Functional properties and applications of basil seed gum: An overview
S Naji-Tabasi, SMA Razavi - Food Hydrocolloids, 2017 - Elsevier
Basil seeds are pharmaceutical materials, which have been used to dispel many diseases
from ancient times. Considerable amount of mucilage appears around the basil seeds when …
from ancient times. Considerable amount of mucilage appears around the basil seeds when …
The rheological properties and stability of gelled emulsions applying to κ-carrageenan and methyl cellulose as an animal fat replacement
J Lee, G Wi, MJ Choi - Food Hydrocolloids, 2023 - Elsevier
This study investigated the effects of κ-carrageenan (κ-Car) and methyl cellulose (MC) on
the characteristics and stability of gelled single and double emulsion (SE and DE). Gelled …
the characteristics and stability of gelled single and double emulsion (SE and DE). Gelled …
Microbial polysaccharides in food industry
N Jindal, JS Khattar - Biopolymers for food design, 2018 - Elsevier
Polysaccharides produced by a wide variety of microorganisms are generally water-soluble
gums and possess novel and unique properties. Due to their low cost, these biopolymers …
gums and possess novel and unique properties. Due to their low cost, these biopolymers …
Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications
In recent years, great interest has been devoted to the development of new applications for
natural gums. These molecules were used for a variety of purposes since they are …
natural gums. These molecules were used for a variety of purposes since they are …
The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream
In the present paper, the functionality of basil seed gum (BSG), guar gum (GG) & their blend
(MGB, 50: 50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological …
(MGB, 50: 50), at the concentration of 0.35, 0.45, 0.50 and 0.55%, related to the rheological …
[HTML][HTML] The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat …
SY Kim, O Hyeonbin, P Lee, YS Kim - Journal of dairy science, 2020 - Elsevier
This study investigated the use of basil seed gum (BSG) as a fat substitute on the
physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution …
physicochemical properties and antioxidant activities of yogurt. A 0.5 and 1% BSG solution …
New studies on basil (Ocimum bacilicum L.) seed gum: Part I–Fractionation, physicochemical and surface activity characterization
Basil seed gum (BSG) was fractionated by non-solvent fractionation method (ethanol
precipitation). Two fractions were obtained and called PER-BSG and SUPER-BSG which …
precipitation). Two fractions were obtained and called PER-BSG and SUPER-BSG which …
The physico-chemical properties of chia seed polysaccharide and its microgel dispersion rheology
The polysaccharide gel layer surrounding hydrated chia seeds was extracted using water
and isolated by ethanol precipitation. The freeze-dried sample consisted of∼ 95% non …
and isolated by ethanol precipitation. The freeze-dried sample consisted of∼ 95% non …
Composition and physicochemical properties of Zedo gum exudates from Amygdalus scoparia
Composition and physicochemical properties of three types of Zedo gum exudates from
Amygdalus scoparia were investigated. Monosaccharide analysis by GC–MS indicated the …
Amygdalus scoparia were investigated. Monosaccharide analysis by GC–MS indicated the …
New studies on basil (Ocimum bacilicum L.) seed gum: Part III–Steady and dynamic shear rheology
S Naji-Tabasi, SMA Razavi - Food Hydrocolloids, 2017 - Elsevier
Basil seed gum (BSG), as an anionic heteropolysaccharide, consists of two major fractions
according to molecular weight (MW); PER-BSG and SUPER-BSG which have the highest …
according to molecular weight (MW); PER-BSG and SUPER-BSG which have the highest …