Author:
Azarikia Fatemeh,Abbasi Soleiman
Subject
General Chemical Engineering,General Chemistry,Food Science
Reference44 articles.
1. Influence of concentration, temperature, pH, and rotational speed on the flow behavior of Iranian gum tragacanth (Katira) solutions;Abbasi;Iranian Journal of Food Science and Technology,2006
2. Stabilization of emulsions by gum tragacanth (Astragalus spp.) correlates to the galacturonic acid content and methoxylation degree of the gum;Ahmadi Gavlighi;Food Hydrocolloids,2013
3. On the stabilization mechanism of Doogh (Iranian yoghurt drink) by gum tragacanth;Azarikia;Food Hydrocolloids,2010
4. Effect of pH on flow behavior of milk protein–soluble fraction of Iranian native gums (Persian or tragacanth) complexes;Azarikia,2014
5. Physicochemical and rheological characterization of gum tragacanth exudates from six species of Iranian Astragalus;Balaghi;Food Biophysics,2010
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36 articles.
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