| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398934 | Food Research International | 2013 | 11 Pages |
Abstract
⺠L. perfoliatum seed gum could be useful in industrial applications as a new source of hydrocolloid. ⺠Viscosity of L. perfoliatum seed gum is lower than guar, almost similar to xanthan and higher than locust bean gum. ⺠Rheological properties of L. perfoliatum seed gum are highly affected by temperature and salt addition. ⺠Addition of this new hydrocolloid will enhance the stability of O/W emulsion and foam containing albumin.
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Authors
Arash Koocheki, Ali Reza Taherian, Aram Bostan,