1. Hu Y, Shim YY, Reaney MJ. Flaxseed Gum Solution Functional Properties. Foods. 2020;9(5):681. [ DOI:10.3390/foods9050681] 2. Upadhyay R, Ghosal D, Mehra A. Characterization of bread dough: Rheological properties and microstructure. Journal of Food Engineering. 2012;109(1):104-13. [ DOI:10.1016/j.jfoodeng.2011.09.028] 3. Norton T, Sun DW. Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology. 2008;1(1):2-34. [ DOI:10.1007/s11947-007-0007-0] 4. Teng LY, Chin NL, Yusof YA. Rheological and textural studies of fresh and freeze-thawed native sago starch-sugar gels. II. Comparisons with other starch sources and reheating effects. Food Hydrocolloids. 2013;31(2):156-65. [ DOI:10.1016/j.foodhyd.2012.11.002] 5. Maity T, Saxena A, Raju PS. Use of hydrocolloids as cryoprotectant for frozen foods. Critical reviews in food science and nutrition. 2018;58(3):420-35. 6. Marcotte M, Hoshahili AR, Ramaswamy HS. Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International. 2001;34(8):695-703. [ DOI:10.1016/S0963-9969(01)00091-6] 7. Koocheki A, Taherian AR, Razavi SM, Bostan A. Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds. Food Hydrocolloids. 2009;23(8):2369-79. [ DOI:10.1016/j.foodhyd.2009.06.014] 8. Bagheri, H., Graili, Z., Kashaninezhad, M. Evaluation rheological of Qudomeh shahri a function of concentration and freezing process and compare it's with commercial Xanthan gum. Innovative Food Technologies. 2015;3(1):33-42. 9. Bagheri H, Koochaki A, Mohebi M. Effects of Leidium perfoliatum seed and xanthan gums on physical properties of pan bread. Food Science and Technology. 2016;13(58):117-29. 10. Palaniraj A, Jayaraman V. Production, recovery and applications of xanthan gum by Xanthomonas campestris. Journal of Food Engineering. 2011;106(1):1-2. [ DOI:10.1016/j.jfoodeng.2011.03.035] 11. Behrouzian F, Razavi SM, Karazhiyan H. The effect of p H, salts and sugars on the rheological properties of cress seed (L epidium sativum) gum. International journal of food science & technology. 2013;48(12):2506-13. [ DOI:10.1111/ijfs.12242] 12. Zeira A, Nussinovitch A. Mechanical properties of weak locust bean gum (lbg) gels under controlled rapid freeze-thawing. Journal of texture studies. 2003;34(5-6):561-73. [ DOI:10.1111/j.1745-4603.2003.tb01081.x] 13. Naji S, Razavi SM, Karazhiyan H. Effect of freezing on functional and textural attributes of cress seed gum and xanthan gum. Food and Bioprocess Technology. 2013;6(5):1302-11. [ DOI:10.1007/s11947-012-0811-z] 14. Maity T, Chauhan OP, Shah A, Raju PS, Bawa AS. Quality characteristics and glass transition temperature of hydrocolloid pre-treated frozen pre-cut carrot. International Journal of Food Properties. 2011;14(1):17-28. [ DOI:10.1080/10942910903118578] 15. Zeynali M, Naji-Tabasi S, Farahmandfar R. Investigation of basil (Ocimum bacilicum L) seed gum properties as Cryoprotectant for Frozen Foods. Food Hydrocolloids. 2019;90:305-312. [ DOI:10.1016/j.foodhyd.2018.12.034] 16. Saha D, Bhattacharya S. Characteristics of gellan gum based food gels. Journal of texture studies. 2010;41(4):459-71. [ DOI:10.1111/j.1745-4603.2010.00236.x] 17. Soma PK, Williams PD, Lo YM. Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics. Frontiers of Chemical Engineering in China. 2009;3(4):413. [ DOI:10.1007/s11705-009-0254-x] 18. Koocheki A, Taherian AR, Bostan A. Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International. 