메뉴 건너뛰기




Volumn 63, Issue , 2017, Pages 404-413

Dilute solution, flow behavior, thixotropy and viscoelastic characterization of cress seed (Lepidium sativum) gum fractions

Author keywords

Dynamic rheology; Fractionation; Hydrocolloid; Intrinsic viscosity; Temperature sweep; Thixotropy

Indexed keywords

DISPERSIONS; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

EID: 84988596820     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.09.030     Document Type: Article
Times cited : (82)

References (90)
  • 1
    • 84908448771 scopus 로고    scopus 로고
    • Determining and modeling rheological characteristics of quince seed gum
    • Abbastabar, B., Azizi, M.H., Adnani, A., Abbasi, S., Determining and modeling rheological characteristics of quince seed gum. Food Hydrocolloids 43 (2015), 259–264.
    • (2015) Food Hydrocolloids , vol.43 , pp. 259-264
    • Abbastabar, B.1    Azizi, M.H.2    Adnani, A.3    Abbasi, S.4
  • 2
    • 35548949435 scopus 로고    scopus 로고
    • Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum
    • Achayuthakan, P., Suphantharika, M., Pasting and rheological properties of waxy corn starch as affected by guar gum and xanthan gum. Carbohydrate Polymers 71 (2008), 9–17.
    • (2008) Carbohydrate Polymers , vol.71 , pp. 9-17
    • Achayuthakan, P.1    Suphantharika, M.2
  • 3
    • 73649118813 scopus 로고    scopus 로고
    • Effect of temperature on the dynamic and steady-shear rheology of a new microbial extracellular polysaccharide produced from glycerol byproduct
    • Alves, V.D., Freitas, F., Costa, N., Carvalheira, M., Oliveira, R., Gonçalves, M.P., et al. Effect of temperature on the dynamic and steady-shear rheology of a new microbial extracellular polysaccharide produced from glycerol byproduct. Carbohydrate Polymers 79 (2010), 981–988.
    • (2010) Carbohydrate Polymers , vol.79 , pp. 981-988
    • Alves, V.D.1    Freitas, F.2    Costa, N.3    Carvalheira, M.4    Oliveira, R.5    Gonçalves, M.P.6
  • 4
    • 84940738330 scopus 로고    scopus 로고
    • Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds
    • Anvari, M., Tabarsa, M., Cao, R., You, S., Joyner, H.S., Behnam, S., et al. Compositional characterization and rheological properties of an anionic gum from Alyssum homolocarpum seeds. Food Hydrocolloids 52 (2016), 766–773.
    • (2016) Food Hydrocolloids , vol.52 , pp. 766-773
    • Anvari, M.1    Tabarsa, M.2    Cao, R.3    You, S.4    Joyner, H.S.5    Behnam, S.6
  • 5
    • 79956314575 scopus 로고    scopus 로고
    • Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus
    • Balaghi, S., Mohammadifar, M.A., Zargaraan, A., Ahmadi Gavlighi, H., Mohammadi, M., Compositional analysis and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus. Food Hydrocolloids 25 (2011), 1775–1784.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1775-1784
    • Balaghi, S.1    Mohammadifar, M.A.2    Zargaraan, A.3    Ahmadi Gavlighi, H.4    Mohammadi, M.5
  • 7
    • 84886087168 scopus 로고    scopus 로고
    • Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars
    • Behrouzian, F., Razavi, S.M.A., Karazhiyan, H., Intrinsic viscosity of cress (Lepidium sativum) seed gum: Effect of salts and sugars. Food Hydrocolloids 25 (2014), 100–105.
    • (2014) Food Hydrocolloids , vol.25 , pp. 100-105
    • Behrouzian, F.1    Razavi, S.M.A.2    Karazhiyan, H.3
  • 8
    • 0035427723 scopus 로고    scopus 로고
    • Melting behaviour of schizophyllan extracellular polysaccharide gels in the temperature range between 5 and 20 C
    • Bot, A., Smorenburg, H.E., Vreeker, R., Pâques, M., Clark, A.H., Melting behaviour of schizophyllan extracellular polysaccharide gels in the temperature range between 5 and 20 C. Carbohydrate Polymers 45 (2001), 363–372.
