Search
CSV
RISInfluence of different substitution levels of Balangu seed gum on textural characteristics of selected hydrocolloids
of food hydrocolloid in food formulations. The effect of five substitution levels (0%, 25%, 50%, 75% and 100%, w/w) of Balangu seed gum (BSG) on the textural characteristics of xanthan gum (XG), guar gum (GG) and locust bean gum (LBG) gels were...
Preparing undoped and Mn-doped ZnO nanoparticles:a coparison between sol-gel and gel-combustion methods
Undoped and Mn doped ZnO nanoparticles were synthesized by two novel wet chemical techniques: sol-gel and gel-combustion. We were able to prepare Mn- doped ZnO nanoparticles free from second phase at calcing temperature 5400 and 500 degree...
Rheological and structural properties of differently acidified and renneted milk gels
In Situ and Ex Situ chitosan silver nanoparticle composite: Comparison of storage/release and catalytic properties
Influence of different substitution levels of lallemantia royleana seed gum on textural characteristics of selected hydrocolloids
of food hydrocolloid in food formulations. The effect of five substitution levels (0%, 25%, 50%, 75% and 100%, w/w) of Balangu seed gum (BSG) on the textural characteristics of xanthan gum (XG), guar gum (GG) and locust bean gum (LBG) gels were...
Influence of thermal treatments on textural characteristics of cress seed (lepidium sativum) gum gel
for a specific purpose is an important issue. In this study, cress seed gum gel as a new source of hydrocolloid was subjected to different thermal treatments (60ºC-30min, 80ºC-23min, 100ºC-18min and 121ºC-15min) to investigate its textural...
Rheology and microstructure of basil seed gum and b-lactoglobulin mixed gels
moduli were increased and gel point was determined at about 80 C, which was dependent of concentration and occurred during cooling period. Upon heating-cooling period (temperature sweep) of BLG-BSG mixture from 20C to 90 C and coming back to original...