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New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization

Article ID Journal Published Year Pages File Type
6987488 Food Hydrocolloids 2016 9 Pages PDF
Keywords
CompositionFractionationFTIRHydrocolloidIntrinsic viscositySurface tension
Related Topics
Physical Sciences and Engineering Chemical Engineering Colloid and Surface Chemistry
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New studies on basil (Ocimum bacilicum L.) seed gum: Part I - Fractionation, physicochemical and surface activity characterization
Authors
Sara Naji-Tabasi, Seyed Mohammad Ali Razavi, Mohebbat Mohebbi, Beijan Malaekeh-Nikouei,
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Food Hydrocolloids
Journal: Food Hydrocolloids
Related Categories
Composition
Fractionation
FTIR
Hydrocolloid
Intrinsic viscosity
Surface tension
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