    • (2001) Carbohydrate Polymers , vol.45 , pp. 363-372
    • Bot, A.1    Smorenburg, H.E.2    Vreeker, R.3    Pâques, M.4    Clark, A.H.5
  • 11
    • 84923333419 scopus 로고    scopus 로고
    • Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla
    • Chandra, M.V., Shamasundar, B.A., Rheological properties of gelatin prepared from the swim bladders of freshwater fish Catla catla. Food Hydrocolloids 48 (2015), 47–54.
    • (2015) Food Hydrocolloids , vol.48 , pp. 47-54
    • Chandra, M.V.1    Shamasundar, B.A.2
  • 12
    • 63449083583 scopus 로고
    • Food applications of biopolymer-theory and practice
    • Chronakis, I.S., Kasapis, S., Food applications of biopolymer-theory and practice. Developments in Food Science 37 (1995), 75–109.
    • (1995) Developments in Food Science , vol.37 , pp. 75-109
    • Chronakis, I.S.1    Kasapis, S.2
  • 13
    • 0002281292 scopus 로고
    • Structural and mechanical properties of biopolymer gels
    • Clark, A.H., Ross-Murphy, S.B., Structural and mechanical properties of biopolymer gels. Advances in Polymer Science 83 (1987), 57–192.
    • (1987) Advances in Polymer Science , vol.83 , pp. 57-192
    • Clark, A.H.1    Ross-Murphy, S.B.2
  • 14
    • 0000156563 scopus 로고
    • Correlation of dynamic and steady flow viscosities
    • Cox, W.P., Merz, E.H., Correlation of dynamic and steady flow viscosities. Journal of Polymer Science 28 (1958), 619–622.
    • (1958) Journal of Polymer Science , vol.28 , pp. 619-622
    • Cox, W.P.1    Merz, E.H.2
  • 16
    • 0001843267 scopus 로고
    • Viscoelastic properties of food hydrocolloid dispersions
    • M.A. Rao J.F. Steffe Elsevier Applied Science New York
    • Da Silva, J.L.A.L., Rao, M.A., Viscoelastic properties of food hydrocolloid dispersions. Rao, M.A., Steffe, J.F., (eds.) Viscoelastic properties of food, 1992, Elsevier Applied Science, New York, 285–315.
    • (1992) Viscoelastic properties of food , pp. 285-315
    • Da Silva, J.L.A.L.1    Rao, M.A.2
  • 19
    • 6444243691 scopus 로고    scopus 로고
    • Rheology of schizophyllan solutions in isotropic and anisotropic phase regions
    • Fang, Y., Takemasa, M., Katsuta, K., Nishinari, K., Rheology of schizophyllan solutions in isotropic and anisotropic phase regions. Journal of Rheology (1978-present) 48 (2004), 1147–1166.
    • (2004) Journal of Rheology (1978-present) , vol.48 , pp. 1147-1166
    • Fang, Y.1    Takemasa, M.2    Katsuta, K.3    Nishinari, K.4
  • 20
    • 77955919239 scopus 로고    scopus 로고
    • The impact of concentration, temperature and pH on dynamic rheology of psyllium gels
    • Farahnaky, A., Askari, H., Majzoobi, M., Mesbahi, G., The impact of concentration, temperature and pH on dynamic rheology of psyllium gels. Journal of Food Engineering 100 (2010), 294–301.
    • (2010) Journal of Food Engineering , vol.100 , pp. 294-301
    • Farahnaky, A.1    Askari, H.2    Majzoobi, M.3    Mesbahi, G.4
  • 21
    • 0040907560 scopus 로고
    • A comparison between the hot and cold water soluble fractions of two locust bean gum samples
    • Gaisford, S.E., Harding, S.E., Mitchellt, J.R., Bradley, T.D., A comparison between the hot and cold water soluble fractions of two locust bean gum samples. Carbohydrate Polymers 6 (1986), 423–442.
    • (1986) Carbohydrate Polymers , vol.6 , pp. 423-442
    • Gaisford, S.E.1    Harding, S.E.2    Mitchellt, J.R.3    Bradley, T.D.4
  • 22
    • 77957777595 scopus 로고    scopus 로고
    • Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris)
    • Goh, K.K.T., Matia-Merino, L., Pinder, D.N., Saavedra, C., Singh, H., Molecular characteristics of a novel water-soluble polysaccharide from the New Zealand black tree fern (Cyathea medullaris). Food Hydrocolloids 25 (2011), 286–292.
