Related references
Note: Only part of the references are listed.Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: Enhancement of interfacial activity through conjugation process
Bahareh Tabatabaee Amid et al.
COLLOIDS AND SURFACES B-BIOINTERFACES (2014)
Characteristics and gel properties of gelatin from skin of seabass (Lutes calcarifer) as influenced by extraction conditions
Sittichoke Sinthusamran et al.
FOOD CHEMISTRY (2014)
Emulsifying properties of a novel polysaccharide extracted from basil seed (Ocimum bacilicum L.): Effect of polysaccharide and protein content
Joenalyn P. Osano et al.
FOOD HYDROCOLLOIDS (2014)
Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers
Laura T. Rodriguez Furlan et al.
MEAT SCIENCE (2014)
Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study
Ma. de la Paz Salgado-Cruz et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Dynamic viscoelastic study on the gelation of basil seed gum
Ali Rafe et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina
Marianela I. Capitani et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)
A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums
Hamed Mirhosseini et al.
FOOD RESEARCH INTERNATIONAL (2012)
Chia seeds: Microstructure, mucilage extraction and hydration
L. A. Munoz et al.
JOURNAL OF FOOD ENGINEERING (2012)
Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature
S. H. Hosseini-Parvar et al.
JOURNAL OF FOOD ENGINEERING (2010)
Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)
Seyed M. A. Razavi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Rheological, textural and microstructure analysis of the high-methoxy pectin/gelatin mixed systems
H. Liu et al.
JOURNAL OF TEXTURE STUDIES (2007)
Meat products as functional foods:: A review
JM Fernández-Ginés et al.
JOURNAL OF FOOD SCIENCE (2005)
Gelling property of soy protein-gum mixtures
YF Hua et al.
FOOD HYDROCOLLOIDS (2003)
Healthier meat and meat products:: their role as functional foods
F Jiménez-Colmenero et al.
MEAT SCIENCE (2001)
Texture and structure of gelatin/pectin-based gummy confections
LL DeMars et al.
FOOD HYDROCOLLOIDS (2001)
Hydrocolloid gels of polysaccharides and proteins
K Nishinari et al.
CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)