Ice cream as a complex food consists of small air cells dispersed in a partially frozen,
continuous aqueous phase. Its desired quality is achieved by both proper processing and …

The study of the silver nanoparticles (AgNPs) synthesis based-green methods become more
interesting recently due to their low-cost preparation, eco-friendly and non-toxic precursors …

The chemical analysis of Lallemantia royleana seed showed that the seeds contained:
protein 25.60%, fat 18.27%, fiber 1.29%, alkaloids, anthraquinones, flavonoids, glycosides …

The flow curves and time-dependent rheological behavior of two traditional Iranian
hydrocolloids obtained from Salep tubers (wild terrestrial orchids) and Balangu seeds …

The interaction between hydrocolloids and solvent/cosolutes are the predominant factors
determining their functional properties in food systems. In this research, the influence of …

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber
salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a …

The effects of sage (Salvia macrosiphon) seed gum (SSG), balangu (Lallemantia royleana)
seed gum (BSG) and carrageenan gum were examined on the foaming qualities (foam …

In this work, paracetamol (PCM) loading into Balangu seed mucilage (BSM) aerogels was
investigated using the combination of supercritical drying and gas antisolvent (GAS) …

This study was aimed primarily at determining the suitability of two Iranian sources of
hydrocolloid, Balangu seed and palmate‐tuber salep (PTS), for the production of ice cream …

All pharmaceutical dosage forms contain many excipients besides the active ingredients to
support manufacturing and to get desired effect of pharmaceutical active ingredients. Gums …