    • (2011) Food Hydrocolloids , vol.25 , pp. 286-292
    • Goh, K.K.T.1    Matia-Merino, L.2    Pinder, D.N.3    Saavedra, C.4    Singh, H.5
  • 23
    • 0016406345 scopus 로고
    • The entanglement concept in polymer rheology
    • Springer-Verlag Berlin
    • Graessley, W.W., The entanglement concept in polymer rheology. Advances in polymer science, Vol. 16, 1974, Springer-Verlag, Berlin.
    • (1974) Advances in polymer science , vol.16
    • Graessley, W.W.1
  • 24
    • 79960556526 scopus 로고    scopus 로고
    • Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed
    • Guo, Q., Cui, S.W., Wang, Q., Hu, X., Guo, Q., Kang, J., et al. Extraction, fractionation and physicochemical characterization of water-soluble polysaccharides from Artemisia sphaerocephala Krasch seed. Carbohydrate Polymers 86 (2011), 831–836.
    • (2011) Carbohydrate Polymers , vol.86 , pp. 831-836
    • Guo, Q.1    Cui, S.W.2    Wang, Q.3    Hu, X.4    Guo, Q.5    Kang, J.6
  • 25
    • 40849139189 scopus 로고    scopus 로고
    • Fractionation and physicochemical characterization of psyllium gum
    • Guo, Q., Cui, S.W., Wang, Q., Young, J.C., Fractionation and physicochemical characterization of psyllium gum. Carbohydrate Polymers 73 (2008), 35–43.
    • (2008) Carbohydrate Polymers , vol.73 , pp. 35-43
    • Guo, Q.1    Cui, S.W.2    Wang, Q.3    Young, J.C.4
  • 27
    • 84886244394 scopus 로고    scopus 로고
    • Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate
    • Hesarinejad, M.A., Koocheki, A., Razavi, S.M.A., Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids 35 (2014), 583–589.
    • (2014) Food Hydrocolloids , vol.35 , pp. 583-589
    • Hesarinejad, M.A.1    Koocheki, A.2    Razavi, S.M.A.3
  • 28
    • 28444461844 scopus 로고    scopus 로고
    • Rheological study of xanthan and locust bean gum interaction in dilute solution
    • Higiro, J., Herald, T.J., Alavi, S., Rheological study of xanthan and locust bean gum interaction in dilute solution. Food Research International 39 (2006), 165–175.
    • (2006) Food Research International , vol.39 , pp. 165-175
    • Higiro, J.1    Herald, T.J.2    Alavi, S.3
  • 29
    • 33947393595 scopus 로고    scopus 로고
    • Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt
    • Higiro, J., Herald, T., Alavi, S., Bean, S., Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt. Food Research International 40 (2007), 435–447.
    • (2007) Food Research International , vol.40 , pp. 435-447
    • Higiro, J.1    Herald, T.2    Alavi, S.3    Bean, S.4
  • 30
    • 7144264367 scopus 로고
    • The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration
    • Huggins, M.L., The viscosity of dilute solutions of long-chain molecules. IV. Dependence on concentration. Journal of the American Chemical Society 64 (1942), 2716–2718.
    • (1942) Journal of the American Chemical Society , vol.64 , pp. 2716-2718
    • Huggins, M.L.1
  • 31
    • 84952359778 scopus 로고    scopus 로고
    • Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying
    • Jafari, S.M., Mahdavi-Khazaei, K., Hemmati-Kakhki, A., Microencapsulation of saffron petal anthocyanins with cress seed gum compared with Arabic gum through freeze drying. Carbohydrate Polymers 140 (2016), 20–25.
    • (2016) Carbohydrate Polymers , vol.140 , pp. 20-25
    • Jafari, S.M.1    Mahdavi-Khazaei, K.2    Hemmati-Kakhki, A.3
  • 32
    • 84896288504 scopus 로고    scopus 로고
    • Characterization of fractional precipitation behavior of galactomannan gums with ethanol and isopropanol
    • Jian, H.L., Lin, X.J., Zhang, W.A., Zhang, W.M., Sun, D.F., Jiang, J.X., Characterization of fractional precipitation behavior of galactomannan gums with ethanol and isopropanol. Food Hydrocolloids 40 (2014), 115–121.
    • (2014) Food Hydrocolloids , vol.40 , pp. 115-121
    • Jian, H.L.1    Lin, X.J.2    Zhang, W.A.3    Zhang, W.M.4    Sun, D.F.5    Jiang, J.X.6
  • 33
    • 84877074670 scopus 로고    scopus 로고
    • Effect of glycerol concentration on edible film production from cress seed carbohydrate gum
    • Jouki, M., Khazaei, N., Ghasemlou, M., HadiNezhad, M., Effect of glycerol concentration on edible film production from cress seed carbohydrate gum. Carbohydrate Polymers 96 (2013), 39–46.
