tThe effect of extraction temperature (25–65◦C), extraction time (5–25 min) and water to seed ratio(10:1–50:1) on yield, protein content, turbidity, viscosity, antioxidant activity, emulsion stability andfoam stability of quince seed mucilage...

This study introduces Alyssum homolocarpum seed gum, as a natural stabilizer for O/W emulsions. The droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions ...

Balangu (Lallemantia royleana) seed contains valuable gum (BSG) which has good thickening property.

The influence of L. royleana seed gum (0e0.3%) on characteristics of soybean oil (20e50%) in water

emulsions stabilized by whey protein...

Response surface methodology was used to investigate the influence of Alyssum homolocarpum seed gum (0.25e1%), Tween 80 (0.1e1%) and NaCl (0e1%) on characteristics of ultrasonically prepared corn oil-inwater emulsion. For ...

This study introduces Alyssum homolocarpum seed gum, as a natural stabilizer for O/W emulsions. The droplets characteristics, flow properties and physical stability of ultrasonically prepared corn oil-in-water emulsions ...

Flow properties of Lepidium perfoliatum gum, extracted from Qodume shahri seeds, as influences of

concentrations (0.5%, 1%, 1.5% and 2%), temperatures (5, 25, 45, and 65 °C), salts and pHs were investigated. Among ...

A novel spread based on sesame paste fortified with soy flour was developed. A mixture experimental design was used to investigate effect of soy flour and mono- and diglycerides addition on the emulsion stability (ES), color, textural properties...