Effect of Persian and almond gums as fat replacers on the physicochemical, rheological, and microstructural attributes of low-fat Iranian White cheese

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

Formulation of apple juice beverages containing whey protein isolate or whey protein hydrolysate based on sensory and physicochemical analysis

(2014) Mostafa Goudarzi et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Assessment of emulsifying ability of almond gum in comparison with gum arabic using response surface methodology

(2013) Nesrine Mahfoudhi et al.   FOOD HYDROCOLLOIDS

Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese

(2013) Vivian Ribeiro Diamantino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Stabilization of milk–orange juice mixture using Persian gum: Efficiency and mechanism

(2013) Soleiman Abbasi et al.   Food Bioscience

Effect of gum tragacanth on the rheological and functional properties of full-fat and half-fat Cheddar cheese

(2012) Darren R. Cooke et al.   Dairy Science & Technology

Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis)

(2012) N Mahfoudhi et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Enzymatic cross-linking of whey proteins in low fat Iranian white cheese

(2012) Azadeh Sayadi et al.   INTERNATIONAL DAIRY JOURNAL

Chemical composition and rheology of low-fat Iranian white cheese incorporated with guar gum and gum arabic as fat replacers

(2012) Hannan Lashkari et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimisation of probiotic yoghurt production containing Zedo gum

(2011) ZAHRA GHASEMPOUR et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Changes in the rheological properties of Iranian UF-Feta cheese during ripening

(2008) M. Karami et al.   FOOD CHEMISTRY

Microstructural properties of fat during the accelerated ripening of ultrafiltered-Feta cheese

(2008) M. Karami et al.   FOOD CHEMISTRY