    • (2013) Carbohydrate Polymers , vol.96 , pp. 39-46
    • Jouki, M.1    Khazaei, N.2    Ghasemlou, M.3    HadiNezhad, M.4
  • 34
    • 79961025630 scopus 로고    scopus 로고
    • New studies on gum ghatti (Anogeissus latifolia) part I. fractionation, chemical and physical characterization of the gum
    • Kang, J., Cui, S.W., Chen, J., Phillips, G.O., Wu, Y., Wang, Q., New studies on gum ghatti (Anogeissus latifolia) part I. fractionation, chemical and physical characterization of the gum. Food Hydrocolloids 25 (2011), 1984–1990.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1984-1990
    • Kang, J.1    Cui, S.W.2    Chen, J.3    Phillips, G.O.4    Wu, Y.5    Wang, Q.6
  • 35
    • 79952534231 scopus 로고    scopus 로고
    • Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology
    • Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids 25 (2011), 915–920.
    • (2011) Food Hydrocolloids , vol.25 , pp. 915-920
    • Karazhiyan, H.1    Razavi, S.M.A.2    Phillips, G.O.3
  • 37
    • 70149093880 scopus 로고    scopus 로고
    • Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time
    • Karazhiyan, H., Razavi, S.M.A., Phillips, G.O., Fang, Y., Al-Assaf, S., Nishinari, K., et al. Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids 23 (2009), 2062–2068.
    • (2009) Food Hydrocolloids , vol.23 , pp. 2062-2068
    • Karazhiyan, H.1    Razavi, S.M.A.2    Phillips, G.O.3    Fang, Y.4    Al-Assaf, S.5    Nishinari, K.6
  • 38
    • 84907656663 scopus 로고    scopus 로고
    • Functional properties of Balangu seed gum over multiple freeze–thaw cycles
    • Khodaei, D., Razavi, S.M.A., Khodaparast, M.H.H., Functional properties of Balangu seed gum over multiple freeze–thaw cycles. Food Research International 66 (2014), 58–68.
    • (2014) Food Research International , vol.66 , pp. 58-68
    • Khodaei, D.1    Razavi, S.M.A.2    Khodaparast, M.H.H.3
  • 39
    • 34248153235 scopus 로고    scopus 로고
    • Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels
    • Khondkar, D., Tester, R.F., Hudson, N., Karkalas, J., Morrow, J., Rheological behaviour of uncross-linked and cross-linked gelatinised waxy maize starch with pectin gels. Food Hydrocolloids 21 (2007), 1296–1301.
    • (2007) Food Hydrocolloids , vol.21 , pp. 1296-1301
    • Khondkar, D.1    Tester, R.F.2    Hudson, N.3    Karkalas, J.4    Morrow, J.5
  • 40
    • 80052756021 scopus 로고    scopus 로고
    • Rheological behaviour of tamarind seed gum in aqueous solutions
    • Khounvilay, K., Sittikijyothin, W., Rheological behaviour of tamarind seed gum in aqueous solutions. Food Hydrocolloids 26 (2012), 334–338.
    • (2012) Food Hydrocolloids , vol.26 , pp. 334-338
    • Khounvilay, K.1    Sittikijyothin, W.2
  • 41
    • 84966191299 scopus 로고
    • Molecular weights of cellulose and cellulose derivatives
    • Kraemer, E.O., Molecular weights of cellulose and cellulose derivatives. Industrial and Engineering Chemistry 30 (1938), 1200–1203.
    • (1938) Industrial and Engineering Chemistry , vol.30 , pp. 1200-1203
    • Kraemer, E.O.1
  • 42
    • 84939129221 scopus 로고    scopus 로고
    • Rheological properties and structural characterization of salep improved by ethanol treatment
    • Kurt, A., Kahyaoglu, T., Rheological properties and structural characterization of salep improved by ethanol treatment. Carbohydrate Polymers 133 (2015), 654–661.
    • (2015) Carbohydrate Polymers , vol.133 , pp. 654-661
    • Kurt, A.1    Kahyaoglu, T.2
  • 43
    • 0033833074 scopus 로고    scopus 로고
    • Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum
    • Lai, L., Tung, J., Lin, P., Solution properties of hsian-tsao (Mesona procumbens Hemsl) leaf gum. Food Hydrocolloids 14 (2000), 287–294.
