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RISSteady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties
The rheological properties of food hydrocolloids are remarkably influenced by the quality of solvent/cosolutes in a food system. In this work, the steady shear flow behavior of sage seed gum (SSG, 0.5% w/w) at the presence of different levels...
Dynamic rheological properties of sage seed gum as affected by concentration
Wild sage seed is a small, rounded and mucilaginous seed, which comes from Salvia macrosiphon. Sage seed gum (SSG) has shown interesting functional properties which is comparable with some food hydrocolloids like xanthan. Dynamic rheological...
Biopolymer Interaction Elaborating Using Viscoelastic Relaxation Spectra and Fracture Properties
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends (SSG-XG), from the relaxation spectrum and fracture properties points of view at 10-90 °C. Among different temperatures...
Rheological interaction of sage seed gum with xanthan in dilute solution
) was determined. Antagonistic interaction between sage seed gum and xanthan gum was occurred at 25°C and 40°C, while synergistic interaction was observed for all XG-SSG blends at 55°C....
Characterisation of a new biodegradable edible film based on sage seed gum: Influence of plasticiser type and concentration
The present work dealt with investigating physicochemical, barrier, mechanical and surface properties of sage seed gum (SSG) edible films as a function of plasticiser type (glycerol and sorbitol) and oncentration (20, 40, 60, 80 & 100, w/w%). Based...
Influence of sage seed gum on some physicochemical and rheological properties of wheat starch
The effect of sage seed gum at different concentrations (0, 0.1, 0.25, and 0.5% w/w) on swelling
power, solubility index, paste clarity, and steady shear flow behavior of wheat starch dispersion
(2%, w/w) was evaluated. Sage seed gum...
Small and large deformation behaviors monitoring of sage seed gumLaponite nanocomposite hydrogels
The reinforcing effect of Laponite nanoparticles (NPs) on sage seed gum (SSG)-based hydrogels was studied using the texture profile analyzer (TPA) and dynamic mechanical rheometer. Stress sweep test results indicated that the storage modulus (G...
The effects of different gums and their interactions on the rheological properties of instant camel yogurt: a mixture design approach
In this study, the dynamic rheological properties of the instant camel yogurt samples containing carboxyl methyl cellulose -CMC-, konjac gum -KG- and sage seed gum -SSG- and their combinations were investigated in a model system, and mixture design...
Effect of selected food hydrocolloids on the physical properties of mayonnaise
introduces using basil seed gum and wild sage seed gum in compared to guar gum, as natural stabilizers for mayonnaise. The rheological properties, droplets characteristics and stability of mayonnaises were investigated at two concentration levels (0.3 & 0...
Physical and flow properties of D-limonene-in-water emulsions stabilized with whey protein concentrate and wild sage (Salvia macrosiphon) seed gum
The effect of varying concentrations of whey protein concentrate (WPC, 5–15% w/v) and wild sage seed gum (SSG, 0–0.3% w/v) on interfacial tension, zeta potential, physical stability, droplet size, flow properties and viscosity of D...