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...

Lallemantia royleana is a mucilaginous endemic plant which is growing in different regions of European and Middle Eastern countries, especially in Iran. This seed contains a large amount of mucilaginous gum with inherent ...

The seeds of Lepidium sativum (garden cress) were selected as a new hydrocolloid source to fabricate cress

seed gum nanoparticles (CSGN) by the desolvation method. The intrinsic viscosity of the CSGN solutions

was measured to evaluate...

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...

The effect of three fat replacers (xanthan gum, Reihan seed gum & Balangu seed gum) and two sweeteners (sucrose and isomalt) on time-dependent rheological properties of low calorie pistachio butter were analyzed using ...

Wild sage seed is a novel source of hydrocolloid which has a good commercialized potential. The rheological characterization of hydrocolloid solutions under different concentration (1, 1.25, 1.5, 1.75 and 2%w/v) and temperature (15, 25, 35 and 45°C...