    • (2000) Food Hydrocolloids , vol.14 , pp. 287-294
    • Lai, L.1    Tung, J.2    Lin, P.3
  • 44
    • 36148980322 scopus 로고
    • Rheology of polysaccharide systems
    • Springer
    • Lapasin, R., Pricl, S., Rheology of polysaccharide systems. 1995, Springer.
    • (1995)
    • Lapasin, R.1    Pricl, S.2
  • 47
    • 1842476726 scopus 로고    scopus 로고
    • Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce
    • Mandala, I., Savvas, T., Kostaropoulos, A., Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering 64 (2004), 335–342.
    • (2004) Journal of Food Engineering , vol.64 , pp. 335-342
    • Mandala, I.1    Savvas, T.2    Kostaropoulos, A.3
  • 49
    • 2042524704 scopus 로고    scopus 로고
    • The rheology handbook: For users of rotational and oscillatory rheometers
    • 2nd ed. Vincentz Network Hannover
    • Mezger, T.G., The rheology handbook: For users of rotational and oscillatory rheometers. 2nd ed., 2006, Vincentz Network, Hannover, 114–141.
    • (2006) , pp. 114-141
    • Mezger, T.G.1
  • 50
    • 0032774343 scopus 로고    scopus 로고
    • Non-Newtonian flow behaviour of gellan gum aqueous solutions
    • Miyoshi, E., Nishinari, K., Non-Newtonian flow behaviour of gellan gum aqueous solutions. Colloid and Polymer Science 277 (1999), 727–734.
    • (1999) Colloid and Polymer Science , vol.277 , pp. 727-734
    • Miyoshi, E.1    Nishinari, K.2
  • 52
    • 0025238285 scopus 로고
    • Shear-thinning of ‘random coil’ polysaccharides: Characterization by two parameters from a simple linear plot
    • Morris, E.R., Shear-thinning of ‘random coil’ polysaccharides: Characterization by two parameters from a simple linear plot. Carbohydrate Polymers 13:1 (1990), 85–96.
    • (1990) Carbohydrate Polymers , vol.13 , Issue.1 , pp. 85-96
    • Morris, E.R.1
  • 53
    • 0347586245 scopus 로고
    • Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions
    • Morris, E.R., Cutler, A., Ross-Murphy, S., Rees, D., Price, J., Concentration and shear rate dependence of viscosity in random coil polysaccharide solutions. Carbohydrate Polymers 1 (1981), 5–21.
    • (1981) Carbohydrate Polymers , vol.1 , pp. 5-21
    • Morris, E.R.1    Cutler, A.2    Ross-Murphy, S.3    Rees, D.4    Price, J.5
  • 54
    • 84951969452 scopus 로고    scopus 로고
    • New studies on basil (Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology
    • (article in press)
    • Naji-Tabasi, S., Razavi, S.M.A., New studies on basil (Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology. Food Hydrocolloids, 2015, 10.1016/j.foodhyd.2015.12.020 (article in press).
    • (2015) Food Hydrocolloids
    • Naji-Tabasi, S.1    Razavi, S.M.A.2
  • 55
    • 84893100698 scopus 로고    scopus 로고
    • Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition
    • Naji, S., Razavi, S.M.A., Functional and textural characteristics of cress seed (Lepidium sativum) gum and xanthan gum: Effect of refrigeration condition. Food Bioscience 5 (2014), 1–8.
    • (2014) Food Bioscience , vol.5 , pp. 1-8
    • Naji, S.1    Razavi, S.M.A.2
  • 56
    • 84255188986 scopus 로고    scopus 로고
    • Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study
    • Naji, S., Razavi, S.M.A., Karazhiyan, H., Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study. Food Hydrocolloids 28 (2012), 75–81.
    • (2012) Food Hydrocolloids , vol.28 , pp. 75-81
    • Naji, S.1    Razavi, S.M.A.2    Karazhiyan, H.3
  • 57
    • 84876430560 scopus 로고    scopus 로고
    • Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum
    • Naji, S., Razavi, S.M.A., Karazhiyan, H., Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum. Food and Bioprocess Technology 6 (2013), 1302–1311.
