Structural and Rheological Properties of Succinoglycan Biogums Made from Low-Quality Date Syrup or Sucrose Using Agrobacterium radiobacter Inoculation

Saccharide Polymer Brushes To Control Protein and Cell Adhesion to Titanium

(2009) Jenny E. Raynor et al.   BIOMACROMOLECULES

Development of new ulvan-like polymer by regioselective oxidation of gellan exopolysaccharide using TEMPO reagent

(2009) Elboutachfaiti Redouan et al.   CARBOHYDRATE POLYMERS

On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth

(2009) Fatemeh Azarikia et al.   FOOD HYDROCOLLOIDS

Chemical and rheological properties of bacterial succinoglycan with distinct structural characteristics

(2008) Senay Simsek et al.   CARBOHYDRATE POLYMERS

Experimental Analysis of Structural Change and Rheological Behavior of Macromolecular Solutions with Guar and Xanthan Gums in Crossflow Microfiltration Processing

(2008) V. M. S. Queiroz et al.   Food and Bioprocess Technology

New proposals on “hyperentanglement” of galactomannans: Solution viscosity of fenugreek gum under neutral and alkaline conditions

(2008) Jonathan P. Doyle et al.   FOOD HYDROCOLLOIDS

Antioxidant activity and phenolic content of various date palm (Phoenix dactylifera) fruits from Iran

(2007) Foroogh Biglari et al.   FOOD CHEMISTRY