Dynamic viscoelastic study on the gelation of basil seed gum

International Journal of Food Science and Technology

Volumn 48, Issue 3, 2013, Pages 556-563

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

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Basil seed gum; Dynamic rheology; Gel; Hysteresis; Viscosity; Yield stress

Indexed keywords

COMPLEX VISCOSITY; DAIRY DESSERTS; DYNAMIC RHEOLOGY; EFFECT OF TEMPERATURE; FREQUENCY SWEEP; GELLING PROPERTIES; GELLING TEMPERATURE; LINEAR CORRELATION; LINEAR VISCOELASTIC REGIONS; LOSS MODULI; OSCILLATORY MEASUREMENTS; REAL FOODS; RHEOLOGICAL PROPERTY; SEED GUM; THERMAL HYSTERESIS; THERMOREVERSIBLE GELS; WEAK GEL; YIELD STRESS VALUE;

GELS; HYSTERESIS; RHEOLOGY; TEMPERATURE; VISCOSITY; YIELD STRESS;

GELATION;

OCIMUM;

EID: 84873843302     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2012.03221.x     Document Type: Article

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