    • (2013) Food and Bioprocess Technology , vol.6 , pp. 1302-1311
    • Naji, S.1    Razavi, S.M.A.2    Karazhiyan, H.3
  • 59
    • 0036320078 scopus 로고    scopus 로고
    • Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials
    • Özkan, N., Xin, H., Chen, X.D., Application of a depth sensing indentation hardness test to evaluate the mechanical properties of food materials. Journal of Food Sciences 67:5 (2002), 1814–1820.
    • (2002) Journal of Food Sciences , vol.67 , Issue.5 , pp. 1814-1820
    • Özkan, N.1    Xin, H.2    Chen, X.D.3
  • 60
    • 79952574520 scopus 로고    scopus 로고
    • Fractionation and physicochemical characterization of peach gum polysaccharides
    • Qian, H.F., Cui, S.W., Wang, Q., Wang, C., Zhou, H.M., Fractionation and physicochemical characterization of peach gum polysaccharides. Food Hydrocolloids 25 (2011), 1285–1290.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1285-1290
    • Qian, H.F.1    Cui, S.W.2    Wang, Q.3    Wang, C.4    Zhou, H.M.5
  • 61
    • 84863297291 scopus 로고    scopus 로고
    • Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization
    • Qian, K.Y., Cui, S.W., Wu, Y., Goff, H.D., Flaxseed gum from flaxseed hulls: Extraction, fractionation, and characterization. Food Hydrocolloids 28 (2012), 275–283.
    • (2012) Food Hydrocolloids , vol.28 , pp. 275-283
    • Qian, K.Y.1    Cui, S.W.2    Wu, Y.3    Goff, H.D.4
  • 62
    • 0003811976 scopus 로고    scopus 로고
    • Rheology of fluid and semisolid foods; principles and applications
    • Aspen Publishers, Inc USA
    • Rao, M.A., Rheology of fluid and semisolid foods; principles and applications. 1999, Aspen Publishers, Inc, USA.
    • (1999)
    • Rao, M.A.1
  • 64
    • 84886089632 scopus 로고    scopus 로고
    • Functional properties of hydrocolloid extracted from selected domestic Iranian seeds (in Persian language)
    • Razavi, S.M.A., Bostan, A., Niknia, S., Razmkhah, S., Functional properties of hydrocolloid extracted from selected domestic Iranian seeds (in Persian language). Journal of Food Science Research 21:3 (2011), 380–389.
    • (2011) Journal of Food Science Research , vol.21 , Issue.3 , pp. 380-389
    • Razavi, S.M.A.1    Bostan, A.2    Niknia, S.3    Razmkhah, S.4
  • 65
    • 84949239007 scopus 로고    scopus 로고
    • Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed
    • Razavi, S.M.A., Cui, S.W., Ding, H., Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed. International Journal of Biological Macromolecules 83 (2016), 142–151.
    • (2016) International Journal of Biological Macromolecules , vol.83 , pp. 142-151
    • Razavi, S.M.A.1    Cui, S.W.2    Ding, H.3
  • 66
    • 84886291661 scopus 로고    scopus 로고
    • Some physicochemical properties of sage (Salvia macrosiphon) seed gum
    • Razavi, S.M.A., Cui, S.W., Guo, Q., Ding, H., Some physicochemical properties of sage (Salvia macrosiphon) seed gum. Food Hydrocolloids 35 (2014), 453–462.
    • (2014) Food Hydrocolloids , vol.35 , pp. 453-462
    • Razavi, S.M.A.1    Cui, S.W.2    Guo, Q.3    Ding, H.4
  • 69
    • 84886302138 scopus 로고    scopus 로고
    • Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions
    • Rincón, F., Muñoz, J., Ramírez, P., Galán, H., Alfaro, M.C., Physicochemical and rheological characterization of Prosopis juliflora seed gum aqueous dispersions. Food Hydrocolloids 35 (2014), 348–357.
    • (2014) Food Hydrocolloids , vol.35 , pp. 348-357
    • Rincón, F.1    Muñoz, J.2    Ramírez, P.3    Galán, H.4    Alfaro, M.C.5
  • 71
    • 84866839506 scopus 로고    scopus 로고
    • Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread
    • Sahraiyan, B., Naghipour, F., Karimi, M., Ghiafe Davoodi, M., Evaluation of Lepidium sativum seed and guar gum to improve dough rheology and quality parameters in composite rice-wheat bread. Food Hydrocolloids 30 (2013), 698–703.
