The effects of basil seed gum on the physicochemical and structural properties of arachin gel

Enhancement of gel characteristics of NaOH-induced duck egg white gel by adding Ca(OH)2 with/without heating

(2020) Minmin Ai et al.   FOOD HYDROCOLLOIDS

Rheological and structural characterization of gels from albumin and low methoxyl amidated pectin mixtures

(2019) Ana María Chaux-Gutiérrez et al.   FOOD HYDROCOLLOIDS

Dissolution, regeneration and characterization of curdlan in the ionic liquid 1-ethyl-3-methylimidazolium acetate

(2019) Wenqiang Bai et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Adlay starch-gluten composite gel: Effects of adlay starch on rheological and structural properties of gluten gel to molecular and physico-chemical characteristics

(2019) Changfeng Li et al.   FOOD CHEMISTRY

Effect of Smilax china L. starch on the gel properties and interactions of calcium sulfate-induced soy protein isolate gel

(2019) Lulu Chu et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The effects of phosphorylation modification on the structure, interactions and rheological properties of rice glutelin during heat treatment

(2019) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

(2019) Xi-xi Wang et al.   FOOD HYDROCOLLOIDS

Insight into the mechanism of physicochemical influence by three polysaccharides on myofibrillar protein gelation

(2019) Xinbo Zhuang et al.   CARBOHYDRATE POLYMERS

Heat-induced whey protein isolate gels improved by cellulose nanocrystals: Gelling properties and microstructure

(2019) Yaqing Xiao et al.   CARBOHYDRATE POLYMERS

The beneficial effects of rutin on myofibrillar protein gel properties and related changes in protein conformation

(2019) Na Jia et al.   FOOD CHEMISTRY

Decreased gelling properties of protein in mirror carp (Cyprinus carpio) are due to protein aggregation and structure deterioration when subjected to freeze-thaw cycles

(2019) Fangfei Li et al.   FOOD HYDROCOLLOIDS

High-moisture extrusion of peanut protein-/carrageenan/sodium alginate/wheat starch mixtures: Effect of different exogenous polysaccharides on the process forming a fibrous structure

(2019) Jinchuang Zhang et al.   FOOD HYDROCOLLOIDS

Improvement of the rheological and textural properties of calcium sulfate-induced soy protein isolate gels by the incorporation of different polysaccharides

(2019) Haibo Zhao et al.   FOOD CHEMISTRY

Influence of Mesona blumes polysaccharide on the gel properties and microstructure of acid-induced soy protein isolate gels

(2019) Wenjie Wang et al.   FOOD CHEMISTRY

Structure, rheology and functionality of whey protein emulsion gels: Effects of double cross-linking with transglutaminase and calcium ions

(2019) Xiuping Liang et al.   FOOD HYDROCOLLOIDS

Effects of moderate electric fields on cold-set gelation of whey proteins – From molecular interactions to functional properties

(2019) Rui M. Rodrigues et al.   FOOD HYDROCOLLOIDS

Gel properties and interactions of Mesona blumes polysaccharide-soy protein isolates mixed gel: The effect of salt addition

(2018) Wenjie Wang et al.   CARBOHYDRATE POLYMERS

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

(2018) Saeed Mirarab Razi et al.   FOOD HYDROCOLLOIDS

Effect of gellan incorporation on gel properties of bigeye snapper surimi

(2018) Tanyamon Petcharat et al.   FOOD HYDROCOLLOIDS

Cold gelation of curcumin loaded whey protein aggregates mixed with k-carrageenan: Impact of gel microstructure on the gastrointestinal fate of curcumin

(2018) Farhad Alavi et al.   FOOD HYDROCOLLOIDS

A novel process for peanut tofu gel: Its texture, microstructure and protein behavioral changes affected by processing conditions

(2018) Yalong Guo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dynamic rheological properties of peanut protein isolate and aggregation suspension and acid-induced gel

(2018) Ying-dan Zhu et al.   POWDER TECHNOLOGY

Effects of calcium or sodium ions on the properties of whey protein isolate-lotus root amylopectin composite gel

(2018) Kang Liu et al.   FOOD HYDROCOLLOIDS

Effects of sodium tripolyphosphate modification on the structural, functional, and rheological properties of rice glutelin

(2018) Ya-Ru Wang et al.   FOOD CHEMISTRY

Effect of κ-carrageenan on gelation and gel characteristics of Antarctic krill (Euphausia superba) protein isolated with isoelectric solubilization/precipitation

(2018) Huina Zheng et al.   FOOD CHEMISTRY

Functional properties and applications of basil seed gum: An overview

(2017) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

New studies on basil ( Ocimum bacilicum L.) seed gum: Part III – Steady and dynamic shear rheology

(2017) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

Effect of molecular characteristics of Konjac glucomannan on gelling and rheological properties of Tilapia myofibrillar protein

(2016) Wenjie Jian et al.   CARBOHYDRATE POLYMERS

New studies on basil ( Ocimum bacilicum L.) seed gum: Part I – Fractionation, physicochemical and surface activity characterization

(2016) Sara Naji-Tabasi et al.   FOOD HYDROCOLLOIDS

Effect of flaxseed gum on the rheological properties of peanut protein isolate dispersions and gels

(2016) Chen Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Chlorogenic acid-mediated gel formation of oxidatively stressed myofibrillar protein

(2015) Yungang Cao et al.   FOOD CHEMISTRY

The effects of carrageenan on stability of arachin and the interactions between them

(2015) Hongfei Zhao et al.   FOOD HYDROCOLLOIDS

Effect of basil seed gum (BSG) on textural, rheological and microstructural properties of model processed cheese

(2015) Seyed H. Hosseini-Parvar et al.   FOOD HYDROCOLLOIDS

Effect of Thermal Treatment on Chemical Structure of Β-Lactoglobulin and Basil Seed Gum Mixture at Different States by ATR-FTIR Spectroscopy

(2015) Ali Rafe et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of transglutaminase catalyzed crosslinking on physicochemical characteristics of arachin and conarachin-rich peanut protein fractions

(2014) Xiao-Long Feng et al.   FOOD RESEARCH INTERNATIONAL

Is it possible to screen for milk or whey protein adulteration with melamine, urea and ammonium sulphate, combining Kjeldahl and classical spectrophotometric methods?

(2013) Virgínia de Lourdes Mendes Finete et al.   FOOD CHEMISTRY

Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content

(2013) Joenalyn P. Osano et al.   FOOD HYDROCOLLOIDS

Effects of high pressure on the physicochemical and functional properties of peanut protein isolates

(2013) Xuan-Hui He et al.   FOOD HYDROCOLLOIDS

Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels

(2012) Ali Rafe et al.   FOOD HYDROCOLLOIDS

Rheological and structural properties of β-lactoglobulin and basil seed gum mixture: Effect of heating rate

(2012) Ali Rafe et al.   FOOD RESEARCH INTERNATIONAL

Enzymatic hydrolysis and their effects on conformational and functional properties of peanut protein isolate

(2011) Guanli Zhao et al.   FOOD CHEMISTRY

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

Optimisation study of gum extraction from Basil seeds (Ocimum basilicumL.)

(2009) Seyed M. A. Razavi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY