Challenges towards characterization and applications of a novel hydrocolloid: Persian gum

Current Opinion in Colloid and Interface Science

Volumn 28, Issue , 2017, Pages 37-45

  Abbasi, Soleiman ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Emulsification; Food; Functionality; Natural hydrocolloid; Persian gum

Indexed keywords

BIOCOMPATIBILITY; COLLOIDS; EMULSIFICATION; FOOD PRODUCTS; NATURAL FIBERS; NUTRITION; POLYSACCHARIDES;

FUNCTIONAL PROPERTIES; FUNCTIONALITY; GROWING DEMAND; HERBAL MEDICINES; NATURAL HYDROCOLLOID; NATURAL POLYSACCHARIDE; PERSIANS; PUBLIC AWARENESS;

FUNCTIONAL FOOD;

BETA LACTOGLOBULIN; CASEIN; PERSIAN GUM; POLYSACCHARIDE; UNCLASSIFIED DRUG; WHEY PROTEIN;

CHEMICAL STRUCTURE; CHROMATOGRAPHY; EMULSION; FLOW KINETICS; HYDROCOLLOID; INFRARED SPECTROSCOPY; MACROMOLECULE; MOLECULAR INTERACTION; MOLECULAR WEIGHT; PHYSICAL CHEMISTRY; PROTEIN INTERACTION; PROTEIN ISOLATION; REVIEW; SURFACE PROPERTY;

COLLOIDS; EMULSIFICATION; GUMS; MEDICINE; NATURAL FIBERS; POLYSACCHARIDES;

EID: 85016335869     PISSN: 13590294     EISSN: 18790399     Source Type: Journal    
DOI: 10.1016/j.cocis.2017.03.001     Document Type: Review

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