Rheology and microstructure of basil seed gum and β-lactoglobulin mixed gels
- Author
- RAFE, Ali1 ; RAZAVI, Seyed M. A1 ; FARHOOSH, Reza1
[1] Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran, Islamic Republic of - Source
Food hydrocolloids. 2013, Vol 30, Num 1, pp 134-142, 9 p ; ref : 3/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Gel Polysaccharide Protein Rheology Structure
- Keyword (fr)
- Basilic Graine Lactoglobuline Microstructure Polyoside Propriété rhéologique Epice Protéine lait
- Keyword (en)
- Basil Seeds Lactoglobulins Microstructure Polysaccharide Rheological properties Spice Milk protein
- Keyword (es)
- Albahaca Semillas Lactoglobulina Microestructura Poliósido Propiedad reológica Especia Proteína leche
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26470600
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2012.05.016 
https://dx.doi.org/10.1016/j.foodhyd.2012.05.016
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