Investigation of hot air and foam‐mat dried cress seed gum by FT‐IR, zeta potential, steady shear viscosity, dynamic oscillatory behavior, and other physical properties
Abstract The effects of different drying methods (hot air drying at 40, 60, and 80°C, and foam‐mat drying) on the characteristics (FT‐IR, zeta potential, conductivity, color, rheology, texture, and emulsifying) of extracted cress seed gum (CSG) have been investigated. The models described the rheolo...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2020-04-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.1514 |