New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization

Published 2016 View Full Article

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Title
New studies on basil (Ocimum bacilicum L.) seed gum: Part II—Emulsifying and foaming characterization
Authors
Keywords
Fractionation, Molecular weight, Protein moiety, Rheology, Seed mucilage, Surface activity
Journal
CARBOHYDRATE POLYMERS
Volume 149, Issue -, Pages 140-150
Publisher
Elsevier BV
Online
2016-05-01
DOI
10.1016/j.carbpol.2016.04.088

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