    • (2013) Food Hydrocolloids , vol.30 , pp. 698-703
    • Sahraiyan, B.1    Naghipour, F.2    Karimi, M.3    Ghiafe Davoodi, M.4
  • 72
    • 0025802345 scopus 로고
    • Influence of the acetyl substituent on the interaction of xanthan with plant polysaccharides - I. Xanthan-locust bean gum systems
    • Shatwell, K.P., Sutherland, I.W., Ross-Murphy, S.B., Dea, I.C.M., Influence of the acetyl substituent on the interaction of xanthan with plant polysaccharides - I. Xanthan-locust bean gum systems. Carbohydrate Polymers 14 (1991), 29–51.
    • (1991) Carbohydrate Polymers , vol.14 , pp. 29-51
    • Shatwell, K.P.1    Sutherland, I.W.2    Ross-Murphy, S.B.3    Dea, I.C.M.4
  • 74
    • 84921059480 scopus 로고    scopus 로고
    • Thixotropic properties of normal potato starch depending on the degree of the granules pasting
    • Sikora, M., Adamczyk, G., Krystyjan, M., Dobosz, A., Tomasik, P., Berski, W., et al. Thixotropic properties of normal potato starch depending on the degree of the granules pasting. Carbohydrate Polymers 121 (2015), 254–264.
    • (2015) Carbohydrate Polymers , vol.121 , pp. 254-264
    • Sikora, M.1    Adamczyk, G.2    Krystyjan, M.3    Dobosz, A.4    Tomasik, P.5    Berski, W.6
  • 76
    • 0004175636 scopus 로고    scopus 로고
    • Rheological methods in food process engineering. East lansing
    • Freeman Press MI, USA
    • Steffe, J.F., Rheological methods in food process engineering. East lansing. 1996, Freeman Press, MI, USA.
    • (1996)
    • Steffe, J.F.1
  • 77
    • 84906984904 scopus 로고    scopus 로고
    • Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1)
    • Sun, F., Huang, Q., Wu, J., Rheological behaviors of an exopolysaccharide from fermentation medium of a Cordyceps sinensis fungus (Cs-HK1). Carbohydrate Polymers 114 (2014), 506–513.
    • (2014) Carbohydrate Polymers , vol.114 , pp. 506-513
    • Sun, F.1    Huang, Q.2    Wu, J.3
  • 78
    • 85027930561 scopus 로고    scopus 로고
    • Funorans from Gloiopeltis species. Part II. Rheology and thermal properties
    • Tuvikene, R., Robal, M., Mändar, H., Fujita, D., Saluri, K., Truus, K., et al. Funorans from Gloiopeltis species. Part II. Rheology and thermal properties. Food Hydrocolloids 43 (2015), 649–657.
    • (2015) Food Hydrocolloids , vol.43 , pp. 649-657
    • Tuvikene, R.1    Robal, M.2    Mändar, H.3    Fujita, D.4    Saluri, K.5    Truus, K.6
  • 79
    • 37049062881 scopus 로고
    • The seed mucilage of Lepidium sativum (Cress). Part I.identification of the components and some neutral oligosaccharides derived from the mucilage, together with the examination of a pentosan fraction
    • Tyler, J.M., The seed mucilage of Lepidium sativum (Cress). Part I.identification of the components and some neutral oligosaccharides derived from the mucilage, together with the examination of a pentosan fraction. Journal of the Chemical Society, 1965, 5288–5300.
    • (1965) Journal of the Chemical Society , pp. 5288-5300
    • Tyler, J.M.1
  • 81
    • 84938789978 scopus 로고    scopus 로고
    • Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH
    • Wang, Y., Chang, Y., Xue, Y., Li, Z., Wang, Y., Xue, C., Rheology and microstructure of heat-induced fluid gels from Antarctic krill (Euphausia superba) protein: Effect of pH. Food Hydrocolloids 52 (2016), 510–519.
    • (2016) Food Hydrocolloids , vol.52 , pp. 510-519
    • Wang, Y.1    Chang, Y.2    Xue, Y.3    Li, Z.4    Wang, Y.5    Xue, C.6
  • 82
    • 73849090199 scopus 로고    scopus 로고
    • Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions
    • Wang, B., Li, D., Wang, L.-J., Özkan, N., Anti-thixotropic properties of waxy maize starch dispersions with different pasting conditions. Carbohydrate Polymers 79 (2010), 1130–1139.
