Physicochemical properties and structural characteristics of basil seed gum extracted by different methods

被引：0
|
作者：
Liu, Shuping [1 ]
Zhang, Jiamei [1 ]
Peng, Xiuwen [1 ]
Li, Peizhao [1 ]
Xing, Ke [2 ]
机构：
[1] College of Tourism and Cuisine, Harbin University of Commerce, Heilongjiang, Harbin,150028, China
[2] College of Food Engineering, Harbin University of Commerce, Heilongjiang, Harbin,150028, China
来源：
Jingxi Huagong/Fine Chemicals | 2024年 / 41卷 / 08期
关键词：
Free radicals;
D O I：
10.13550/j.jxhg.20230592
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：1765 / 1773
相关论文
共 50 条
  • [21] Structural and physicochemical characterization of funoran extracted from Gloiopeltis furcata by different methods
    Atya, Marwa E.
    Yang, Xi
    Tashiro, Yuri
    Tuvikene, Rando
    Matsukawa, Shingo
    ALGAL RESEARCH-BIOMASS BIOFUELS AND BIOPRODUCTS, 2023, 76
  • [22] Physicochemical Properties and Lipid Composition of Camellia Seed Oil (Camellia oleifera Abel.) Extracted Using Different Methods
    Fang, Xuezhi
    Du, Menghao
    Luo, Fan
    Jin, Yongfeng
    FOOD SCIENCE AND TECHNOLOGY RESEARCH, 2015, 21 (06) : 779 - 785
  • [23] Physicochemical properties and lipid composition of camellia seed oil (camellia oleifera abel.) extracted using different methods
    College of Life Science, Zhejiang University, 866 Hangtang Road, Hangzhou
    310051, China
    不详
    311400, China
    Food Sci. Technol. Res., 6 (779-785):
  • [24] Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum
    Farahmandfar, Reza
    Naji-Tabasi, Sara
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2020, 149 : 101 - 107
  • [25] Emulsifying properties of basil seed gum: Effect of pH and ionic strength
    Hosseini-Parvar, Seyed H.
    Osano, Joenalyn P.
    Matia-Merino, Lara
    FOOD HYDROCOLLOIDS, 2016, 52 : 838 - 847
  • [26] Structural, physicochemical and functional properties of an exudate gum: opopanax gum
    Kheradkhord, Asma
    Shekarchizadeh, Hajar
    JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION, 2022, 16 (03) : 2201 - 2210
  • [27] Structural, physicochemical and functional properties of an exudate gum: opopanax gum
    Asma Kheradkhord
    Hajar Shekarchizadeh
    Journal of Food Measurement and Characterization, 2022, 16 : 2201 - 2210
  • [28] Structural and physicochemical characteristics of a novel water-soluble gum from Lallemantia royleana seed
    Razavi, Seyed Mohammad Ali
    Cui, Steve W.
    Ding, Huihuang
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2016, 83 : 142 - 151
  • [29] Physicochemical characteristics and anti-inflammatory properties of Zophobas morio (super mealworm) protein extracted by different methods
    Cho, Ha-Seong
    Park, Ju-Hwi
    Olawuyi, Ibukunoluwa Fola
    Nam, Ju-Ock
    Lee, Won-Young
    FOOD CHEMISTRY, 2025, 468
  • [30] Chemical characteristics and compositions of red pepper seed oils extracted by different methods
    Chouaibi, Moncef
    Rezig, Leila
    Hamdi, Salem
    Ferrari, Giovanna
    INDUSTRIAL CROPS AND PRODUCTS, 2019, 128 : 363 - 370
12345