Plantago major seed gum based biodegradable films: Effects of various plant oils on microstructure and physicochemical properties of emulsified films

2019 ◽  
Vol 77 ◽  
pp. 105868 ◽  
Author(s):  
Rasoul Niknam ◽  
Babak Ghanbarzadeh ◽  
Ali Ayaseh ◽  
Hamed Hamishehkar
Keyword(s):  
Physicochemical Properties ◽  
Plant Oils ◽  
Plantago Major ◽  
Biodegradable Films ◽  
Seed Gum

Structural characterization and physicochemical properties of Descurainia sophia seed gum

2017 ◽  
Vol 66 ◽  
pp. 82-89 ◽  
Author(s):  
Mousa Hamidabadi Sherahi ◽  
Morteza Fathi ◽  
Fatemeh Zhandari ◽  
Seyed Mohammad Bagher Hashemi ◽  
Afshin Rashidi
Keyword(s):  
Physicochemical Properties ◽  
Structural Characterization ◽  
Descurainia Sophia ◽  
Seed Gum

The effect of basil seed gum (BSG) on the rheological and physicochemical properties of heat-induced egg albumin gels

2018 ◽  
Vol 82 ◽  
pp. 268-277 ◽  
Author(s):  
Saeed Mirarab Razi ◽  
Ali Motamedzadegan ◽  
Ahmad Shahidi ◽  
Ali Rashidinejad
Keyword(s):  
Physicochemical Properties ◽  
Egg Albumin ◽  
Basil Seed Gum ◽  
Seed Gum

Some physicochemical properties of sage (Salvia macrosiphon) seed gum

2014 ◽  
Vol 35 ◽  
pp. 453-462 ◽  
Author(s):  
Seyed Mohammad Ali Razavi ◽  
Steve W. Cui ◽  
Qingbin Guo ◽  
Huihang Ding
Keyword(s):  
Physicochemical Properties ◽  
Seed Gum ◽  
Salvia Macrosiphon

scholarly journals OXIDIZED MAIZE STARCH: CHARACTERIZATION AND EFFECT OF IT ON THE BIODEGRADABLE FILMS I. CHARACTERIZATION OF MAIZE STARCH OXIDIZED BY SODIUM HYPOCHLORITE

2016 ◽  
Vol 54 (3) ◽  
pp. 347 ◽  
Author(s):  
Dao Phi Hung ◽  
Truong Thi Nam ◽  
Mac Van Phuc ◽  
Nguyen Anh Hiep ◽  
Nguyen THien Vuong ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Biodegradable Films ◽  
Maize Starch ◽  
Oxidation Degree ◽  
Sem Images ◽  
Carboxyl Content ◽  
Native Starch ◽  
Significant Difference

The effects of hypochlorite level, i.e. 0.5; 1 and 2 active chlorine g/100g starch, on the structures and physicochemical properties of oxidized maize starch were investigated. The obtained results shown that oxidation degree grew up with increasing hypochlorite concentration, specially, the carboxyl content saw higher increased than the content of carbonyl. SEM images indicated that surface of oxidized maize starches were rougher than native starch. The surface of oxidized starches saw rougher with increasing hypochlorite level. However, the DSC results illustrated that there was no significant difference of gelatinization temperature between the native starch and oxidized starches.

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