The effect of pH, salts and sugars on the rheological properties of cress seed (Lepidium sativum) gum

Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum

(2012) Sara Naji et al.   Food and Bioprocess Technology

Effect of thermal treatments on functional properties of cress seed (Lepidium sativum) and xanthan gums: A comparative study

(2011) Sara Naji et al.   FOOD HYDROCOLLOIDS

Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum

(2011) Arash Koocheki et al.   FOOD RESEARCH INTERNATIONAL

Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum

(2011) Hojjat Karazhiyan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Steady-shear flow of semidilute guar gum solutions with sucrose, glucose and sodium chloride at different temperatures

(2011) Francisco Chenlo et al.   JOURNAL OF FOOD ENGINEERING

Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology

(2010) Hojjat Karazhiyan et al.   FOOD HYDROCOLLOIDS

Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature

(2010) Seyed M.A. Razavi et al.   FOOD HYDROCOLLOIDS

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

(2010) S.H. Hosseini-Parvar et al.   JOURNAL OF FOOD ENGINEERING

Rheological properties of waxy maize starch and xanthan gum mixtures in the presence of sucrose

(2009) Bao Wang et al.   CARBOHYDRATE POLYMERS

Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time

(2009) Hojjat Karazhiyan et al.   FOOD HYDROCOLLOIDS

Effect of salts on the rheology of hydrocolloids from mulberry (Morus alba L.) leaves in concentrated domain

(2009) Hsiang-Yun Lin et al.   FOOD HYDROCOLLOIDS

Flow properties and thixotropy of selected hydrocolloids: Experimental and modeling studies

(2008) Seyed M.A. Razavi et al.   FOOD HYDROCOLLOIDS

Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent

(2008) A. Koocheki et al.   JOURNAL OF FOOD ENGINEERING