2013 Jan 1;50(1):446-56. [ DOI:10.1016/j.foodres.2011.05.002] 19. Lee MH, Baek MH, Cha DS, Park HJ, Lim ST. Freeze-thaw stabilization of sweet potato starch gel by polysaccharide gums. Food hydrocolloids. 2002;16(4):345-52. [ DOI:10.1016/S0268-005X(01)00107-2] 20. Park SH, Hong GP, Kim JY, Choi MJ, Min SG. The influence of food hydrocolloids on changes in the physical properties of ice cream. Food Science and Biotechnology. 2006;15(5):721-7. 21. Freitas F, Alves VD, Carvalheira M, Costa N, Oliveira R, Reis MA. Emulsifying behaviour and rheological properties of the extracellular polysaccharide produced by Pseudomonas oleovorans grown on glycerol byproduct. Carbohydrate Polymers. 2009;78(3):549-56. [ DOI:10.1016/j.carbpol.2009.05.016] 22. Roopa BS, Bhattacharya S. Alginate gels: II. Stability at different Processing conditions. Journal of food process engineering. 2010;33(3):466-80. [ DOI:10.1111/j.1745-4530.2008.00285.x] 23. Zameni A, Kashaninejad M, Aalami M, Salehi F. Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum. Journal of food science and technology. 2015;52(9):5914-21. [ DOI:10.1007/s13197-014-1679-x] 24. Angioloni A, Collar C. Small and large deformation viscoelastic behaviour of selected fibre blends with gelling properties. Food Hydrocolloids. 2009;23(3):742-8. [ DOI:10.1016/j.foodhyd.2008.04.005] 25. Bagheri H, Kashaninejad M, Ziaiifar AM, Aalami M. Novel hybridized infrared-hot air method for roasting of peanut kernels. Innovative Food Science & Emerging Technologies. 2016;37:106-14. [ DOI:10.1016/j.ifset.2016.08.014] 26. Hosseini-Parvar SH, Matia-Merino L, Goh KK, Razavi SM, Mortazavi SA. Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature. Journal of Food Engineering. 2010;101(3):236-43. [ DOI:10.1016/j.jfoodeng.2010.06.025] 27. Sae-kang V, Suphantharika M. Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohydrate Polymers. 2006;65(3):371-80. [ DOI:10.1016/j.carbpol.2006.01.029] 28. Williams PD, Sadar LN, Martin Lo Y. Texture stability of hydrogel complex containing curdlan gum over multiple freeze-thaw cycles. Journal of Food Processing and Preservation. 2009;33(1):126-39. [ DOI:10.1111/j.1745-4549.2009.00364.x] 29. Basu S, Shivhare US. Rheological, textural, micro-structural and sensory properties of mango jam. Journal of Food Engineering. 2010;100(2):357-65. [ DOI:10.1016/j.jfoodeng.2010.04.022] 30. Salehi F, Kashaninejad M. Effect of different drying methods on rheological and textural properties of Balangu seed gum. Drying Technology. 2014;32(6):720-7. [ DOI:10.1080/07373937.2013.858264] 31. Faydi E, Andrieu J, Laurent P. Experimental study and modelling of the ice crystal morphology of model standard ice cream. Part I: Direct characterization method and experimental data. Journal of food engineering. 2001;48(4):283-91. [ DOI:10.1016/S0260-8774(00)00168-0] 32. Irani M, Razavi SM, Abdel-Aal ES, Hucl P, Patterson CA. Viscoelastic and textural properties of canary seed starch gels in comparison with wheat starch gel. International journal of biological macromolecules. 2019;124:270-81. [ DOI:10.1016/j.ijbiomac.2018.11.216] 33. Bagheri H, Avazsufiyan A, Alami M. Evaluation of the effect of guar and xanthan gums on viscoelastic properties of gluten-free sponge cake by the use of stress relaxation test. Journal of Food Technology and Nutrition, 2017;15(1):101-109. 34. Fiszman SM, Damasio MH. Suitability of single-compression and TPA tests to determine adhesiveness in solid and semi-solid foods. Journal of texture studies. 2000;31(1):55-68. [ DOI:10.1111/j.1745-4603.2000.tb00284.x]
|