    • (2010) Carbohydrate Polymers , vol.79 , pp. 1130-1139
    • Wang, B.1    Li, D.2    Wang, L.-J.3    Özkan, N.4
  • 83
    • 67349192560 scopus 로고    scopus 로고
    • Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose
    • Wang, B., Wang, L.-J., Li, D., Özkan, N., Li, S.-J., Mao, Z.-H., Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose. Carbohydrate Polymers 77 (2009), 472–481.
    • (2009) Carbohydrate Polymers , vol.77 , pp. 472-481
    • Wang, B.1    Wang, L.-J.2    Li, D.3    Özkan, N.4    Li, S.-J.5    Mao, Z.-H.6
  • 84
    • 34548682070 scopus 로고    scopus 로고
    • Preparation, partial characterization and bioactivity of water-soluble polysaccharides from boat-fruited sterculia seeds
    • Wu, Y., Cui, S.W., Tang, J., Wang, Q., Gu, X., Preparation, partial characterization and bioactivity of water-soluble polysaccharides from boat-fruited sterculia seeds. Carbohydrate Polymers 70 (2007), 437–443.
    • (2007) Carbohydrate Polymers , vol.70 , pp. 437-443
    • Wu, Y.1    Cui, S.W.2    Tang, J.3    Wang, Q.4    Gu, X.5
  • 85
    • 84907361357 scopus 로고    scopus 로고
    • The rheological properties of tara gum (Caesalpinia spinosa)
    • Wu, Y., Ding, W., Jia, L., He, Q., The rheological properties of tara gum (Caesalpinia spinosa). Food Chemistry 168 (2015), 366–371.
    • (2015) Food Chemistry , vol.168 , pp. 366-371
    • Wu, Y.1    Ding, W.2    Jia, L.3    He, Q.4
  • 86
    • 79956303000 scopus 로고    scopus 로고
    • Rheological properties of Salecan as a new source of thickening agent
    • Xiu, A., Zhou, M., Zhu, B., Wang, S., Zhang, J., Rheological properties of Salecan as a new source of thickening agent. Food Hydrocolloids 25 (2011), 1719–1725.
    • (2011) Food Hydrocolloids , vol.25 , pp. 1719-1725
    • Xiu, A.1    Zhou, M.2    Zhu, B.3    Wang, S.4    Zhang, J.5
  • 87
    • 84937400643 scopus 로고    scopus 로고
    • Rheological properties and thickening mechanism of aqueous diutan gum solution: Effects of temperature and salts
    • Xu, L., Gong, H., Dong, M., Li, Y., Rheological properties and thickening mechanism of aqueous diutan gum solution: Effects of temperature and salts. Carbohydrate Polymers 132 (2015), 620–629.
    • (2015) Carbohydrate Polymers , vol.132 , pp. 620-629
    • Xu, L.1    Gong, H.2    Dong, M.3    Li, Y.4
  • 88
    • 84868248705 scopus 로고    scopus 로고
    • The comparison of rheological properties of aqueous welan gum and xanthan gum solutions
    • Xu, L., Xu, G., Liu, T., Chen, Y., Gong, H., The comparison of rheological properties of aqueous welan gum and xanthan gum solutions. Carbohydrate Polymers 92 (2013), 516–522.
    • (2013) Carbohydrate Polymers , vol.92 , pp. 516-522
    • Xu, L.1    Xu, G.2    Liu, T.3    Chen, Y.4    Gong, H.5
  • 89
    • 54049106473 scopus 로고    scopus 로고
    • High viscosity of hydrocolloid from leaves of Corchorus olitorius L
    • Yamazaki, E., Kurita, O., Matsumura, Y., High viscosity of hydrocolloid from leaves of Corchorus olitorius L. Food Hydrocolloids 23 (2009), 655–660.
    • (2009) Food Hydrocolloids , vol.23 , pp. 655-660
    • Yamazaki, E.1    Kurita, O.2    Matsumura, Y.3
  • 90
    • 0038771205 scopus 로고    scopus 로고
    • Fractionation and characterization of a Polysaccharide from the sclerotia of Pleurotus tuber-regium by preparative size-exclusion chromatography
    • Zhang, M., Zhang, L., Cheung, P.C.K., Dong, J., Fractionation and characterization of a Polysaccharide from the sclerotia of Pleurotus tuber-regium by preparative size-exclusion chromatography. Journal of Biochemical and Biophysical Methods 56 (2003), 281–289.
    • (2003) Journal of Biochemical and Biophysical Methods , vol.56 , pp. 281-289
    • Zhang, M.1    Zhang, L.2    Cheung, P.C.K.3    Dong, J.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.