Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

Food Hydrocolloids

Volumn 43, Issue , 2015, Pages 557-567

  Hosseini Parvar, Seyed H ^a,b   Matia Merino, Lara ^a   Golding, Matt ^a  

^a MASSEY UNIVERSITY   (New Zealand)

^b SARI AGRICULTURAL SCIENCES AND NATURAL RESOURCES UNIVERSITY   (Iran)

Author keywords

Basil seed gum; Microstructure; Processed cheese; Rennet casein; Rheology

Indexed keywords

CHAINS; EMULSIFICATION; PARTICLE SIZE; SOL-GELS;

BASIL SEED GUM; DRY MATTERS; MELTABILITY; MICRO-STRUCTURAL PROPERTIES; PROCESSED CHEESE; PROTEIN CONTENTS; RENNET CASEIN; RHEOLOGICAL PROPERTY; SEED GUM; TEXTURAL PROPERTIES;

CASEIN;

OCIMUM;

EID: 84908548706     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2014.07.015     Document Type: Article

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