostan, Aram ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Emulsion stability; Flow properties; Foam stability; Gum; Lepidium perfoliatum seed; Rheology

Indexed keywords

ADVERSE EFFECT; ALKALINE CONDITIONS; DETERMINATION COEFFICIENTS; EMULSION STABILITY; FLOW BEHAVIOR INDEX; FLOW PROPERTIES; FOAM STABILITY; FUNCTIONAL PROPERTIES; GUM; HIGH STABILITY; NON-NEWTONIAN; OIL-IN-WATER EMULSIONS; POWER LAW MODEL; RHEOLOGICAL BEHAVIORS; ROOT MEAN SQUARE ERRORS; SALT CONCENTRATION; SEED GUM; SHEAR-THINNING BEHAVIOR; STEADY SHEAR FLOW; TYPE OF SALT; WATER ABSORPTION CAPACITY;

ACTIVATION ENERGY; ALKALINITY; EMULSIFICATION; EMULSIONS; MEAN SQUARE ERROR; RHEOLOGY; SHEAR FLOW; VISCOSITY;

NON NEWTONIAN FLOW;

LEPIDIUM; LEPIDIUM PERFOLIATUM;

EID: 84871726310     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.05.002     Document Type: Article

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