Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum

Food and Bioprocess Technology

Volumn 6, Issue 5, 2013, Pages 1302-1311

  Naji, Sara ^a   Razavi, Seyed M A ^a   Karazhiyan, Hojjat ^b  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b ISLAMIC AZAD UNIVERSITY   (Iran)

Author keywords

Emulsifying; Foaming; Freezing; Hydrocolloid; Rheology; Texture

Indexed keywords

CHEMICAL BONDS; EMULSIFICATION; FREEZING; FUNCTIONAL FOOD; RHEOLOGY; RUNWAY FOAMING; TEXTURES; THERMAL PROCESSING (FOODS);

EMULSIFYING; FREEZING TREATMENTS; HYDROCOLLOID; LOWER VISCOSITIES; MOLECULAR ASSOCIATIONS; RHEOLOGICAL PROPERTY; TEXTURAL ATTRIBUTES; TEXTURAL CHARACTERISTIC;

XANTHAN GUM;

EID: 84876430560     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-012-0811-z     Document Type: Article

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